Tentang Tujuan
Zero Hunger sendiri yang bermakna “tanpa Kelaparan” di Indonesia merupakan program penting dalam Sustainable Development Goals (SDGs) yang diadopsi oleh PBB. Latar belakang program ini didasarkan pada fakta bahwa masalah kelaparan masih menjadi tantangan serius di Indonesia, terutama di kalangan masyarakat yang kurang mampu. Meskipun telah ada upaya pemerintah untuk mengatasi masalah ini, namun masih banyak individu dan komunitas yang mengalami kekurangan pangan dan gizi yang memadai. Program ini ditujukan untuk mengakhiri kelaparan dan memastikan akses pangan yang cukup, aman, bergizi, dan berkelanjutan bagi seluruh penduduk Indonesia. Melalui kerja sama antara pemerintah, lembaga swadaya masyarakat, sektor swasta, dan individu, program ini bertujuan untuk meningkatkan produktivitas pertanian, mengembangkan sistem pangan yang berkelanjutan, meningkatkan ketahanan pangan, dan memberikan akses yang lebih baik terhadap pangan bagi kelompok rentan. Universitas Sumatera Utara turut berperan aktif dalam mendukung program Zero Hunger di Indonesia dengan melakukan penelitian dan inovasi di bidang pertanian, pengembangan teknologi pangan, dan pemberdayaan masyarakat dalam mencapai ketersediaan dan akses pangan yang berkualitas.
Universitas Sumatera Utara's Action to the SDGs
Artikel SDG’s
Kegiatan
PRIORITY STATEMENTS
Indonesia membutuhkan Anda, para akademisi yang berkomitmen untuk membawa perubahan nyata. Kami mengundang Anda untuk berbagi penelitian, inovasi, dan ide-ide brilian Anda guna melawan kemiskinan, meningkatkan kesejahteraan sumber daya manusia (SDM) dalam negeri, dan menyukseskan masa depan Republik Indonesia.
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Penelitian dan Publikasi
The role of leading food crops commodity in the regional development of Sirapit Subdistrict, Langkat Regency
Sari P.N., Nasution Z.
Adsorbent Activity of Pectin and Activated Charcoal from Pineapple Peel Waste as Biosorbent against Heavy Metals and Dyes
Nerdy N., Meliala L., Sinaga J.P., Ginting S., De Lux Putra E., Bakri T.K.
COMPARISON OF CLASSIFICATION METHODS AND CLUSTERING HYBRID DEEP NEURAL NETWORK DETECTION OF SENSITIVE INGREDIENTS IN FOOD PRODUCTS
Harumy T.H.F., Ginting D.S., Manik F.Y.
Surface treatment on metal foam wick of a ferrofluid heat pipe
Ginting F.H.S., Tetuko A.P., Asri N.S., Nurdiyansah L.F., Setiadi E.A., Humaidi S., Sebayang P.
Comparing the effects of agricultural intensification on CO2 emissions and energy consumption in developing and developed countries
Khan R., Alabsi A.A.N., Muda I.
Ozonated Chili Paste from Second Grade Quality Against a Week Storage on Uncontrolled Temperature in the Aluminium Based Packaging
Al-Baarri A.N., Abduh S.B.M., Legowo A.M., Nur M., Kusmiyati, Sabrina T., Mawarid A.A., Lestari F.P., Pangestika W., Muflihani S.K., Rusmiadi Z.T.S., Anggriyani F.S.
Implementation of 16S rRNA Gene for Fish and Shrimp Barcoding in Mangrove Ecosystems in North Sumatra and Aceh, Indonesia
Hairani H., Amelia R., Susetya I.E., Susilowati A., Bimantara Y., Kajita T., Basyuni M.
Strengthening Food Security Reduces The Anemic Status of Pregnant Women and Encourages Breastfeeding Immediately after Delivery in the Coastal Area of Central Tapanuli
Etti S., Fikarwin Z., Herta M.
Synthesis of Succinate-modified Starch through Succinylation of Breadfruit Starch (Artocarpus altilis) with Succinic Acid
Zuhra C.F., Andriayani, Sinaga M.Z.E., Suharman S., Pandiangan F.S.
Synthesis and Characterization of Nanocellulose from Durian (Durio zibethinus) Peel Waste
Pratama A., Noer Z., Akbar G., Annisa R.D., Misran E., Karolina R., Ikhwanuddin
Carbofuran Degradation by Local Strain of Pseudomonas: Studying the Enzyme Involved
Priyani N., Saragih R.F., Munir E.
Consumers' Preference for Jeruju Leaves Tea with Innovative Variants of Ginger, Jasmine, and Lemongrass Flavors
Batubara R., Hanum T.I., Affandi O., Aulia K., Anggraini L.O.
Antioxidant Activity of Gaharu (Aquilaria malaccensis Lamk.) Leaves Tea in Ready-to-Drink Packages Base on Storage Time
Harahap I.N., Batubara R., Hanum T.I., Sumantri I.B.
Chemical Characteristics of Modified Désirée Potato Starch-Chitosan Edible Films
Hardiyanti R., Suharman S., Arrazi Z.A., Sinaga M.Z.E., Hartanto A.
Effect of Addition of Coffee Bean Shell Fiber and Zinc Oxide to Bioplastic Starch Porang (Amorpophallus Oncophyllus) with Glycerol Plasticizer
Maghfirah A., Priscila P., Sahara L., Istiqomah N.
Completely Randomized Design (CRD) Method on Lard Analysis Which was Adulterated to Palm Oil
Ardilla D., Taufik M., Rangkuti K., Razali M., Fauzi Z.I.
Synthesis of Galactomannan Maleic Ester from Galactomannan Arenga pinnata Merr with Maleic Anhydride Using Microwave Method and Sodium Hydrogen Carbonate
Tarigan J.Br., Panjaitan A.M.
Antibacterial and antioxidant activities of ethanol extract of Artocarpus altilis leaves
Effendy D.L., Mahatir M., Denny S., Nasr I.
Amelioration of doxorubicin induced toxicity in rat by Beta vulgaris L. extract supplementation: haematology and lipid profile evaluation
Nugraha S.E., Yuandani, Syahputra R.A.
Microbiological and Organoleptic Qualities of Native Chicken Meat Using Gelugur Acid Extract Marinade (Garcinia atroviridis) on the Shelf Life
Patriani P., Apsari N.L., Sari T.V.
Campaign education and communication to the potential consumers of brewers’ spent grain (BSG)-added food products as sustainable foods
Naibaho J., Korzeniowska M., Julianti E., Sebayang N.S., Yang B.
The effect of extraction methods towards antioxidant activity of ethanol extract of Litsea cubeba Lour. barks
Aminah D., Dewi P., Mahatir M., Denny S.
Antibacterial and antioxidant activities of ethanol extract of Artocarpus lacucha Buch-Ham leaves
Panal S., Mahatir M., Denny S., Nasri
Honey utilization in soursop leaves (Annona muricata) kombucha: Physicochemical, cytotoxicity, and antimicrobial activity
Candra A., Prasetyo B.E., Darge H.F.
Experimental Performance Analysis of a Pilot-Scale Biomass-Assisted Recirculating Mixed-Flow Dryer for Drying Paddy
Yahya M., Fahmi H., Hasibuan R.
Akreditasi Fasilkom-TI
