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Muh. Alham Satnur
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Program Studi Pendidikan IPA, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Negeri Makassar, Kota Makassar, Jl. Daeng Tata, Parang Tambung, Kec. Tamalate, Kota Makassar, Sulawesi Selatan 90224.
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JKM: Jurnal Kemitraan Masyarakat
Published by Universitas Negeri Makassar
ISSN : -     EISSN : 30478987     DOI : https://doi.org/10.35580/jkm
Core Subject : Health, Science, Social, Engineering,
Environmental Science Health Professions Industrial & Manufacturing Engineering Materials Science & Nanotechnology Public Health Social Sciences
JKM: Jurnal Kemitraan Masyarakat merupakan jurnal pengabdian kepada masyarakat yang dikelola oleh Program Studi Pendidikan IPA Fakultas MIPA Universitas Negeri Makassar dengan ISSN 3047-8987 (online). Jurnal ini terbit berkala sebanyak dua kali dalam setahun yaitu bulan Juni dan Desember. Terbit untuk pertama kali pada bulan Desember 2022 (Vol 1 Nomor 1). Ruang artikel yang dimuat dalam JKM adalah Pendidikan, pemberdayaan masyarakat, teknologi terapan, dan pelestarian lingkungan. Tujuan jurnal ini untuk memfasilitasi para akademisi dan praktisi dalam menerbitkan hasil karya-karya inovasi secara luas dalam pengembangan dan penyelesaian permasalahan dalam kehidupan masyarakat.
Arjuna Subject : Ilmu Lingkungan (semua ketegori) - Teknik Lingkungan
Articles 11 Documents
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Search results for , issue "Volume 4 Number 1 Juni 2025" : 11 Documents clear
Pelatihan Pembuatan Minuman Probiotik Tepache Siswa MA Muhammadiyah Cambajawaya Kabupaten Gowa Jumadi, Oslan; Kurnia, Nani; Kusdianawati, Kusdianawati; Azis, Andi Asmawati; Junda, Muhammad
JKM: Jurnal Kemitraan Masyarakat Volume 4 Number 1 Juni 2025
Publisher : Program Studi Pendidikan IPA Fakultas MIPA Universitas Negeri Makassar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/jkm.v4i1.74282

Abstract

A training session on making the probiotic drink tepache was conducted at MA Muhammadiyah Cambajawaya, Gowa Regency, as an educational initiative to promote health and utilize local resources. Tepache is a traditional fermented beverage made from pineapple peel and pulp, rich in probiotics beneficial for digestive health. This activity aimed to enhance students’ understanding of probiotics, train practical skills in producing environmentally friendly fermented drinks, and foster entrepreneurial spirit. The training method included theoretical sessions, live demonstrations, and hands-on practice. Evaluation results showed that the majority of students (87%) expressed interest in making tepache independently and understood its health benefits. The training also introduced the concept of productive use of household organic waste. In conclusion, this activity effectively educated students and opened opportunities for developing local health-based products. Similar training programs are recommended to be expanded with greater institutional and governmental support.

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