Enhancing Food Biotechnology Literacy through Informal Science Learning of Mozzarella Cheese-Making Workshop: A Case Study

Tiffany Safitri(1), Indriyani Rachman(2), Surti Kurniasih(3),

DOI: https://doi.org/10.46843/jpm.v4i3.485


(1) Science Education, Post Graduate School, Universitas Pakuan, Indonesia
(2) Faculty of Environmental Engineering, Graduate School of Environmental Engineering, University of Kitakyushu, Japan
(3) Science Education, Post Graduate School, Universitas Pakuan, Indonesia

Abstract

Biotechnology-based food processing holds strong potential to empower rural and peri-urban communities by enhancing local knowledge and skills. However, limited public understanding of its principles remains a significant challenge. This study aimed to evaluate the effectiveness of a community empowerment program focused on homemade cheese-making using biotechnology concepts. The activity was conducted through a hands-on workshop involving 20 participants aged 11–50 years, incorporating pretests and posttests to assess knowledge improvement, observation sheets to monitor engagement, and participant questionnaires. The results showed a high level of effectiveness, with an average normalized gain score of 0.78, indicating substantial improvement in understanding basic biotechnology. Feedback indicated that participants enjoyed the activity, gained confidence in applying the methods at home, and expressed interest in further food science workshops. The empowerment program facilitated not only science literacy but also community innovation, as seen in the use of household materials and local ingredients such as milk from nearby dairy farms. This study demonstrates that informal, context-based science education can successfully bridge knowledge gaps while fostering active participation. It suggests that similar initiatives focused on fermentation-based products may serve as a sustainable approach to community-based science learning and rural development.

Keywords

biotechnology; community empowerment; food processing; informal science education; rural development

Full Text:

PDF

References

Afif, G. A., Supeno, S., & Ridlo, Z. R. (2022). Profil Literasi Bioteknologi Siswa SMP dalam Pembelajaran IPA. Paedagoria: Jurnal Kajian, Penelitian Dan Pengembangan Kependidikan, 13(1), 8.

Ang, K. C. S., Afzal, F., & Crawford, L. H. (2021). Transitioning from Passive to Active Learning: Preparing Future Project Leaders. Project Leadership and Society, 2, 100016.

Asriani, A., Ramlawati, R., & Akbar, M. (2023). Pelatihan Bioteknologi Yoghurt Menjadi Produk Usaha Potensial UMKM Desa Borikamase yang Diberdayakan KKN-Tematik IPA UNM. Jurnal Kemitraan Masyarakat, 1(2), 123–131.

Charles, M., George, K., Kuteesa Mugenyi, D., Muhamadi, K., Lawrence, S., Nabateregga, J., Shizhou, L., Muwagga Mugagga, A., & Taddeo, K. Y. (2024). Experiential and Inquiry-Based Learning Approaches; Correlated Exploration on Usage in Selected Secondary Schools in Bugiri District, Eastern Uganda. Interactive Learning Environments, 1–15.

Deros, B. M., Saibani, N., Yunos, B., Rahman, M. N. A., & Ghani, J. A. (2012). Evaluation of Training Effectiveness on Advanced Quality Management Practices. Procedia - Social and Behavioral Sciences, 56, 67–73.

Dewey, J. (1998). Experience and Education. Macmillan.

Doustmohammadian, A., Mohammadi-Nasrabadi, F., Keshavarz-Mohammadi, N., Hajjar, M., Alibeyk, S., & Hajigholam-Saryazdi, M. (2022). Community-Based Participatory Interventions to Improve Food Security: A Systematic Review. Frontiers in Nutrition, 9.

Durall, E., Perry, S., Hurley, M., Kapros, E., & Leinonen, T. (2021). Co-Designing for Equity in Informal Science Learning: A Proof-of-Concept Study of Design Principles. Frontiers in Education, 6, 1–6.

Ellwanger, F., Fuhrmann, M., Karbstein, H. P., & Saavedra Isusi, G. I. (2024). Influence of Lowering the pH Value on the Generation of Fibrous Structures of Protein Gels with Different Network Types. Gels, 10(3).

Food and Agriculture Organization of the United Nations. (2019). The State of Food and Agriculture 2019: Moving Forward on Food Loss and Waste Reduction.

