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Suharsono Bantun
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Mekongga: Jurnal Pengabdian Masyarakat
Published by CV. Digital Innovation
ISSN : 30474159     EISSN : 30473993     DOI : https://doi.org/10.69616/mekongga
Core Subject : Education, Social,
Social Sciences Other
Aim MEKONGGA: Jurnal Pengabdian Masyarakat is a forum for academics, government, private companies and social institutions to communicate community empowerment activities. It is hoped that each published article can provide new insights and inspire activities elsewhere regarding related issues. Scope MEKONGGA: Jurnal Pengabdian Masyarakat receives activity report articles which include community service, application of science and technology to society, increasing community capacity, or community empowerment. Reports on CSR activities, poverty alleviation, environmental preservation, drug rehabilitation, healthy living campaigns, improving community skills, increasing the added value of MSME products, and good practices in natural disaster rehabilitation are also published in this journal.
Arjuna Subject : Umum - Umum
Articles 21 Documents
 1   2   3 
Strengthening Students’ Knowledge of Food Biotechnology through Local Food Fermentation Practices Nasaruddin Nasaruddin; Sitti Wirdhana Ahmad; Muzuni; La Ode Adi Parman Rudia; Wandy Murti Prasetya
MEKONGGA: Jurnal Pengabdian Masyarakat Vol. 3 No. 1 (2026): April 2026
Publisher : Digital Innovation

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69616/mekongga.v3i1.273

Abstract

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.

Page 3 of 3 | Total Record : 21

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