Anisa Rachma Sari, Antonia Nani Cahyanti, Bhisma Aulia Rahman, Shania Dara Puspita

Peningkatan Keterampilan Pembuatan Soygurt Nangka Berempah Bagi Siswa SMA Muhammadiyah 4 Kendal

Introduction

Peningkatan keterampilan pembuatan soygurt nangka berempah bagi siswa sma muhammadiyah 4 kendal. Tingkatkan keterampilan wirausaha siswa SMA Muhammadiyah 4 Kendal dengan pelatihan pembuatan soygurt nangka berempah. Pengetahuan meningkat 10,26%, menarik 35,71% minat berwirausaha.

Abstract

Keterbatasan sumber daya guru di SMA Muhammadiyah 4 Kendal menyebabkan keterampilan siswa untuk berwirausaha kurang mewadahi dalam memperkuat kompetensi lulusan yang tidak melanjutkan ke jenjang Perguruan Tinggi. Tujuan kegiatan adalah mensosialisasi dan mendemonstrasikan pembuatan soygurt nangka berempah sehingga dapat meningkatkan pengetahuan dan keterampilan siswa. Metode pelaksanaan kegiatan dimulai dengan survei, koordinasi, persiapan, pembagian kuisioner pre-test, penyampaian materi, mendemonstrasi pembuatan soygurt nangka berempah serta evaluasi kegiatan melalui pembagian kusioner post-test dan meminta testimoni kegiatan serta produk pada peserta. Hasil kegiatan menunjukkan terjadi peningkatan pengetahuan rata-rata sebesar 10,26% setelah mengikuti kegiatan tersebut. Peserta dengan tingkat pemahaman sangat tinggi meningkat sebesar 33,33%. Bioteknologi pangan yang ditawarkan dalam kegiatan dapat menarik sebanyak 35,71% siswa untuk berwirausaha. Berdasarkan hasil dari kegiatan yang telah dilakukan, peserta yang awalnya belum mengerti dan belum pernah membuat soygurt nangka berempah menjadi lebih memahami dan menjadi memiliki gambaran dalam pembuatan soygurt nangka berempah.

Review

This paper, "Peningkatan Keterampilan Pembuatan Soygurt Nangka Berempah Bagi Siswa SMA Muhammadiyah 4 Kendal," details a commendable initiative aimed at enhancing entrepreneurial skills among high school students. Addressing the specific challenge of limited teacher resources and the need to strengthen graduate competencies for those not pursuing higher education, the project focuses on imparting knowledge and practical skills in producing a unique "soygurt nangka berempah" (spiced jackfruit soy yogurt). The clear objective to foster entrepreneurship among SMA Muhammadiyah 4 Kendal students through food biotechnology is highly relevant and demonstrates a practical approach to local community development. The methodology adopted is systematic and well-suited for a skill-development program. It encompassed initial surveys, coordination, material delivery, hands-on demonstrations of soygurt production, and a robust evaluation through pre- and post-test questionnaires, supplemented by participant testimonials. The results are encouraging, showing a notable average increase of 10.26% in participant knowledge. More impressively, the proportion of participants with a "very high" level of understanding improved by 33.33%. Crucially, the activity succeeded in stimulating entrepreneurial interest, with 35.71% of students expressing a desire to venture into food biotechnology, indicating a positive shift in their career perspectives and practical capabilities. This work's primary strength lies in its direct and measurable impact on skill acquisition and entrepreneurial motivation, utilizing an innovative, value-added product from local ingredients. It effectively addresses a critical need for vocational preparedness among high school students. While the immediate positive outcomes are clearly demonstrated, the abstract could be enhanced by briefly mentioning potential avenues for future research, such as tracking the long-term sustainability of the entrepreneurial interest or the actual establishment and market success of student ventures. Nevertheless, this paper provides a valuable model for community service and applied education, showcasing a successful strategy for empowering students with practical skills and an entrepreneurial mindset.

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