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.

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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