To find solutions to these conditions, a team of lecturers from the Universitas Sumatera Utara (USU) under the Institute for Community Service (LPM) conducted a community service program aimed at frozen meatball culinary businesses in Medan. The team consisted of Beby Kendida Hasibuan, S.E., M.Si., as the Head of the Service Team and members of Prof. Dr. Prihatin Lumbanraja, S.E., M.Si. and Prof. Dr. Arlina Nurbaity Lubis, S.E., MBA. The activity was carried out at the partner’s residence, Dika Trisna Wulansari, whose address is Jl. Bunga Wijaya Kesuma Gang Bunga Wijaya XXVI No. 2 Medan. Dika is a frozen meatball business owner.Beby Kendida said the current condition of the COVID-19 pandemic that is sweeping the world affects not only the health sector but also the economic sector. About 88% of companies affected by the pandemic have suffered losses in their operational sector.“One of the ways companies reduce these losses is by reducing employees. The Ministry of Labor noted that 17.8% of companies have made layoffs during the pandemic. In addition, 25.6% of companies have laid off their workers, and 10% of companies have done both. This condition is not only detrimental to the company but also to the workforce. They have lost their jobs, which impacts the family economy. Finally, many workers of productive age (20-55 years old) began to engage in entrepreneurial activities, from selling products to offering services. This activity is carried out to fulfill their needs and improve their economy,” he explained.The activity carried out in December 2021 is a mandatory lecturer scheme titled “Optimization of the Frozen Meatball Online Culinary Business in Responding to the COVID-19 Pandemic.”“Current service partners can adapt but need science and technology assistance in business development. This is what makes partners very promising for partnership service. In their activities, these entrepreneurs face several obstacles, namely optimization in production and marketing. In terms of production, the methods used by partners are still far from optimal, making product competitiveness relatively low in the market, “said Beby Kendida.&nbsp;<figure class="image"><img src="https://konten.usu.ac.id/storage/posts/24609/bakso frozen 1.webp"></figure> In addition, he also mentioned constraints from the marketing aspect where marketing activities are relatively not optimal due to a lack of creativity. This service activity is expected to increase partner production and improve partners’ quality and marketing activities. Business people must be observant of market opportunities and what the community likes. The culinary business is one of the businesses that is in great demand, both by business actors and consumers. With the help of social media, transportation platforms, and online couriers, businesses can sell in the market and attract consumers.One of the culinary favorites of the Indonesian people is meatballs, be it frozen meatballs that must be reprocessed or meatballs that are ready for direct consumption, which, of course, can be an opportunity for business actors. Currently, the community service activity program with the compulsory lecturer scheme has meatball-selling partners with both sales methods. Both methods of selling meatballs have their strengths and weaknesses. Selling without a location is certainly more cost-effective. Still, the sales process is more limited because only certain people know about it, and having a permanent selling place makes it easier for consumers to get meatballs. The downsides are the high cost and limited product marketing process.Until now, partners have only sold their products around their residential locations. Sometimes, they are unable to meet consumer demand due to the limited amount of production, which is due to very simple production equipment. The production equipment used is simple household equipment with limited capacity. This condition causes them to limit their daily production because if they want to produce on a large scale, they have to cook the ingredients repeatedly, which will certainly take a lot of time.The results of the visit to the partner’s location indicated that the partner’s production process was still lacking a hygienic production process. Therefore, the quality of the service partners’ products is relatively low and cannot last long. The product is formed directly by hand, indicating it is less clean.Partners are also only able to market their products in limited locations because of a wider market; they have not been able to, while partners who sell meatballs permanently do not yet have a method to sell frozen products to be marketed further. This is due to unattractive product packaging and a lack of knowledge and skills in selling products. In running their business, partners face the problem of how to market their products so that they are known to many people, whereas so far, partners have only relied on word-of-mouth marketing and recommendations from friends.“This is the background for us to carry out this service, with the main objective of increasing community income,” said Beby.In that activity, the team provided training on how to carry out a suitable production process and advised partners to diversify their products, such as making new variants of meatballs. The team also suggested selling meatballs and complements, such as gravy and chili, separately so that consumers can easily consume them. Partners are also guided to maintain product stocks on an ongoing basis.“The team also assists in terms of the right marketing process. Especially for MSMEs, the right marketing process is digital marketing, which utilizes existing social media. In addition, they are also trained in making calculations for the cost of goods sold and calculating break event points,” he said.The community service program seeks to optimally develop partner production and expand product marketing by improving packaging and marketing products on social media. This is done to increase the potential and income of partners. With the improvement of the production process, it is expected that partners will be able to absorb more labor around the partner location.<figure class="image"><img src="https://konten.usu.ac.id/storage/posts/24609/bakso frozen 2.webp"></figure>Community service aims to empower the community by optimizing the potential of the partners and building the spirit of Pancasila. The training is expected to be able to open partners’ insights on how good production is by considering how much production should be done and how much stock the partners should have when approaching religious holidays. With a solution in the production field in the form of providing equipment, the output target to be achieved is an increase in daily production.&nbsp; Service activities in the field of marketing are focused on marketing partner products more widely. Good packaging training is expected to improve the quality of existing packaging, increasing people’s desire to buy products and enter new and better markets. Social media training is expected to open partners’ insights into using social media to market their products more broadly. Partners are directed to have social media accounts to market their products.Activities that have been carried out to solve partner problems based on the stages of implementation, both from the production and marketing fields, include production process training, where at this stage, partners are given knowledge of how the production process should be carried out, especially in terms of cleanliness and hygiene of food production. In addition, there is also education and socialization on making ready-to-sell frozen processed foods and providing equipment assistance to support the increase in meatball production. Selling skills training was provided to provide input related to product promotion and social media creation for partners.The approach method is to discuss with partners what problems exist in product production and marketing. The next step is to provide the equipment partners needed to support the production and marketing process. Providing the equipment needed by partners is expected to improve the production process and also shorten production time.The activity, which started on October 25, 2021, will be evaluated two months after the implementation of the service activity, which includes all aspects of education and utilization of assistance. This community service is expected to increase the production of frozen meatballs optimally to increase the income of business actors. In addition, the team also teaches about making financial reports, calculating the cost of goods sold, and calculating break-event points. The community service team recommends using social media such as Facebook to market their products and other social media such as Instagram and TikTok or marketplace applications such as Shopee and Lazada. (RJ)

