Pelatihan pembuatan minuman non alkohol menggunakan buah kemang kepada siswa/i SMK Pariwisata Gema Gawita Cikokol, Tangerang

Odisung, Yusril (2021) Pelatihan pembuatan minuman non alkohol menggunakan buah kemang kepada siswa/i SMK Pariwisata Gema Gawita Cikokol, Tangerang. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Minuman non alkohol merupakan jenis minuman yang tidak mengandung alkohol. Siswa/siswi Pariwisata Gema Gawita Cikokol Tangerang memiliki keinginan untuk mempelajari bagaimana cara membuat minuman non alkohol karena merasa masih belum mampu menguasai teknik pengolahannya dengan benar, serta masih belum terpikirkan mengolah minuman non alkohol dengan buah langka. Oleh karena itu, tim PKM (dosen dan mahasiswa) mengadakan pelatihan cara minuman non alkohol berbahan dasar buah kemang kepada Gema Gawita Cikokol Tangerang yang diselenggarakan oleh Fakultas Pariwisata Universitas Pelita Harapan sebagai bentuk pengabdian kepada Masyarakat (PKM). Metode PKM dilaksanakan melalui pelatihan keterampilan dan pendampingan secara online dengan siswa/siswi Gema Gawita Cikokol Tangerang. Hasil kegiatan PKM diharapkan dapat meningkatkan pengetahuan dan kreasi dalam pembuatan minuman non alkohol dan mengetahui standaritas dalam pembuatan minuman non alkohol menggunakan buah langka/A non-alcoholic drink is a type of drink that does not contain alcohol. Tourism students of Gema Gawita Cikokol Tangerang have the desire to learn how to make non-alcoholic beverages because they feel they are still unable to master the processing techniques properly, and have not thought of processing non-alcoholic drinks with rare fruit. Therefore, the PKM team (lecturers and students) held training on how to drink non-alcoholic drinks made from kemang fruit to Gema Gawita Cikokol Tangerang which was held by the Faculty of Tourism, Pelita Harapan University as a form of community service (PKM). The PKM method is implemented through skills training and online mentoring with Gema Gawita Cikokol Tangerang students. The results of PKM activities are expected to increase knowledge and creation in the manufacture of non-alcoholic beverages and to know the standard in the manufacture of non-alcoholic beverages using rare materials.

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