Strengthening Students’ Knowledge of Food Biotechnology through Local Food Fermentation Practices
DOI:
https://doi.org/10.69616/mekongga.v3i1.273Keywords:
Food Biotechnology, Fermentation, Lemperi, Papaya And Anchovy, Students’ SkillsAbstract
Students of SMKN 5 Kendari enrolled in the agricultural and fisheries agribusiness program still have limited knowledge and practical skills in food biotechnology, particularly in the application of fermentation techniques for processing local food products. This issue needs to be addressed through practical, hands-on training activities. This community service program aimed to enhance students' knowledge and practical skills in producing lemperi as a fermented food product. The program was implemented through lectures, discussions, and live demonstrations. Participants' knowledge was evaluated using pre-tests and post-tests, each consisting of 10 essay questions. Their practical skills were assessed using a performance assessment observation sheet. The success indicator of the program was the improvement of participants' knowledge and practical skills in producing lemperi according to the correct processing procedures. The results demonstrated that the training improved students' knowledge by 80% and practical skills by 90% in biotechnology-based food processing. After completing the practical sessions, the students were able to understand the production process and independently produce lemperi made from papaya and anchovies as an innovative fermented food product with economic value.
References
E. L. Hanum, W. Purwianingsih, T. Atikah, I. Herlina, R. Yani, and D. Peniasiani, “BIOLOGI 2,” Pus. Perbukuan Dep. Pendidik. Nas., 2009.
F. G. Winarno, Tanaman Kelor (Moringa oleifera): Nilai Gizi, Manfaat, dan Potensi Usaha. Gramedia Pustaka Utama, 2018.
S. Fardiaz, “Mikrobiologi pangan . Jakarta, ID: Gramedia Pustaka Utama,” 1992.
L. Laeli, A. H. N. Fitriani, Z. Karimah, F. E. Meldina, I. R. Khayatuddin, and A. D. Nuraini, Inovasi Pangan Lokal: Pemanfaatan Kulit Nanas sebagai Minuman Fermentasi Tepache. PT Penerbit Qriset Indonesia, 2026.
A. M. Irfan, A. Amiruddin, A. Sahabuddin, and A. N. Putri, “Pengaruh Soft Skill Dan Hard Skill Terhadap Kesiapan Kerja Sesuai Kebutuhan Industri 4.0 Peserta Didik Sekolah Menegah Kejuruan Kota Makassar,” J. Vocat. Instr., vol. 1, no. 1, pp. 18–26, 2022, https://doi.org/10.55754/jov.v1i1.32152.
R. Sulistyowati, I. Widiaty, C. A. Paulus, M. Muktiarni, and M. I. Prawesti, “TRANSFORMASI PENDIDIKAN VOKASI MELALUI OCEAN CURRICULUM BERBASIS LITERASI LAUT,” Penerbit Tahta Media, 2026.
R. Husni, “Penerapan pembelajaran berbasis bioentrepreneurship pada pembelajaran biologi untuk meningkatkan hasil belajar, minat berwirausaha, kreativitas, motivasi, dan life skill siswa,” J. Bionatural, vol. 10, no. 2, 2023, https://doi.org/10.61290/bio.v10i2.591.
E. Erni and F. Farihah, “Pengembangan Media Video Tutorial Pada Mata Kuliah Teknologi Menjahit Dalam Mendukung Pembelajaran Dimasa Pandemi Covid-19,” J. Pendidik. Teknol. Dan Kejuru., vol. 18, no. 1, pp. 121–131, 2021, https://doi.org/10.23887/jptk-undiksha.v18i1.30397.
N. Adisasongko, “Pemanfaatan media video tutorial sebagai alternatif pembelajaran di masa pandemi pada peserta didik kompetensi keahlian TKRO SMK,” in Prosiding Seminar Nasional Pascasarjana, 2020, pp. 829–834.
A. C. Pratama, R. Febriana, and G. D. Artanti, “Pengembangan Media Video Tutorial Pengolahan Daging Dengan Metode Grilling Dan Shallow Frying,” J. Ilm. Wahana Pendidik., vol. 12, no. 7. D, pp. 10–25, 2026.
D. Ulan, “Pengaruh Model Pembelajaran Inkuiri Terbimbing Berbantuan Media Audio Visual terhadap Hasil Belajar Peserta Didik Kelas V di SDN 01 Penawar Rejo,” 2024, UIN RADEN INTAN LAMPUNG.
I. DEWI, “KEKUATAN GEL, KADAR PROTEIN, AKTIVITAS ANTIOKSIDAN DAN SENSORI PUDING DENGAN PENAMBAHAN TEPUNG TEMPE KEDELAI HITAM,” 2020, UniversitasMuhammadiyahSemarang.
K. FIKRIYAH, “Pengolahan Produk Unggulan Desa dalam Upaya Meningkatkan Nilai Tambah Produk dan Meningkatkan Kemandirian Masyarakat,” J. Abdinus J. Pengabdi. Nusant., 2020, https://doi.org/10.29407/ja.v3i2.13106.
F. G. Winarno and S. A. Ahnan, Produk Fermentasi Beras dan Nira. Gramedia Pustaka Utama, 2023.
S. Putra, “Dampak Pelatihan Berbasis Kompetensi Bagi Guru Kejuruan Bidang Kemaritiman di Indonesia,” J. Widyaiswara Indones., vol. 1, no. 3, pp. 120–129, 2020.
E. Mulyatiningsih, Metode penelitian terapan bidang pendidikan. Uny Press, 2015.
S. Bekka, “Meningkatkan Keterampilan Wirausaha Siswa Paket Bisnis Melalui Pembelajaran Praktik Pengolahan Makanan.,” Jendela J. Pendidik. Elabor., vol. 2, no. 1, pp. 1–7, 2025.
S. Widowati and R. A. Nurfitriani, Diversifikasi pangan lokal untuk ketahanan pangan: perspektif ekonomi, sosial, dan budaya. Penerbit BRIN, 2023, https://doi.org/10.55981/brin.918.c798.
Published
Issue
Section
Copyright (c) 2026 Nasaruddin Nasaruddin, Sitti Wirdhana Ahmad, Muzuni, La Ode Adi Parman Rudia, Wandy Murti Prasetya
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License. Authors retain copyright and grant Mekongga: Jurnal Pengabdian Masyarakat the right of first publication with the work simultaneously licensed under the CC BY-SA 4.0 license, allowing others to share and adapt the work with proper attribution and equal sharing of derived works.