Fuccio, R. D., Ponticorvo, M., Nadim, M. A., & Limone, P. (2025). Exploring the Effect of Digital and Multisensory Educational Materials on Retention in Primary School Using Tangible User Interfaces. Interactive Learning Environments, 33(4), 2928–2938.

Hake, R. R. (1998). Interactive-Engagement Versus Traditional Methods: A Six-Thousand-Student Survey of Mechanics Test Data for Introductory Physics Courses. American Journal of Physics, 66(1), 64–74.

Imaduddin, M., Suharningsih, D., Aufa, F. A., Nurona, A., Handayani, P., Melati, R., & Murti, W. B. (2020). Sosialisasi Praktikum Bioteknologi Konvensional sebagai Sumber Belajar Sains pada Laman Youtube. Buletin Udayana Mengabdi, 19(4), 421–426.

Kementerian Pertanian Republik Indonesia. (2023). Statistics of Food Consumption 2023.

King, D., & Ritchie, S. (2012). Learning Science Through Real-World Contexts. Dalam Second International Handbook of Science Education (hlm. 69–79).

Kolb, D. A. (1984). Experiential Learning: Experience as the Source of Learning and Development. Prentice Hall, Inc.

Kubheka, S. B., & Photo, P. (2025). Science Teachers in Informal Learning Contexts in South Africa: Perspectives Via the Curricular Spider Web Model. SN Social Sciences, 5(8), 107.

Kuhlmann, S. L., Plumley, R., Evans, Z., Bernacki, M. L., Greene, J. A., Hogan, K. A., Berro, M., Gates, K., & Panter, A. (2024). Students' Active Cognitive Engagement with Instructional Videos Predicts STEM Learning. Computers and Education, 216, 105050.

Lozano, O. R., & Solbes, J. (2021). Promoting Inquiry Based Learning Through Entertaining Science Activities. International Journal of Research in Education and Science, 7(4), 1117–1135.

Mensah, K., Wieck, C., & Rudloff, B. (2024). Sustainable Food Consumption and Sustainable Development Goal 12: Conceptual Challenges for Monitoring and Implementation. Sustainable Development, 32(1), 1109–1119.

Munna, A. S., & Kalam, M. A. (2021). Impact of Active Learning Strategy on the Student Engagement. GNOSI: An Interdisciplinary Journal of Human Theory and Praxis, 4(2), 96–114.

Narayana, N. K., & Palliyaguru, O. G. (2022). Combined Effect of Milk Source and Acidification Method of Cheese Milk on Properties of Mozzarella Cheese. Turkish Journal of Agriculture - Food Science and Technology, 10(8), 1603–1610.

National Research Council. (2015). Identifying and Supporting Productive STEM Programs in Out-of-School Settings. The National Academies Press.

Nayik, G. A., Gull, A., Masoodi, L., Navaf, M., Sunooj, K. V., Ucak, ?., Afreen, M., Kaur, P., Rehal, J., Jagdale, Y. D., Ramniwas, S., Singh, R., & Mugabi, R. (2024). Milk Proteins: Chemistry, Functionality and Diverse Industrial Applications. Cogent Food and Agriculture, 10(1), 1–25.

Nicosia, F. D., Puglisi, I., Pino, A., Caggia, C., & Randazzo, C. L. (2022). Plant Milk-Clotting Enzymes for Cheese-Making. Foods, 11(6), 1–16.

Oštari?, F., Antunac, N., Cubric-Curik, V., Curik, I., Juri?, S., Kazazi?, S., Kiš, M., Vincekovi?, M., Zdolec, N., Špoljari?, J., & Mikulec, N. (2022). Challenging Sustainable and Innovative Technologies in Cheese Production: A Review. Processes, 10(3).

Queiruga-Dios, M. Á., López-Iñesta, E., Diez-Ojeda, M., Sáiz-Manzanares, M. C., & Dorrío, J. B. V. (2020). Citizen Science for Scientific Literacy and the Attainment of Sustainable Development Goals in Formal Education. Sustainability (Switzerland), 12(10).

Rahma, A. A., & Issustiarani, A. (2025). Plant-Based Coagulants for Halal Cheese Production. Halal Studies and Society, 1(3), 14–17.

Rayhan, A. (2023). The Ripple Effect: How Small Actions Create Big Changes.

