Pelatihan Pembuatan Teh Kombucha Kepada Anggota PKK Desa Malangsuko, Kecamatan Tumpang

Muhammad Zakin Nada Raya

Abstract


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


kombucha, bacteria, fermentation.

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References


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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

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