Whipped Cream Based Mocktail Training for the student of SMA 3 Batam
DOI:
https://doi.org/10.59193/jkw.v4i2.534Keywords:
Mocktail, Whipped Cream, TrainingAbstract
The rapid development of the creative beverage industry has created opportunities for product innovation that emphasize not only taste but also visual appeal and consumer experience. This Community Service Program (PKM) aimed to improve the knowledge, skills, and creativity of students at SMAN 3 Batam through training in the preparation of whipped cream-based mocktails. The implementation methods included lectures, demonstrations, hands-on practice, and product development mentoring. The training materials covered an introduction to mocktails, ingredient mixing techniques, the use of whipped cream, sanitation and hygiene practices, as well as attractive beverage presentation techniques. The results of the program showed that participants were able to understand the basic concepts of mocktail preparation, master beverage preparation and presentation techniques, and produce mocktail products with appealing taste and appearance.
Keywords: mocktail, whipped cream, training, high school students, community service.
Downloads
References
Embury, D. (1948). The Fine Art of Mixing Drink.
Wiantara, I. G. nyoman. (2016). Bartending & Mixology (2016th ed.). Andi Offset.
Suryaningrum, D. A., Utami, E. Y., Lusianawati, H., & Thalib, N. (2023). Analysis of Generation Z Consumer Behavior in the Food and Beverage Industry in Indonesia : The Influence of Product Personalization , Social Media Engagement , and Brand Experience. 1(07), 300–308.
Sipayung, N. O., Dailami, Moh. Thandzir, Rais, S. R., & Saputra, A. S. (2024). Pelatihan Mixology kepada Siswa SMK Al-Azhar Batam. Jurnal Keker Wisata, 2(2), 306–314. https://doi.org/10.59193/jkw.v2i2.266
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2026 Natal Olotua Sipayung, Syafruddin Rais, Tito Pratama, Dailami, Siska Amelia Maldin, Rezki Alhamdi, Moh. Thandzir, Wahyudi Ilham, al Ahmed Hatta Wardana Rizqi
This work is licensed under a Creative Commons Attribution 4.0 International License.