Sadler, T. D., Foulk, J. A., & Friedrichsen, P. J. (2016). Evolution of a Model for Socio-Scientific Issue Teaching and Learning. International Journal of Education in Mathematics, Science and Technology, 5(1), 75.

Santos, P. E. K. M. A., & Rodríguez, C. A. (2025). Fostering Students' Motivation and Self-Efficacy in Science, Technology, Engineering, and Design Through Design Perspective Study in Primary Education. International Journal of Technology and Design Education, 1(1), 1–27.

Saputra, S. O., Imam, M., & Aswan, A. (2023). Literasi Digital Masyarakat Desa Sidomulyo Sumatera Selatan dalam Pemasaran Olahan Makanan Berdasarkan Produk Bioteknologi Konvensional. Jurnal Bisnis, Manajemen & Ekonomi, 21(1), 811–818.

Sitepu, R. F. (2020). Vegetable Rennet Tablets for Fresh Cheese Making. Jurnal Peternakan Integratif, 8(1), 40–51.

Strat, T. T. S., Henriksen, E. K., & Jegstad, K. M. (2024). Inquiry-Based Science Education in Science Teacher Education: A Systematic Review. Studies in Science Education, 60(2), 191–249.

Susanti, R., Santoso, T., Hesman, Y., Indrianti, W., & Rahmah, S. (2022). Food Processed Product Development Training Based on Village Potential. Mattawang: Jurnal Pengabdian Masyarakat, 3(3), 380–386.

Tisza, G., Papavlasopoulou, S., Christidou, D., Iivari, N., Kinnula, M., & Voulgari, I. (2020). Patterns in Informal and Non-Formal Science Learning Activities for Children–A Europe-Wide Survey Study. International Journal of Child-Computer Interaction, 25, 100184.

Torres, C. F., Velasco, M. T. H., Cadiz, M. C. H., & de Villa, R. R. M. (2006). Public Understanding and Perception of and Attitude Towards Agricultural Biotechnology in Indonesia. International Service for the Acquisition of Agri-biotech Applications (ISAAA).

Trott, C. D., & Weinberg, A. E. (2020). Science Education for Sustainability: Strengthening Children's Science Engagement Through Climate Change Learning and Action. Sustainability, 12(16), 6400.

UNESCO. (2020). Education for Sustainable Development: A Philosophical Assessment. United Nations Educational, Scientific and Cultural Organization.

Verhougstraete, M. P., Brothers, S., Litaker, W., Blackwood, A. D., & Noble, R. (2015). Lessons Learned from Implementing a Wet Laboratory Molecular Training Workshop for Beach Water Quality Monitoring. PLoS ONE, 10(3), 1–13.

Wardhani, D. H., Jos, B., Abdullah, A., Suherman, S., & Cahyono, H. (2018). Effect of Coagulants in Curd Forming in Cheese Making. Jurnal Rekayasa Kimia & Lingkungan, 13(2), 209–216.

Wibowo, M. D., Hamdan, T. H., Wahyuni, N., Ginting, G., & Sepriadi, S. (2020). The Effect of Lemon (Citrus limon) as a Coagulant on Fresh Cheese Chemical Composition and Storage. Jurnal Peternakan Integratif, 8(2), 70–80.

Windsor, L. C., Benoit, E., Pinto, R. M., Gwadz, M., & Thompson, W. (2021). Enhancing Behavioral Intervention Science: Using Community-Based Participatory Research Principles with the Multiphase Optimization Strategy. Translational Behavioral Medicine, 11(8), 1596–1605.

World Health Organization. (2001). Urban and Peri-Urban Food and Nutrition Action Plan: Promoting Health Through Local Food Systems.

Zhang, I. Y., Tucker, M. C., & Stigler, J. W. (2022). Watching a Hands-On Activity Improves Students’ Understanding of Randomness. Computers & Education, 186, 104545.

Zhang, Y., & Song, Y. (2022). The Effects of Sensory Cues on Immersive Experiences for Fostering Technology-Assisted Sustainable Behavior: A Systematic Review. Behavioral Sciences (Basel, Switzerland), 12(10).

Zhang, Z. V., & Hyland, K. (2022). Fostering Student Engagement with Feedback: An Integrated Approach. Assessing Writing, 51, 100586.

Refbacks

  • There are currently no refbacks.