PENGENALAN PRODUK FERMENTASI DAN PELATIHAN PEMBUATAN YOGHURT DI SMKS SHOFA MARWAH JEMBER
نویسندگان
چکیده
Di masa pandemi COVID-19, kestabilan kesehatan harus diperhatikan. Bahan makanan yang dikonsumsi mempengaruhi organ pencernaan, seperti lambung dan usus. Penyakit maag adalah penyakit mengganggu pencernaan sering ditemui baik dikalangan remaja maupun dewasa. Susu merupakan produk pangan untuk kebutuhan asupan gizi tetapi susu mengandung asam folat menyebabkan lambung. Dengan bioteknologi konvensional, dapat difermentasikan dengan bakteri sehingga menghasilkan yoghurt, memiliki banyak manfaat. Yoghurt menjaga keasaman sekaligus menekan pertumbuhan patogen di Kandungan protein yoghurt lebih tinggi daripada susu. dibuat penambahan starter seperti, yaitu yakult biokul pada lalu diinkubasi. Peralatan digunakan sederhana berbagai manfaat dimiliki membuat pengusul mengadakan suatu kegiatan dalamnya peserta dikenalkan tentang konsep, fermentasi pangan, salah satunya yoghurt. Setelah itu, dilanjutkan praktik Kegiatan diselenggarakan diikuti oleh siswa SMKS Shofa Marwah Jember selama dua hari. berjalan lancar mendapat respon positif dari pihak Jember.
منابع مشابه
Yang Dan
Yang Dan Howard Hughes Medical Institute and the University of California, Berkeley Yang Dan is a Paul Licht Distinguished Professor in Biology and an Investigator of the Howard Hughes Medical Institute at the University of California, Berkeley. She grew up in Beijing and studied physics as an undergraduate student at Peking University. She conducted her PhD research in the lab of Mu-ming Poo a...
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ژورنال
عنوان ژورنال: J-ABDI Jurnal Pengabdian kepada Masyarakat
سال: 2022
ISSN: ['2798-2912', '2797-9210']
DOI: https://doi.org/10.53625/jabdi.v2i2.2460