Pemanfaatan Sampah Organik Melalui Produksi Eco-enzyme untuk Mendukung Lingkungan Sekolah Berkelanjutan
DOI:
https://doi.org/10.47065/jpm.v7i1.3260Keywords:
Eco-enzyme; Organic Waste Management; School Environment; Socialization; Free Nutritious Meals ProgramAbstract
The problem of organic waste, particularly food scraps from the Free Nutritious Meals Program (MBG), is a real challenge for schools. SMP Negeri 1 Plered has not yet had a structured program for organic waste management. This community service activity aimed to increase students' knowledge, skills, and environmental awareness through socialization of eco-enzyme making. The activity was conducted on May 22, 2026, involving 25 students and 6 teachers at the laboratory of SMP Negeri 1 Plered. The method included preparation, material socialization, demonstration, hands-on practice, evaluation, and reporting. The results showed high enthusiasm among participants, marked by 10 active questions during the Q&A session. All participants were able to follow the stages of eco-enzyme production, starting from material sorting, ingredient measurement, and mixing to product storage. The activity produced one 15-liter container of eco-enzyme, which was subsequently stored for a three-month fermentation process and can be further developed as a learning medium and support for maintaining the school environment. This activity contributed to introducing source-based organic waste management through the principles of reduce and recycle, while also providing a contextual learning experience that connects science learning with real environmental issues. The novelty of this activity lies in utilizing organic waste from the Free Nutritious Meals Program (MBG) as the raw material for eco-enzyme production at the junior high school level, resulting in a source-based waste management education model that has rarely been applied in schools receiving the MBG program.
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