PENGUATAN PROFIL PELAJAR PANCASILA MELALUI PENDAMPINGAN INOVASI PANGAN TEMPE ALMOND BERMOTIF BATIK - Hendra Susanto; Zahra Firdaus; Claresia Tsany Kusmayadi; Ahmad Taufiq; Lathiful Anwar (Universitas Muhammadiyah Mataram, 2026)
Abstrak: Kegiatan pengabdian ini dilatarbelakangi tantangan pengetahuan dan keterampilan siswa diaspora di Sekolah Indonesia Jeddah terkait pangan lokal serta minimnya pengalaman praktik yang menumbuhkan kebanggaan budaya Indonesia dalam bentuk kuliner. Tujuan kegiatan ini adalah meningkatkan literasi pangan tempe, keterampilan pembuatan tempe berbahan almond, serta penguatan nilai budaya melalui integrasi motif batik dalam kemasan. Metode pelaksanaan meliputi penyuluhan, demonstrasi, workshop, praktik langsung, dan sesi design thinking yang melibatkan 30 siswa. Evaluasi dilakukan melalui pretest-posttest serta penilaian Profil Pelajar Pancasila (P5). Hasil menunjukkan peningkatan pengetahuan dan keterampilan, ditandai dengan 100% siswa memperoleh keterampilan baru, 93,33% tertarik mempraktikkan kembali di rumah, dan 90% melihat potensi pemasaran Tempe Almond Motif Batik Khas Nusantara. Penilaian P5 menunjukkan 30% siswa berkategori sangat baik, 46,7% baik, dan 23,3% cukup. Kegiatan ini terbukti efektif memperkuat pengetahuan dan keterampilan siswa dalam pembuatan pangan lokal bernilai budaya.Abstract: This community service activity was motivated by the challenges faced by diaspora students at Sekolah Indonesia Jeddah regarding their limited knowledge and skills related to lokal Indonesian food, as well as the lack of practical experiences that foster cultural pride through culinary traditions. The aim of this program is to enhance students’ literacy about tempe, develop their skills in producing almond-based tempe, and strengthen cultural values through the integration of batik motifs in product packaging. The implementation methods included counseling, demonstrations, workshops, hands-on practice, and a design thinking session involving 30 students. Evaluation was conducted using pretest–posttest assessments and the Profil Pelajar Pancasila (P5) rubric. The results indicate an improvement in students’ knowledge and skills, evidenced by 100% of participants gaining new competencies, 93.33% expressing interest in practicing the process at home, and 90% recognizing the marketing potential of almond tempe with batik-themed packaging. P5 assessments showed that 30% of students were in the very good category, 46.7% in good, and 23.3% in fair. This program proved effective in strengthening students’ knowledge and skills in producing culturally significant lokal foods.