USU Lecturer Team Optimizes Frozen Meatball Online Culinary Business

Universitas

David Kevin Handel Hutabarat

The orangutan, which is one of the objects of his research, is indicated to inspire stories of short people that have been circulated for generations in the community. Although the story may only be a legend that is difficult to prove, but it is in line with the current reality: these creatures have long disappeared from the forest.Onrizal, who was born and raised in the area, still remembers vividly the childhood story of a human-like creature that lived in the forest. The legend tells of a creature called the 'short man' by the locals, who disappeared from the forest in the 1970s.In a recent study popularly published by the environmental news site Mongabay that draws on publications in the prestigious international journal PLOS ONE, Onrizal and other researchers scoured historical records for references to the Tapanuli orangutan (Pongo tapanuliensis). This species is the newest orangutan and is also listed as the most endangered great ape in the world. The Tapanuli orangutan faces a much greater risk of extinction than previously thought.Today, the Tapanuli orangutan is estimated to occupy only 2.5% of their historical habitat, and the threat of extinction is linked to habitat loss and hunting. This threat persists today and is exacerbated by infrastructure development and forest conversion in the last habitat of the Tapanuli orangutan in North Sumatra. According to the researchers, with habitat shrinking and hunting, the extinction of the Tapanuli orangutan is inevitable.Currently, as stated in the study, less than 800 individual Tapanuli orangutans live in the Batang Toru forest, North Sumatra. The remaining habitat is estimated to cover only 2.5% of the range in which they lived about 130 years ago when researchers discovered them. That number shrank from nearly 41,000 km2 in the 1890s, to just 1,000 km2 in 2016.<figure class="image"><img src="https://konten.usu.ac.id/storage/posts/24372/download (19).webp"></figure>To arrive at these figures, the researchers referred to colonial-era literature, such as newspapers, journals, books and museum records, from the early 1800s to 2019. They found this data in databases, including the Biodiversity Heritage Library and online historical newspapers, books and journals using location-specific keywords such as “Sumatra”, “Batang Toeroe,” and “Tapanoeli,” with Dutch spelling.The researchers then cross-referenced by searching for terms that specifically refer to orangutans: “orang oetan,” “orang-oetan,” “orangutan,” as well as “mawas,” “mias” and “maias,” which are local names for orangutans that are used commonly in historical literature.Erik Meijaard, lead author of the study and assistant professor of conservation at the University of Kent, UK, said they had lost a large part of the picture of conservation by ignoring historical information. Historically, the researchers found, the Tapanuli orangutan inhabited a much wider area, and at a lower altitude than the Batang Toru mountain forest they inhabit today.Much of this historical habitat was lost in the 1950s to smallholder agriculture, before industrial-scale plantation development in Sumatra emerged in the 1970s. The orangutans currently scattered in North Tapanuli, South Tapanuli and Central Tapanuli, are now 52% deforested in the 1930s. The combination of historical fragmentation of forest habitat and unsustainable hunting is likely to push them from the lowland forest areas, where they used to live, to the upland forests of the Batang Toru ecosystem.Refering to the available information, the researchers think, it is likely that Pongo tapanuliensis was hunted to extinction in an increasingly fragmented part of its former home range. They survive in the remote and rocky Batang Toru Mountains which may have provided protection for orangutans from hunting. These findings show that the Tapanuli orangutan is not a species specifically adapted to live in the highlands as some scientists claim.Map of Sumatra Island showing the current distribution of Pongo tapanuliensis and Pongo abelii, as well as the main areas mentioned in the study. This finding raises concerns over the survival of the Tapanuli orangutan. Currently, it is estimated that fewer than 800 of these orangutans live in the Batang Toru forest, divided among three connected subpopulations.The Tapanuli orangutan species face conflicting threats of hunting and killing, as well as habitat loss due to agriculture and plantations. New threats have also emerged, namely infrastructure development, and the construction of hydropower roads which have caused fragmentation of the remaining habitat of the Tapanuli orangutan.Conservation experts say the most serious threat currently comes from the Batang Toru hydroelectric power plant. The construction of this hydropower plant is considered to endanger the connectivity between orangutan subpopulations in the west, east and south. This fragmentation would cut the diversity of the orangutan gene pool dramatically, leading to inbreeding, disease, and eventually each subpopulation to extinction.