Socializing Kombucha Making as Science and Healthy Lifestyle Education at SMAN 1 Kota Serang
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Abstract
This Community Service (PkM) activity aimed to enhance high school students' science literacy and healthy lifestyle awareness through socialization and live demonstration of kombucha production as an application of conventional biotechnology. The main underlying problem was the students' limited hands-on learning experience regarding fermentation, as biology learning at school had predominantly been one-way and theoretical. The activity was conducted on October 9, 2025, at SMAN 1 Kota Serang, involving 80 tenth-grade students from class X-7. The implementation method combined community education through interactive lectures and practical training through live kombucha-making demonstrations. The program evaluation was conducted qualitatively and descriptively through direct observation of the activity flow and documentation of student responsiveness during the lecture and practical sessions. The evaluation results indicated that the activity was executed interactively, with high student participation and enthusiasm throughout the session. During the lecture, students actively participated in question-and-answer discussions regarding the function of Symbiotic Culture of Bacteria and Yeast (SCOBY) and the safety of fermented beverages. During the practical demonstration, students carefully observed each procedural step, ranging from container sterilization and sweet tea substrate preparation to starter culture inoculation. Through this direct observation, students gained concrete insights into the connection between biological concepts and practical biotechnology in daily life. Overall, this activity proved effective as a contextual learning tool to introduce applied science applications while promoting healthy lifestyles based on functional foods in secondary schools.
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