Student Capacity Building With Mozzarella Cheese Making Training At Smk Negeri 1 Mojosongo, Boyolali

Abstract

Students of SMK Negeri 1 Mojosongo, especially those majoring in Ruminant Livestock Agribusiness, need training in making mozzarella cheese to increase their knowledge in milk processing. Milk is a superior commodity that is very popular in Boyolali, Central Java. Training in processing cow's milk into processed products, namely mozzarella cheese, aims to develop the value of cow's milk which is easily damaged/stale, so that processing it into mozzarella cheese can provide a solution to increase the selling power of cow's milk. The method of conducting observations and discussions with partners, it was agreed to solve the problem by holding counseling or socialization and training. The community service was attended by 30 students of SMK Negeri 1 Mojosongo, Boyolali, Majoring in Ruminant Livestock Agribusiness. The participants were given material as the first stage of counseling or socialization, then continued with the second stage, namely training with the practice of making mozzarella cheese. The provision of a questionnaire to improve student abilities was carried out to measure the increase in students' understanding of making mozzarella cheese. The results obtained showed an increase in student understanding of 82,67%.

Keywords: Mozzarella cheese, Student capacity building, State Vocational School 1 Mojosongo