Pelatihan Pembuatan VCO Dengan Metode Fermentasi Untuk Mendukung Kompetensi P5 Siswa

Syam S. Kumaji, Wirnangsi D. Uno, Regina Valentina Aydalin, Febriyanti Febriyanti, Daud Yusuf, Wiwin Kobi, M.Iqbal Liayong Pratama

Abstract


This activity aims to enhance students' competencies in the field of entrepreneurship through training in the production of Virgin Coconut Oil (VCO) using the fermentation method, as part of the implementation of the Pancasila Student Profile Strengthening Project (P5). The method employed involved educational sessions and hands-on training based on an experiential learning approach, involving 30 eleventh-grade students. The activity included theoretical introduction, practical VCO production, packaging, and marketing planning. Evaluation results indicated a significant increase in students' knowledge from 42% to 85%. Students demonstrated strong practical skills throughout the VCO production process, along with the development of entrepreneurial attitudes such as responsibility, collaboration, and creativity. This training proved effective as a contextual learning medium that reinforces Pancasila values and 21st-century skills.


Keywords


Virgin Coconut Oil; Fermentation; Entrepreneurship; Students; P5

Full Text:

PDF

References


Febriyanti, F., Kandowangko, N. Y., Dwinanto, A., Bakari, I., Adudu, M. F., & Nindhaulhasanah, A. (2025). Empowerment of Mekar Jaya Farmer Group through Eco Farming and Digital Marketing for Optimization of Coconut and Corn Diversification Products: JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat), 9(1), 19-24.

Handayani, R., Sari, D. K., & Putra, A. (2021). Fermentasi sebagai teknik pembuatan VCO berbasis rumah tangga. Jurnal Teknologi Pangan, 15(2), 98–105.

Herlina, T., & Sari, M. A. (2021). Pengaruh fermentasi terhadap mutu VCO. Jurnal Sains dan Teknologi Pangan, 6(1), 11–18.

Kandowangko, N. Y., Ahmad, M., & Ibrahim, M. (2024). Pemberdayaan Masyarakat Desa Bihe, Kabupaten Gorontalo melalui Diversifikasi Kelapa Menjadi Virgin Coconut Oil dan Cocopeat. Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat, 10(2), 175-182.

Kemendikbudristek. (2022). Panduan Proyek Penguatan Profil Pelajar Pancasila. Jakarta: Kementerian Pendidikan, Kebudayaan, Riset, dan Teknologi. https://static.buku.kemdikbud.go.id/content/pdf/bukuteks/kurikulum21/Projek_Penguatan_Profil_Pelajar_Pancasila_BG_Paud.pdf

Putri, R. A., Wahyudi, & Damarjati, T. (2021). Implementasi pembelajaran berbasis proyek melalui produksi minyak kelapa murni di sekolah menengah. Jurnal Pendidikan Vokasi, 11(1), 23–33.

Setyawan, B., Harahap, F., & Lestari, N. (2021). Teknologi produksi Virgin Coconut Oil secara alami. Jurnal Teknologi Industri Pertanian, 31(1), 45–53.

Sulistyo, H., & Rahmawati, A. (2020). Fermentasi mikroba lokal dalam pembuatan VCO: Kajian teknologi tepat guna. Jurnal Ilmu Pertanian Tropika, 5(3), 203–210.

Susanti, L., & Rachmawati, T. (2020). Pelatihan VCO untuk meningkatkan jiwa wirausaha remaja desa. Jurnal Pengabdian kepada Masyarakat, 25(1), 60–70.

Wahyuni, D. (2023). Pembelajaran kontekstual dalam proyek P5: Studi implementasi di sekolah menengah. Jurnal Kurikulum dan Pembelajaran, 13(1), 91–103.

Wibowo, A. (2019). Pengembangan modul pelatihan kewirausahaan berbasis produk lokal. Jurnal Pendidikan Ekonomi, 12(2), 77–85.

Yuliani, R., & Nugroho, A. (2022). Efektivitas metode praktik langsung dalam pembelajaran IPA. Jurnal Inovasi Pendidikan Sains, 8(1), 34–40.




DOI: https://doi.org/10.37905/ljpmt.v4i1.31695

Refbacks

  • There are currently no refbacks.


Bookmark and Share


Copyright (c) 2025 Febriyanti - Febriyanti

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.