<figure class="image"><img src="https://konten.usu.ac.id/storage/posts/24372/download (20).webp"></figure>The researchers calculated that more than one percent of adult orangutans disappear from the wild per year, either being killed, translocated, or captured. With that data, extinction is inevitable, regardless of the initial population size.This analysis shows that the remaining Tapanuli orangutans are in sub-optimal upland habitats and more than 1% of the population is caught every year. This, based on reported kills, translocations and rescues, predicts continued population decline.According to the researchers' estimation, without further rescue efforts, this species could become extinct in the next few generations. The ongoing fragmentation of the Batang Toru forest only exacerbates this risk. Onrizal called on all stakeholders, including governments, civil society organizations, scientists, donors, local community representatives, and industry, to develop concrete action plans as soon as possible for the survival of this species. (RJ/bs – ©ULC)

USU Lecturer Concern on the Extinction of Orangutan Tapanuli

Fildzah Zata Amani Nst

USU PR - So far, shrimp shells are often considered as waste, but in the hands of Professor of Universitas Sumatera Utara (USU) Prof. Dr. Harry Agusna, MSc, M.Phill shrimp shells are not just waste but something that can be processed into Chitosan compounds.Prof. Dr. Harry Agusnar, MSc, M.Phil, a Professor from the Faculty of Mathematics and Natural Sciences, managed to make shrimp shell chitosan into several useful products that are closely used in daily activities.Prof. Harry Agusnar utilizes shrimp shell chitosan as the main ingredient to make handboy lotion, hand sanitizer, chitosan paper soap, and recently face serum from chitosan with anti-aging claims.His interest in researching and processing chitosan waste began in 1987 while continuing his master's degree at the Universiti of Kebangsaan Malaysia. At that time, this Professor of FMIPA USU conducted research using aromatic chemicals. According to him, Chitosan has a lot of potential. &nbsp;"So I tried aromatic chemicals so that compounds from c6 - c10 could be separated. This is what makes us interested in doing research," he said when met at his house on Wednesday (07/06).Initially, Prof. Harry's family was skeptical about the potential of shrimp shells, but after being applied, the research product caught their attention.The process of producing chitosan is fairly simple. Prof. Harry explained that first the shrimp has been separated from the skin, then the skin is stored for drying or directly soaked in alkaline water to remove odor."Do not cook (shrimp shells) because it can damage (eliminate compounds). I just soak it and it becomes the ingredient," he explains.Furthermore, to neutralize the odor, the protein and minerals contained in the shrimp shell are removed first.So far, the products that have been produced by Prof. Harry have received a good response from many parties. One of them is the Chitosan Hand Sanitizer and Chitosan Paper Soap products that were given and used by the community during the COVID-19 pandemic outbreak. He made a breakthrough in alcohol-free hand sanitizer from the chitosan.Unfortunately, these products have not been circulated to the public because they still meet several requirements to be disseminated, one of which must have a company. Therefore, Prof. Harry hopes that the university can enthusiastically help the product distribution process so that it can be used by the wider community.Reportedly, Prof. Harry will still have 4 products to be introduced, namely, hair tonic from chitosan, shampoo, conditioner, and yarn from chitosan."I made the product that I produced and there will be 4 more products coming hair tonic from chitosan and shampoo, conditioner, and one more collaboration, we make yarn. We hope that the university can be enthusiastic, and help how the existing products can be circulated and used by the public," he concluded.

