Edukasi Dan Pelatihan Pembuatan Eco-Enzyme Sebagai Upaya Pemanfaatan Limbah Organik Bagi Siswa SMPN 48 Samarinda
DOI:
https://doi.org/10.31004/jh.v6i5.2970Abstract
ABSTRAK
Pengelolaan limbah organik yang belum optimal di lingkungan sekolah mendorong diperlukannya inovasi edukasi berbasis pengalaman langsung. Kegiatan pengabdian ini bertujuan mengurangi alur sosialisasi, praktik, dan pendampingan pembuatan Eco-enzyme serta memotret pengalaman belajar nyata siswa kelas VIII A SMPN 48 Samarinda dalam mengolah sampah organik. Metode yang digunakan adalah kualitatif deskriptif berbasis partisipatif melalui lima tahapan utama, yakni persiapan, edukasi, pembagian kelompok, praktik pembuatan, dan penutup. Bahan utama berupa air, gula merah, serta sisa kulit buah dan sayuran difermentasi dengan rasio 10:1:3 selama kurun waktu tiga bulan. Pengumpulan data dilakukan melalui observasi partisipatif dan dokumentasi yang dianalisis secara deskriptif. Hasil kegiatan menunjukkan terjadinya peningkatan pemahaman kognitif dan keterampilan praktis siswa, yang ditujukkan oleh kemampuan memilah bahan baku, mengeksekusi prosedur pembuatan secara tepat, serta menumbuhkan kesadaran ekologis dan kerja sama kelompok . Kegiatan ini berhasil memberikan pengalaman konkret bagi siswa dalam mengonversi limbah organik menjadi produk berdaya guna. Diharapkan sekolah dapat memelihara keberlanjutan kebiasaan pemilahan sampah ini melalui monitoring fermentasi dan pemenfaatan hasil Eco-enzyme secara berkala.
Kata Kunci: Eco-enzyme, Pengelolaan Limbah Organik , Edukasi Lingkungan, Pembelajaran Partisipatif
ABSTRACT
Organic waste management in schools is often suboptimal. This gap calls for hands-on educational innovation. This community service project introduced Eco-enzyme production to Grade VIII A students at SMPN 48 Samarinda. The team delivered socialization, practical training, and mentoring, then documented students' actual learning experiences. The study used a participatory qualitative descriptive method. The method followed five stages: preparation, education, group division, practical production, and closing. Students fermented water, brown sugar, and fruit and vegetable scraps at a 10:1:3 ratio for three months. The team collected data through participatory observation and documentation and analyzed the data descriptively. Results show measurable gains in students' cognitive understanding and practical skills. Students sorted raw materials correctly, executed each production step accurately, and developed ecological awareness while working effectively in teams. The project gave students direct experience in converting organic waste into a useful product. The school should sustain this waste-sorting practice. Regular fermentation monitoring and periodic Eco-enzyme use will support this goal
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Copyright (c) 2026 Gina Riska Yaret, Muhammad Alvin Irfansyah, Rhizma Rhizma, Amalia Rahmatul Jannah, Tiara Siska Amelia, Cahya Puteri Maulidya, Sainal A, Suprayitna Suprayitna
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