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STEAM-Based Sustainable Education Training: Building Health Foundations and Fostering Generation Alpha Rosalin Yuniarti Maruf; Indra Priawan; Rahmad Lingga; Abdurrohman Septiadi; Marthin Syach Putra; Ghaida Roshuna
Jurnal Abdimas Mahakam Vol. 10 No. 01 (2026): Januari
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24903/jam.v10i01.3813

Abstract

This community service project promoted sustainable education for early childhood by integrating family health literacy and STEAM-based learning in Pangkalpinang, Bangka Belitung Islands Province, Indonesia. Recognizing that sustainable development education should begin early, the program aimed to strengthen parents’ understanding of holistic child development, combining health, creativity, and environmental awareness. Inspired by the participatory principles of Participatory Action Research (PAR), the project involved three main stages they are planning, action, and observation to foster collaboration among parents, educators, and health professionals. Held on August 30, 2025, the one-day workshop was attended by 30 mothers from diverse backgrounds. Sessions were led by a doctor as well as a lecture in the Faculty of Medicine and Health Sciences of Universitas Bangka Belitung and an early childhood educator, covering children’s health topics, which are nutrition, sleep, and screen time, and STEAM-based hands-on learning using simple household materials. Key activities included the Engineering Building Challenge, where participants, as mothers, built creative projects, and the STEAM Fair, where students from the Wonderchild STEAM class performed their STEAM projects and experiments, that presented in English. The program ran effectively and encouraged active participation, collaboration, and enthusiasm among parents. Observations showed strong interest in integrating STEAM and health principles into family routines. This initiative highlights the importance of community-based education programs in Bangka Belitung and encourages future expansion to include teachers, localized STEAM modules, and sustained collaboration among educators, parents, and health experts.
Implementasi Edukasi Bioteknologi Fermentasi melalui Pelatihan Pembuatan Kombucha bagi Siswa SMP Negeri 2 Koba Mohammad Oka Arizona; Daren Nadya Reema; Geothani Harapan Putera Batubara; Hartoyo Notonegoro; Indra Priawan
Jurnal Masyarakat Madani Indonesia Vol. 5 No. 2 (2026): Mei
Publisher : Alesha Media Digital

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59025/rkny6p91

Abstract

Pembelajaran bioteknologi di tingkat sekolah menengah pertama umumnya masih berfokus pada teori sehingga pemahaman siswa terhadap proses fermentasi dan penerapannya dalam kehidupan sehari-hari belum optimal. Kondisi tersebut juga ditemukan di SMP Negeri 2 Koba sehingga diperlukan pendekatan pembelajaran yang lebih aplikatif dan kontekstual. Kegiatan ini bertujuan untuk meningkatkan pemahaman siswa mengenai konsep fermentasi dan keterampilan dasar bioteknologi melalui workshop pembuatan kombucha. Metode yang digunakan berupa pembelajaran partisipatif melalui penyampaian materi, demonstrasi, praktik langsung secara berkelompok, dan evaluasi melalui survei setelah kegiatan yang dibagikan kepada peserta. Kegiatan melibatkan 106 peserta yang terdiri atas siswa dan tenaga pendidik. Hasil survei awal menunjukkan bahwa hanya 44,34% peserta mengetahui kombucha, sedangkan 55,66% peserta belum mengetahui kombucha. Setelah kegiatan berlangsung, seluruh peserta (100%) telah mengetahui kombucha dan 83,96% peserta memahami proses pembuatannya dengan baik. Selain itu, peserta secara berkelompok berhasil menghasilkan 10 produk kombucha fermentasi awal sesuai prosedur yang telah diberikan. Hasil tersebut menunjukkan bahwa workshop mampu memberikan pengalaman belajar yang lebih kontekstual serta meningkatkan pemahaman peserta mengenai proses fermentasi dan penerapannya dalam bioteknologi sederhana. Meskipun demikian, kegiatan ini masih terbatas pada tahap produksi awal dan belum mencakup analisis kualitas produk fermentasi secara lebih mendalam
Co-Authors Abdurrohman Septiadi Daren Nadya Reema Geothani Harapan Putera Batubara Ghaida Roshuna Hartoyo Notonegoro Marthin Syach Putra Mohammad Oka Arizona Rahmad Lingga Rosalin Yuniarti Maruf