Ika Fitriana, Devy Angga Gunantar, Iswoyo Iswoyo

PELATIHAN ANEKA PENGOLAHAN DAGING UNTUK SISWA SMAN 1 PATEAN, KABUPATEN KENDAL SEBAGAI BEKAL KEWIRAUSAHAAN

Introduction

Pelatihan aneka pengolahan daging untuk siswa sman 1 patean, kabupaten kendal sebagai bekal kewirausahaan. Tingkatkan keterampilan pengolahan daging & kewirausahaan siswa SMAN 1 Patean. Pelatihan meliputi sanitasi, teknik pascapanen, dan nilai jual produk pangan.

Abstract

Daging merupakan sumber protein hewani yang sangat penting bagi masyarakat. Namun, penanganan dan pengolahan yang tidak tepat dapat menyebabkan penurunan kualitas, kerusakan, serta kontaminasi mikroba yang membahayakan kesehatan. Program pengabdian masyarakat ini bertujuan untuk meningkatkan pemahaman dan keterampilan siswa jurusan Kewirausahaan dalam pelatihan pengolahan daging yang benar. Selain itu, siswa juga mendapatkan pelatihan tentang sanitasi, teknik pemotongan, serta metode pengawetan daging yang dapat meningkatkan daya tahan dan nilai jual produk. Evaluasi dilakukan melalui pre-test dan post-test untuk mengukur pemahaman siswa sebelum dan sesudah pelatihan. Hasil pre-test menunjukkan bahwa 70% siswa memiliki pemahaman yang rendah tentang pengolahan daging dan teknik pascapanen tanaman. Namun, setelah pelatihan, hasil post-test menunjukkan peningkatan signifikan, dengan 85% siswa mencapai skor di atas 75. Selain itu, siswa menunjukkan peningkatan keterampilan dalam praktik pemotongan dan pengolahan daging, serta pemahaman terhadap pentingnya penyimpanan hasil panen yang baik untuk mendukung usaha kuliner dan industri pangan. Selain aspek teknis, siswa juga diberikan penyuluhan mengenai istilah bahasa Inggris yang berkaitan dengan industri daging dan hasil pertanian, guna meningkatkan daya saing mereka dalam dunia usaha. Secara keseluruhan, program ini berhasil meningkatkan pemahaman siswa mengenai manajemen pascapanen dan pengolahan daging serta mendorong minat mereka dalam berwirausaha di bidang pangan. Kata Kunci : Pengabdian masyarakat, pengolahan daging, teknik pascapanen, penyuluhan

Review

This manuscript presents an impactful community service program focused on enhancing the understanding and practical skills of entrepreneurship students at SMAN 1 Patean in proper meat processing and post-harvest techniques. Addressing the critical need for improved food safety and quality, the program aimed to equip students with valuable knowledge regarding sanitation, cutting methods, and preservation, ultimately fostering entrepreneurial interest in the food industry. The abstract clearly articulates the program's objectives and demonstrates its success in significantly improving student comprehension and practical capabilities, underscoring its relevance and positive contribution to vocational education. A significant strength of this initiative lies in its comprehensive approach, moving beyond basic processing to include vital aspects such as sanitation, preservation, and the economic potential of value-added products. The inclusion of post-harvest management, alongside specific English terminology related to the industry, further enhances the students' competitive edge and broadens their scope for future ventures. The methodology, employing pre-test and post-test evaluations, provides clear evidence of the program's effectiveness, with a notable increase from 70% low understanding to 85% achieving scores above 75. This data-driven assessment robustly supports the claim that the training successfully elevated both theoretical knowledge and practical skills, making a tangible difference in the participants' readiness for entrepreneurship in the food sector. While the abstract effectively highlights the immediate positive outcomes, a full paper would benefit from elaborating on several aspects to provide a more complete picture. For instance, more specific details regarding the types of processed meat products developed during the training, the duration of the program, and the exact number of participating students would enhance the replicability and scope of the findings. Furthermore, considering the strong emphasis on meat processing, future reporting could clarify the integration and practical application of the "post-harvest *tanaman*" (crop post-harvest) component within the entrepreneurial context, and potentially explore the long-term impact on students who might pursue culinary or food industry careers. Despite these suggestions for expansion in a complete report, the program, as summarized, stands as a commendable and effective initiative in empowering youth with essential skills for the modern food economy.

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