Developing Biopreneur Skills of SMAIT Al-Fitriyan Students through Cheese Making Training Using Asam Kandis

Pengembangan keterampilan Biopreneur siswa SMAIT Al-Fitriyan melalui pelatihan pembuatan keju menggunakan Asam Kandis

Authors

  • Mahwar Qurbaniah Universitas Muhammadiyah Pontianak
  • Hanum Mukti Rahayu Universitas Muhammadiyah Pontianak
  • Ahmad Faisal Amri Universitas Muhammadiyah Pontianak
  • Dilla Khastuti Universitas Muhammadiyah Pontianak

DOI:

https://doi.org/10.29408/ab.v5i1.25088

Keywords:

Asam Kandis; Cheese; Rennet

Abstract

Learning in the industrial era 4.0 requires students to be able to have critical thinking skills, creative, communicative, collaborative, meaningful, interesting, applicable, adaptive, and contextual, and have selling points to foster student entrepreneurship. Biology is one of the subjects that can be applied to foster students' entrepreneurial spirit through Biopreneur activities. The entrepreneurial attitude of students cannot just grow but must be instilled early. Based on the results of observations and interviews with biology teachers at SMAIT AL-FITYAN Kubu Raya, information was obtained that students had never been given learning about biopreneurs. Therefore, it is necessary to carry out Biopreneur service activities for making cheese using kandis acid as a coagulant to replace rennet to foster students' entrepreneurial attitudes at SMAIT AL-FITIYAN. The methods that will be used in the service activities are; giving pre-test, socialization activities about cheese and the use of kandis acid; cheese making training; and evaluation of service activities by giving post-tests and response questionnaires. Based on the results of the questionnaire analysis, information was obtained that 100% of the participants had never participated in similar activities and thought that the material provided was new and the material that had been given was easy to practice again. As for the clarity of the material, the participants gave a very good response with a score of 81.25%. Participants also gave a very good response with a score of 100% regarding the location of activities that were easy to reach. For the services provided by the committee, participants gave a very good response of 100%. Based on the results of the activity, it can be concluded that the training provided was able to increase the participants' knowledge by 12.8% and the average participant response to the activity was 90.62% with a very good category. Thus, the training conducted can run effectively

References

Adila, T., Rohmah, A., Shoimah, N., & Hermana, W. (2022). Ekstrak Asam Kandis (Garcinia xanthochymus) sebagai Alternatif Growth Promotor pada Ayam Broiler. Jurnal Ilmu Ternak Universitas Padjadjaran, 22(1), 38. https://doi.org/10.24198/jit.v22i1.37067

Harahap, M. (2018). Revolusi industri 4.0 dan pengaruhnya terhadap peran pendidik di abad 21 dalam dunia pendidikan. Prosiding Seminar Nasional Fakultas Ilmu Sosial Universitas Negeri Medan, 2, 578–580.

Hidayat, W., Padjadjaran, U., Nuraeny, N., Padjadjaran, U., Wahyuni, I. S., & Padjadjaran, U. (2019). Gambaran Pre Dan Post Test Kegiatan Penyuluhan Kesehatan. Jurnal Aplikasi Ipteks Untuk Masyarakat, 8(4), 41–43.

Mahendra, I. W. E. (2019). Pembelajaran dan Asesmen di Era Revolusi Industri 4.0. Pembelajaran Dan Asesmen Di Era Revolusi Industri 4.0.

Musra, N. I., Yasni, S., & Syamsir, E. (2021). Karakterisasi Keju Dangke Menggunakan Enzim Papain Komersial Dan Perubahan Fisik Selama Penyimpanan. Jurnal Teknologi Dan Industri Pangan, 32(1), 27–35. https://doi.org/10.6066/jtip.2021.32.1.27

Rakhmah, R. F., & Suryani, T. (2016). Pemanfaatan Buah Lokal Sebagai Koagulan Soy Cheese. Bioeksperimen: Jurnal Penelitian Biologi, 2(1), 8. https://doi.org/10.23917/bioeksperimen.v2i1.1576

Wardhani, I. Y., Amanda, S. M., & Kusuma, A. R. (2020). Bioentrepreneurship Sebagai Upaya Meningkatkan Kreatifitas Dan Alternatif Bisnis Di Masa Pandemi. Journal Of Biology Education, 3(2), 99. https://doi.org/10.21043/jobe.v3i2.8475

Widyawati, A., Dwiningrum, S. I. A., & Rukiyati, R. (2021). Pembelajaran ethnosciences di era revolusi industri 4.0 sebagai pemacu Higher Order Thinking Skills (HOTS). Jurnal Pembangunan Pendidikan: Fondasi Dan Aplikasi, 9(1), 66–74. https://doi.org/10.21831/jppfa.v9i1.38049

Yulianti, N. (2015). Peningkatan Motivasi Belajar IPA Melalui Metode Demonstrasi di SMP Negeri 10 Probolinggo. Kebijakan Dan Pengembangan Pendidikan, 3(1), 35–41.

Downloads

Published

2024-07-31

Issue

Vol. 5 No. 1 (2024): ABSYARA: Jurnal Pengabdian Pada Masyarakat

Section

Science

License

Copyright (c) 2024 ABSYARA: Jurnal Pengabdian Pada Masyarakat

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

All writings in this journal are the full responsibility of the author. ABSYARA journal provides open access to information so that the findings in this article are useful for everyone. ABSYARA journal can be accessed and downloaded free of charge under the creative commons license.

 

Lisensi Creative Commons
Jurnal ABSYARA by Fakultas MIPA, Universitas Hamzanwadi distributed under Lisensi Creative Commons Atribusi-NonKomersial-BerbagiSerupa 4.0 Internasional.