LANGKAT – USU Public Relations: Efforts to improve the welfare of rural communities continue to be carried out by academics. In this initiative, lecturers from the Faculty of Agriculture, Universitas Sumatera Utara (USU), implemented a community service program in Cempa Village, Hinai Subdistrict, Langkat Regency, focusing on strengthening economic and environmental resilience through integrated technological innovation.

The program, led by Prof. Dr. Ir. Elisa Julianti, M.Si., involved a multidisciplinary team from various fields, including food technology (Adrian Hilman, S.TP., M.Sc.), agrotechnology (Prof. Dr. Ir. Yaya Hasanah, M.Si.), aquatic resource management (Julia Syahriani Hasibuan, S.Pi., M.Si.), and animal husbandry (Mhd. Adanan Purba, S.Pt., M.Sc., Ph.D.). The initiative also engaged five USU students—three from the Food Technology Study Program and two from the Animal Husbandry Study Program—as well as three international students from the Bachelor of Halal Food Development, Faculty of Bioresource and Food Industry, Universiti Sultan Zainal Abidin, Malaysia.

The program, titled “Strengthening the Economic and Environmental Resilience of Cempa Village through the Integration of Fisheries, Oyster Mushroom Cultivation, Community Livestock, and Participatory Flood Mitigation,” is funded through the Community Development (National/International) Program Equity USU scheme for 2025–2026.

The partner group, Kelompok Tani Tumbuh Maju, has diverse business potential, ranging from freshwater fish farming, vegetable cultivation, oyster mushroom production, to livestock such as quail, goats, and cattle. However, several challenges persist, including limited production facilities, low productivity, and high fish mortality rates due to traditional cultivation systems.

Additionally, the geographical condition of Cempa Village, which is prone to annual flooding, remains a major obstacle to production activities. Flooding that can last up to two months has caused land damage and significantly reduced community productivity.

To address these challenges, the USU team introduced solutions through the provision of appropriate technology equipment, hands-on training (learning by doing), and continuous evaluation of program success and sustainability. The equipment provided includes an oyster mushroom house (kumbung) along with mushroom seedlings, livestock feed processing tools (one chopper machine and one pellet-making machine), three biofloc fish ponds with a capacity of 3,000 fish each equipped with aerators and water pumps, as well as food processing equipment such as food processors and mixers.

The training materials covered oyster mushroom cultivation using baglog media, livestock feed production through fermentation methods (silage and Total Mixed Ration), freshwater fish hatchery and cultivation using biofloc systems, and the processing of livestock and fishery products such as mushroom-based meatballs and nuggets, fish meatballs and crackers, and salted quail eggs. In addition, participants received training in business management and digital marketing strategies through social media and online marketplaces.

Prof. Elisa Julianti emphasized that the program does not end with training but continues with intensive mentoring to ensure the optimal implementation of the technologies provided. Students also play an active role as technical assistants in monitoring and evaluation activities. Evaluations are conducted to measure improvements in partners’ capacity, including knowledge, skills, productivity, and income before and after the program.

“Through this program, the people of Cempa Village are expected to enhance their economic independence while strengthening resilience to environmental risks. Program sustainability is maintained through strengthening farmer group institutions, developing local trainers, integrating with village programs, and expanding to other community groups. This program serves as a tangible example of higher education’s contribution to advancing village development based on innovation, collaboration, and sustainability,” she concluded. (RJ)