Zulhaq Dahri Siqhny, Sri Budi Wahjuningsih, Ika Fitriana Fitriana, Devy Angga Gunantar

Pelatihan Pembuatan Es Krim Daun Kelor sebagai Upaya Diversifikasi Produk Pangan Fungsional di SMK Ibu Kartini Semarang

Introduction

Pelatihan pembuatan es krim daun kelor sebagai upaya diversifikasi produk pangan fungsional di smk ibu kartini semarang. Pelatihan es krim daun kelor SMK Ibu Kartini Semarang. Tingkatkan pengetahuan & keterampilan siswa dalam diversifikasi pangan fungsional. Belajar pascapanen, nutrisi, & praktik olahan pangan lokal.

Abstract

Kegiatan pengabdian ini bertujuan untuk meningkatkan pengetahuan dan keterampilan siswa SMK Ibu Kartini Semarang dalam mengolah daun kelor menjadi produk pangan fungsional. Pelatihan mencakup teori pascapanen, potensi nutrisi daun kelor, serta praktik pembuatan es krim sebagai bentuk diversifikasi pangan lokal. Metode pelatihan meliputi ceramah interaktif, demonstrasi, dan praktik langsung, yang diikuti oleh 29 siswa. Hasil evaluasi menunjukkan peningkatan signifikan pengetahuan dan keterampilan: pemahaman teknologi pascapanen meningkat dari 58% menjadi 84%, potensi pangan fungsional dari 52% menjadi 80%, dan keterampilan teknis pembuatan es krim dari 40% menjadi 82%. Kegiatan ini menunjukkan potensi untuk replikasi sebagai model edukatif kewirausahaan berbasis pangan lokal.

Review

This abstract presents a highly relevant and well-structured community service initiative aimed at enhancing the knowledge and skills of students in functional food product diversification. The objective of transforming moringa leaves into ice cream, framed within the context of post-harvest handling and nutritional potential, directly addresses contemporary interests in local food resources, healthy eating, and practical skill development. The clear articulation of the training's purpose—to empower students at SMK Ibu Kartini Semarang—is commendable, showcasing a valuable approach to connecting education with potential entrepreneurship and local economic development. The methodology employed, combining interactive lectures, practical demonstrations, and direct hands-on experience, appears highly effective for the target audience of vocational high school students. The abstract provides compelling evidence of the training's immediate impact through quantitative results. The significant increases in participant understanding of post-harvest technology (from 58% to 84%), the functional food potential of moringa (from 52% to 80%), and their technical skills in ice cream production (from 40% to 82%) are particularly impressive. These figures strongly validate the efficacy of the program in successfully transferring both theoretical knowledge and practical application skills to the students. Beyond the immediate educational outcomes, the abstract thoughtfully emphasizes the potential for this activity to serve as a replicable model for entrepreneurial education rooted in local food resources. This forward-looking perspective highlights the broader implications of the project, suggesting a pathway towards sustainable skill development and potential income generation within the community. While the abstract effectively communicates the short-term successes, future reporting could further strengthen its contribution by exploring aspects such as the nutritional profile of the developed product, consumer acceptance studies, or tracking the long-term entrepreneurial endeavors of the participants. Overall, this initiative represents a robust and highly promising effort in community engagement and functional food product innovation.

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