Peningkatan Keterampilan Berbasis Produk Lokal Terfermentasi Melalui Pembuatan Tempe Koro Benguk bagi Siswa SMA

Penulis

  • Adisti Ratnapuri Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
  • Jendri Mamangkey Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia http://orcid.org/0000-0003-4669-2324 (tidak diautentikasi)
  • Sunarto Sunarto Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
  • Marina Silalahi Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
  • Fajar Adinugraha Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
  • Riska Septia Wahyuningtyas Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
  • Aulia Septiani Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
  • Jhoni Yakobus Lomo Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
  • Geskia Avikasari Sembiring Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
  • Vrista Andika Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
  • Ezra Angela Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
  • Anne Serafin Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia

DOI:

https://doi.org/10.46576/rjpkm.v6i1.5195

Kata Kunci:

Ethnomicrobiology, Koro Benguk, Local Wisdom, Mucuna pruriens.

Abstrak

Pendekatan pengetahuan lokal pada produk terfermentasi (etnomikrobiologi) bertujuan menggabungkan kaijan produk lokal terfermentasi dengan hasil refleksi pengetahuan lokal. Etnomikrobiologi dapat menunjang keterampilan para siswa untuk mengolah produk lokal yang melibatkan aktivitas, salah satunya tempe koro benguk (Mucuna pruriens) yang memiliki nilai nutrisi tidak kalah dari tempe pada umumnya. Oleh karena itu, urgensi edukasi dan sosialisasi proses pembuatan perlu dilaksanakan untuk menunjang pengetahuan produk-produk bagi para siswa, serta dapat meningkatkan keterampilan mereka setelah memahami teori produk lokal terfermentasi. Tujuan kegiatan pengabdian ini yaitu mentransfer pengetahuan melalui sosialisasi teori dan praktik pembuatan tempe koro benguk kepada para siswa dan Guru di SMA Yadika 8 Jatimulya. Pelatihan ini dilaksanakan di SMA Yadika 8 Jatimulya, Kota Bekasi, Jawa Barat. Kegiatan terlaksana pada bulan Juli 2024. Pelaksanaan pengabdian kepada masyarakat (PKM) dilaksanakan dengan dua bagian utama. Bagian pertama yaitu sosialisasi dalam bentuk pemaparan materi kegiatan PKM. Bagian kedua yaitu pelatihan langsung pembuatan tempe berbahan dasar kacang koro benguk. Kegiatan PKM yang dilaksanakan di SMA Yadika 8 Jatimulya pada para siswa dapat memberikan pengetahuan dan pemahaman tentang integrasi kearifan lokal kacang koro benguk dan pemanfaatannya sebagai produk pangan tempe koro benguk. Hasil evaluasinya 64% siswa menyatakan kegiatan PKM sangat bermanfaat, sebanyak 70% siswa tertarik untuk membuat tempe koro benguk dan sebanyak 76% siswa berpendapat bahwa kegiatan PKM pembuatan tempe koro benguk sesuai dengan kebutuhan siswa dalam menunjang pembelajaran materi bioteknologi disekolah. Praktik pembuatan tempe koro benguk menjadi bagian penting pada pengembangan pengetahuan dan keterampilan siswa yang terintegrasi langsung dengan kearifan lokal serta memberikan pemahaman siswa pentingnya menjaga lingkungan untuk keberlangsungan hidup keanekaragaman hayati sebagai penunjang pembelajaran siswa

Biografi Penulis

  • Adisti Ratnapuri, Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
    Biology Education
  • Jendri Mamangkey, Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
    Biology
  • Sunarto Sunarto, Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
    Biology Education
  • Marina Silalahi, Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
    Biology Education
  • Fajar Adinugraha, Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
    Biology Education
  • Riska Septia Wahyuningtyas, Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
    Biology Education
  • Aulia Septiani, Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
    Biology Education
  • Jhoni Yakobus Lomo, Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
    Biology Education
  • Geskia Avikasari Sembiring, Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
    Biology Education
  • Vrista Andika, Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
    Biology Education
  • Ezra Angela, Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
    Biology Education
  • Anne Serafin, Department of Biology Education, Faculty of Education and Teacher Training, Universitas Kristen Indonesia, Jakarta, Indonesia
    Biology Education

Referensi

Baharuddin, R., Elinur, & Ernita. (2024). Pelatihan Pengelolaan Limbah Organik Rumah Tangga Menjadi Ecoenzym Di Kelurahan Sidomulyo Timur, Pekanbaru. Reswara : Jurnal Pengabdian Kepada Masyarakat, 5(2), 489-495.

Damayanti, C., Rusilowati, A., & Linuwih, S. (2017). Pengembangan Model Pembelajaran IPA Terintegrasi Etnosains untuk Meningkatkan Hasil Belajar dan Kemampuan Berpikir Kreatif. Journal of Innovative Science Education, 6(1), 117-128. http://journal.unnes.ac.id/sju/index.php/jise

Ernaliza. (2018). Pengembangan Panduan Praktikum Asam Basa Dengan Mengintegrasikan Kearifan Lokal di SMA Negeri 2 Sigli. Universitas Negeri Ar-Raniry, Banda Aceh.

Fitriani, & Thaifur, A.Y.B.R. (2024). Kegiatan Pengabdian Kepada Masyarakat “Pendampingan Pelatihan Pengolahan Bahan Makanan dari Daun Kelor Untuk Mencegah Stunting”. Jurnal Kolaboratif Sains, 7(3), 1053-1057.