USU professor turns shrimp shell waste into face serum

Wildan Taufik Wibowo Nasution

USU PR - Universitas Sumatera Utara (USU) together with three other institutions consisting of Bina Nusantara University (Binus), Serdang Bedagai Regency Government (Sergai), and PT Mega Medica Pharmaceuticals (MMP) have conducted collaborative stunting research, which has succeeded in reducing the stunting rate by 38 percent in Serdang Bedagai Regency, North Sumatra. The 6-month research collaboration, which was attended by 20 health centers, 6 urban villages, and 243 villages in Serdang Bedagai Regency, has proven that giving syrup containing a combination of cork fish extract, meniran, and temulawak from PT MMP is proven to reduce stunting rates.Research Team Leader Prof. Bens Pardamean, B.Sc. M.Sc., Ph.D., in a research report on the registry study of stunting prevalence in Sedang Bedagai Regency, said the research was conducted through the Integrated Database System. Sergai Regency is currently running a stunting handling program, in the form of providing products from PT MMP, providing additional food, and a combination of both. Bens Pardamean stated that the process of recording, storing, and accessing data to analyze the effect of programs or interventions on the growth and development of stunted toddlers was carried out by utilizing the Stunting DB application.This was conveyed in the presentation of stunting research results at the Bina Nusantara University Joint Stunting Innovation Reflection activity, recently, which was attended by the Regent of Sergai, H.. Darma Wijaya, and several district/city leaders, Head of BKKBN dr Hasto Wardoyo, Sp. OG (K), Prof Dr dr Sarma Nursani Lumban Raja, Sp.OG (K) and Dr rer dr M Ichwan, M.Sc, Dean of the USU Faculty of Medicine Prof Dr dr Aldy Safruddin Rambe, Sp.S (K), Imam Bagus Sumantri, S.Farm, M.Si. Apt, Dean of the USU Faculty of Pharmacy Khairunnisa, S.Si., M.Pharm, Ph.D. and Director of PT MMP, Sutristo.The stunting rate in Serdang Bedagai previously reached 483 toddlers. After passing stage I validation, by discarding repetitive data, stage II validation was carried out by isolating toddlers to 219 people from 17 health centers. After the study ran for 6 months, the characteristics of the study participants experienced changes in height growth, weight gain, appetite, and a decrease in the frequency of fever or diarrhea. According to him, in general, the three treatment programs have a significant impact. Especially through the provision of Channafit to research participants, which gave far more encouraging results than the other two handling programs. This can be measured by the impact of a significant anthropometric increase of 8.45 cm and 2.80 kg.Head of the National Population and Family Planning Agency (BKKBN) Dr. Hasto Wardoyo, Sp. OG (K) appreciated the stunting research involving academics, government, community, and industry. According to him, the program can help the central government accelerate the reduction of stunting at the national level.Meanwhile, Sutristo from PT MMP said that the company focuses on developing products for maternal and child health sourced from Indonesian natural ingredients, especially from cork fish Channa striata. The products developed are available for pregnant women, mothers giving birth, nursing mothers, and children."For the availability of raw materials, the company has successfully cultivated cork fish with organic maggot feed and domesticated fish broodstock, so that sustainability and product quality can be maintained," Sutristo said.Preclinical testing of the combination of cork fish extract, ginger, meniran, and honey in the form of syrup to prevent stunting was also carried out by the USU Faculty of Pharmacy. "Supplementation of a combination of cork fish extract, temulawak, meniran, and honey in syrup preparation in test animals with a dose of 135 mg/kg body weight (BB) showed the best activity, followed by a dose of 90 mg/kg body weight, a dose of 45 mg/kg body weight," Sutristo explained.Cork fish (channa striata) is a local natural resource that has nutritional potential with a complete essential amino acid content and its composition is close to the amino acids needed by the body, so it can help in efforts to prevent malnutrition. While temulawak, meniran, and honey have compounds that can increase appetite."The existing data shows that the combination of cork fish extract, temulawak, meniran, and honey can be a promising approach to be used in the intervention of stunting cases," Sutristo added. (RJ)

