Pelatihan Praktik Pembuatan Yoghurt Di MTs Baabussalam, Kecamatan Gading Rejo, Kabupaten Pringsewu, Provinsi Lampung

Abstract

Conventional biotechnology is a topic in the science curriculum that is often delivered only theoretically in the classroom. This community service activity aimed to enhance students’ understanding and skills in applying biotechnology concepts through a yoghurt-making training at MTs Baabussalam, Gading Rejo Subdistrict, Pringsewu Regency, Lampung Province. The training was conducted on February, 19^th, 2025, and attended by 28 students and two accompanying teachers. The stages of this activity included preparation, implementation, and closing. During the implementation phase, the activities carried out included a pre-test, a briefing session, demonstrations by the service team, hands-on practice by students, discussion and Q&A, and a post-test. The yoghurt was made by mixing pasteurized milk and plain yoghurt as a starter in a 1:4 ratio, followed by fermentation for 1–2 days. Evaluation results showed a significant increase in the students' average score from 53.2 (pre-test) to 84.6 (post-test). Students also showed high enthusiasm during the practice and gained a more concrete understanding of the fermentation process. This activity demonstrates that a practice-based approach is effective in enhancing students' understanding while also introducing them to simple entrepreneurship through fermented products.