Pelatihan Pembuatan Teh Kombucha Kepada Anggota PKK Desa Malangsuko, Kecamatan Tumpang
Abstract
Kombucha tea is a fermented beverage. Fermentation in kombucha is assisted by lactic acid bacteria called SCOBY or Symbiotic Culture of Bacteria and Yeast. The use of bacteria as a food processing component has been carried out in various industries. However, practical use in the community is still very minimal due to a lack of education and community empowerment in developing food technology. Training on making kombucha tea in Malangsuko Village is an innovative step to introduce new food technology and superior products, taking advantage of the ease of processing kombucha independently at home. It is hoped that this training can increase the production capacity of kombucha tea and empower communities to develop food technology at the local level.
Keywords: kombucha, bacteria, fermentation.Abstrak
Teh kombucha merupakan olahan minuman hasil fermentasi. Fermentasi pada kombucha dibantu oleh bakteri asam laktat yang disebut SCOBY atau Symbiotic Culture of Bacteria and Yeast. Pemanfaatan bakteri sebagai komponen pengolahan pangan telah dilakukan pada berbagai industri. Namun pemanfaatan secara praktis dalam lingkungan masyarakat masih sangat minim karenakan oleh kurangnya edukasi dan pemberdayaan masyarakat dalam pengembangan teknologi pangan. Pelatihan pembuatan teh kombucha di Desa Malangsuko menjadi langkah inovatif untuk memperkenalkan teknologi pangan dan produk unggulan baru, memanfaatkan kemudahan pengolahan kombucha secara mandiri di rumah. Pelatihan ini diharapkan dapat meningkatkan kapasitas produksi teh kombucha dan memberdayakan masyarakat dalam mengembangkan teknologi pangan di tingkat lokal.
Kata Kunci: kombucha, bakteri, fermentasi.Keywords
References
Afgani, C. A., Sari, R. N., Nairfana, I., & Setiawati, V. R. (2022). Sosialisasi dan Pelatihan Pembuatan Kombucha dari Buah Nanas Di Desa Batu Bulan Kecamatan Moyo Hulu Kabupaten Sumbawa. Jurnal Agro Dedikasi Masyarakat, 03(02).
https://doi.org/10.31764/jadm.v3i2.10041
Dongoran, M., Nasution, W. N., & Sitorus, I. A. (2023). Identify the Ingredients in Kombucha, Which is Safe for Magh and Gerd Sufferers. BIOEDUNIS Journal, 02(02). https://doi.org/10.24952/bioedunis.v2i2.10266
Febriza, Moch. A., Adrian, Q. J., & Sucipto, A. (2021). Penerapan AR Dalam Media Pembelajaran Klasifikasi Bakteri. Jurnal BIOEDUIN : Program Studi Pendidikan Biologi, 11(1), 10–18. https://doi.org/10.15575/bioeduin.v11i1.12076
Laavanya, D., Shirkole, S., & Balasubramanian, P. (2021). Current challenges, applications and future perspectives of SCOBY cellulose of Kombucha fermentation. Journal of Cleaner Production, 295, 126454. https://doi.org/10.1016/j.jclepro.2021.126454
Moradi, M., Kousheh, S. A., Almasi, H., Alizadeh, A., Guimarães, J. T., Yılmaz, N., & Lotfi, A. (2020). Postbiotics Produced by Lactic Acid Bacteria: The Next Frontier in Food Safety. Comprehensive Reviews in Food Science and Food Safety, 19(6), 3390–3415. https://doi.org/10.1111/1541-4337.12613
Mora-Villalobos, J. A., Montero-Zamora, J., Barboza, N., Rojas-Garbanzo, C., Usaga, J., Redondo-Solano, M., Schroedter, L., Olszewska-Widdrat, A., & López-Gómez, J. P. (2020). Multi-Product Lactic Acid Bacteria Fermentations: A Review. Fermentation, 6(1), 23. https://doi.org/10.3390/fermentation6010023
Priadi, G., Setiyoningrum, F., Afiati, F., Irzaldi, R., Lisdiyanti, P., & Pusat Penelitian Bioteknologi Lembaga Ilmu Pengetahuan Indonesia, Cibinong, Bogor. (2020). Studi In Vitro Bakteri Asam Laktat Kandidat Probiotik dari Makanan Fermentasi Indonesia. Jurnal Teknologi dan Industri Pangan, 31(1), 21–28. https://doi.org/10.6066/jtip.2020.31.1.21
Rezaldi, F., Heny Sasmita, Ucu Wandi Somantri, Yuliana Kolo, & Meliyawati. (2022). Pengaruh Metode Bioteknologi Fermentasi Kombucha Bunga Telang (Clitoria ternateaa L) Sebagai Antibakteri Gram Positif-Negatif Berdasarkan Konsentrasi Gula Tropicanaslim Yang Berbeda-Beda. Pharmaqueous : Jurnal Ilmiah Kefarmasian, 4(1), 80–91. https://doi.org/10.36760/jp.v4i1.373
Riswanto, D., & Rezaldi, F. (2021). Studi Kritis Tingkat Kehalalan Minuman Kombucha. JURNAL LENTERA : Kajian Keagamaan, Keilmuan Dan Teknologi, 20(2), 207-216. https://doi.org/10.29138/lentera.v20i2.448
Ruiz Rodríguez, L. G., Mohamed, F., Bleckwedel, J., Medina, R., De Vuyst, L., Hebert, E. M., & Mozzi, F. (2019). Diversity and Functional Properties of Lactic Acid Bacteria Isolated From Wild Fruits and Flowers Present in Northern Argentina. Frontiers in Microbiology, 10, 1091. https://doi.org/10.3389/fmicb.2019.01091
Susilowati, A. Y., Jannah, S. N., Kusumaningrum, H. P., & Sulistiani, S. S. (2022). Isolasi dan Identifikasi Bakteri Asam Laktat dari Susu Kambing Sebagai Bakteri Antagonis Listeria monocytogenes dan Escherichia coli Penyebab Foodborne Disease. Jurnal Teknologi Pangan, 6(2), 24–31. https://doi.org/10.14710/jtp.2022.29488
DOI: https://doi.org/10.62086/mjpkm.v3i1.622
DOI (PDF): https://doi.org/10.62086/mjpkm.v3i1.622.g146
DOI (PDF): https://doi.org/10.62086/mjpkm.v3i2.622.g149
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Muhammad Zakin Nada Raya

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

All works are licensed under CC BY-SA
Penerbit: Yayasan Al-Ahliyah Al-Islamiyah Aek Badak