USU Research Collaboration Lowers Stunting Rate in Sergai

Skin health innovation has been a popular business trend in the past few years. However,  the products produced generally contain chemicals that sometimes have a negative impact on users. Along with the  development of technology and the increasing trend of public confidence to \"back to nature\", the significant  biodiversity in Indonesia is one of the supporting factors for the development of skincare products from natural  ingredients. The increasing effects of skin damage caused by factors that trigger aging require  chemoprevention strategies by utilising natural material extract as natural sources, such as medicinal plants, that  are safer and more effective in the treatment process, in contrast to the innovation produced by the USU team of  Community Service that utilises natural ingredients, namely acem-acem leaves  (Oxalis dehradunensis Raizada), which have been studied to increase skin moisture and effectively remove  facial spots. This innovative product is a solution developed with natural raw materials and has good properties to  reduce exposure to free radicals, able to reduce wrinkles and shrink pores on the face, and significantly able to  reduce blemishes and spots on women's skin. Through this anti-aging cream, farmers can better care for and maintain  healthy skin and reduce the risk of premature aging in farmers. Through community service activities focused on two villages, Sumber Mufakat Village,  Kabanjahe District, as a partner location producing acem-acem leaves, and Karang Gading Village, Secanggang  District as a partner who has been using and testing the Comunity Service team's innovative products, USU lecturer  team conducted education and training for the use of these materials. This service was led by Dr Eka Lestari  Mahyuni, SKM, M.Kes, from the Faculty of Public Health, Universitas Sumatera Utara together with Prof Dr Urip  Harahap, Apt, and involved 5 (five) students from the Faculty of Public Health, Universitas Sumatera Utara. This activity aims to empower women farmers in Karang Gading Village, Secanggang  District, Langkat Regency and Sumber Mufakat Village, Kabanjahe District, Karo Regency. These two areas were brought  together in a virtual socialisation and FGD, which was attended by both village chiefs, Karang Gading Village Chief,  Bahrul and Sumber Mufakat Village Chief, Drs Dinis Karo-Karo as well as the Wanita Tani Tangguh Farmers Group from  Karang Gading Secanggang Village and Karo women farmers as well as officials from Sumber Mufakat Kabanjahe Village.  Participants who attended the socialisation were selected to act as business agents who will be entrepreneurs of  acem-acem leaf extract anti-aging cream. The activity to utilise acem-acem leaf extract anti-aging cream is so that farmers can  also get the benefits of cream that can moisturise the skin, shrink pores and reduce spots and wrinkles on the face  due to sun exposure and free radicals.  Dr Eka hopes that although women farmers are always on the move in the fields under the  sun, they can also maintain their skin health so that they remain beautiful and youthful. Farmers generally rarely  pay attention to the health of their skin and even feel distressed because they are always exposed to the sun and  free radicals during their activities in the fields. With the anti-aging cream that has been produced through  laboratory research, it is proven that it can improve the skin condition of farmers who generally experience black  spots or dull and dry faces. The acem-acem leaf extract in this anti-aging cream formula has a lot of water content  and has been proven to have significant moisturising properties of almost 300%. Regularly using and wearing the  cream product can reduce the negative impact on facial skin from premature aging due to sun exposure during outdoor  activities, especially farming activities.  \"Not only that, from the test results with this cream sample, it can also significantly  fade dark spots on the face, even though the spots are already included in the contact dermatitis category as  experienced by farmers. The anti-aging ability that fades wrinkles and large pores on the face can also be overcome  by using anti-aging cream regularly, with 5% and 7% extract levels,\" said Dr Eka. Efforts to downstream the innovative products are part of the community service carried  out by USU Community Service team through educating and training female farmers who are often exposed to pesticides,  sunlight and free radicals during their agricultural activities. The Community Service team together with USU  students assisted and educated the farming community so that the sales of anti-aging cream could be an additional  income for the farming community. The team also provided samples of antiaging cream products to business agents from  both regions to help introduce the products and help with early marketing steps that farmers can do.

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