<![CDATA[Pengolahan kulit buah dan sayuran dapat dijadikan konteks edukasi pengelolaan sampah organik di sekolah kejuruan. Kegiatan pengabdian ini bertujuan mengenalkan langkah awal penyiapan campuran fermentasi eco-enzim dan menggambarkan perubahan skor evaluasi peserta di SMKN 1 Pringgarata, Lombok Tengah, pada 17 September 2026. Program mencakup penyampaian materi, demonstrasi bahan dan wadah, peragaan pencampuran, serta pretest dan posttest. Dokumentasi menunjukkan wadah dan bahan organik yang digunakan dalam peragaan; keterampilan setiap peserta dan mutu produk matang tidak diukur. Dari 42 catatan peserta, 41 memuat pasangan nilai lengkap. Rerata skor meningkat dari 7,02 ± 2,35 menjadi 9,37 ± 1,20 (kenaikan 2,34 poin); 36 peserta (87,80%) meningkat, tiga (7,32%) tetap, dan dua (4,88%) menurun. Uji Wilcoxon signed-rank menunjukkan perbedaan bermakna (p < 0,001). Kegiatan menghasilkan demonstrasi penyiapan campuran dan peningkatan skor tes setelah pelatihan, tetapi belum membuktikan efektivitas kausal, penguasaan keterampilan praktik, ataupun kualitas eco-enzim setelah fermentasi. Pendampingan bersama sekolah hingga tahap panen dan evaluasi keterampilan diperlukan. Education and Demonstration of Eco-Enzyme Mixture Preparation from Fruit and Vegetable Peels at SMKN 1 Pringgarata Fruit and vegetable peels offer a practical context for organic-waste education in vocational schools. This community service activity introduced the initial preparation of an eco-enzyme fermentation mixture and described changes in assessment scores at SMKN 1 Pringgarata, Central Lombok, Indonesia, on 17 September 2026. Activities included educational instruction, demonstration of materials and containers, mixture preparation, and pretest–posttest assessments. Photographs documented the preparation process, but individual practical competence and the quality of matured products were not measured. Of 42 participant records, 41 contained complete paired scores. The mean score increased from 7.02 ± 2.35 to 9.37 ± 1.20 (mean difference: 2.34 points); 36 participants (87.80%) improved, three (7.32%) remained unchanged, and two (4.88%) declined. The Wilcoxon signed-rank test showed a significant paired difference (p < 0.001). The activity demonstrated initial eco-enzyme mixture preparation and was followed by improved test scores. Without a control group, a validated skills assessment, or fermented-product testing, neither causality nor practical competence or final product quality can be established. Follow-up mentoring with the school is recommended.]]>