Liang, S., McDonald, A.G., & Coats, E.R. (2014). Lactic acid production with undefined mixed culture fermentation of potato peel waste. Waste Management, 34(11), 2022–2027.

Mamangkey, J., Silalahi, M., Sunarto, Wahyuningtyas, R.S., Adinugraha, F., Ratnapuri, A., Septiani, A., Gulo, J.E.M., Octavia, E., Sitinjak, R., Nitte, T.M.P., Muttaqin, S.Z., & Pereira, J.R. (2024). Edukasi dan Pelatihan Pembuatan Produk Fruit Yoghurt Bagi Siswa SMA Dharma Suci Di Jakarta Utara. Reswara Jurnal Pengabdian Kepada Masyarakat, 5(1), 238-246.

Manan, M.A., & Webb, C. (2017). Design aspects of solid state fermentation as applied to microbial bioprocessing. Journal of Applied Biotechnology & Bioengineering, 4(1), 511-532.

Mansur, S., & Yufrinalis M. (2022). Eksplorasi dan Implementasi Nilai Filosofi Kearifan Lokal Ro'a Dun Kare Taden Pada Masyarakat dan Peserta Didik untuk Menjaga Kelestarian Lingkungan. BRILIANT: Jurnal Riset dan Konseptual, 7(4), 938-945.

Puspitasari, D., Nasir, M., & Azmin, N. (2022). Uji organoleptik tempe dari biji asam (Tamarindus indica) berdasarkan waktu fermentasi. JUSTER : Jurnal Sains dan Terapan, 1(1), 8–14.

Rahayu, N.A., Cahyanto, M.N., & Indrati, R. (2019). Pola Perubahan Protein Koro Benguk (Mucuna pruriens) Selama Fermentasi Tempe Menggunakan Inokulum Raprima. AgriTECH, 39(2), 128-135.

Riyanta, A.B., Tivani, I., & Nurcahyo, H. (2023). Making Eco-enzyme Formulation for Students of SMAN 1 Larangan Brebes District Through Community Service. Dinamisia : Jurnal Pengabdian Kepada Masyarakat, 7(5), 1209–1216.

Sari, H.D., Riandi,R., & Surtikanti, H.K. (2024). Bahan Ajar Digital Bermuatan Potensi Lokal Untuk Meningkatkan Pemahaman Konsep dan Motivasi Belajar Pada Materi Bioteknologi Konvensional . Jurnal Basicedu, 8(1), 263–276.

Septiani, A., Mamangkey, J., Adinugraha, F., & Mendes, L.W. (2024). Production of tempe koro benguk using local starter and its implementation as a biotechnology module for high school students. Jurnal Biolokus: Jurnal Penelitian Pendidikan Biologi dan Biologi, 7(2), 207 – 225. https://dx.doi.org/10.30821/biolokus.v7i2.3748

Sriyati, S., Ivana, A., & Pryandoko, D. (2021). Pengembangan perangkat pembelajaran biologi berbasis potensi lokal dadiah untuk meningkatkan keterampilan proses sains siswa. Jurnal Pendidikan Sains Indonesia, 9(2), 168 -180.

Susanti, I., Hasanah, F., Siregar, N.C., & Supriatna, D. (2013). Potensi kacang koro pedang (Canavila ensiformis DC) sebagai sumber protein produk pangan. Jurnal Riset Industri, 7(1), 1-13.

Suwasono, S., Jayus, & Sari, P. (2022). Pengembangan Produk Tempe Berbasis Koro Di Desa Banjarsengon, Kecamatan Patrang, Jember Development of Tempe Product Made From Koro in the Village of Banjarsengon, Patrang , Jember, Jurnal Hasil Pengabdian Kepada Masyarakat Universitas Jember, 1(1), 36–43.

Tamang, J.P. (2022). Ethno-microbiology” of ethnic Indian fermented foods and alcoholic beverages. Journal of Applied Microbiology, 133, 145–161.

Tashiro, Y., Matsumoto, H., Miyamoto, H., Okugawa, Y., Pramod, P., & Miyamoto, H. (2013). A novel production process for optically pure L-lactic acid from kitchen refuse using a bacterial consortium at high temperatures. Bioresource Technology, 146, 672–681.

Yongsawas, R., In-on, A., Inta, A., Kampuansai, J., Pandith, H., Suwannarach, N., Lumyong, S., Chitov, T., & Disayathanoowat, T. (2023). Bacterial Communities in Lanna Fermented Soybeans from Three Different Ethnolinguistic Groups in Northern Thailand. Microorganisms, 11, 649.

Unduhan

Diterbitkan

2025-02-02

Terbitan

Vol 6 No 1 (2025)

Bagian

Articles

Lisensi

Copyright and License Statement

Reswara Jurnal Pengabdian kepada Masyarakat is published under the terms of Creative Commons Attribution-Share Alike. According to the license under the Attribution-NonCommercial-ShareAlike 4.0 International

The copyright on each article belongs to the author. Users may freely read, print, copy and distribute the material/work in any form, media or format, provided that the author and Reswara Jurnal Pengabdian Kepada Masyarakat are properly credited or cited. Authors are also allowed to post published articles on other website/database systems.

Authors are allowed to distribute the published article to colleagues, post it on an open website - non-commercial, reuse parts or extracts of the article in other works, and make text & data additions. However, authors are not allowed to send their manuscript to other scientific journals after it has been decided to be reviewed by reviewers at Reswara Jurnal Pengabdian kepada Masyarakat (RJPKM).

 


Lisensi Creative Commons

Reswara Jurnal Pengabdian kepada Masyarakat is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International.