Pengenalan Produk Bioteknologi Yoghurt sebagai Minuman Probiotik Bagi Siswa Sekolah Menengah Atas di Sidoarjo
Keywords:
Bakteri asam laktat, fermentasi, probiotik, yoghurt, kesehatan
Bakteri asam laktat, fermentasi, probiotik, yoghurt, kesehatan
Abstract
Bakteri asam laktat (BAL) adalah bakteri yang digunakan dalam produk fermentasi. Keberadaan BAL bermanfaat bagi kesehatan. Tujuan pengabdian ini adalah untuk meningkatkan pengetahuan siswa-siswi sekolah menengah atas di Sidoarjo terkait produk bioteknologi yoghurt. Bentuk kegiatan pengabdian adalah sosialiasi melalui edukasi cara pembuatan yoghurt, bakteri yang digunakan dalam pembuatan yoghurt dan manfaat mengkonsumsi yoghurt untuk kesehatan. Hasil pengabdian yaitu, beberapa siswa-siswi yang belum mengkonsumsi yoghurt, telah mencoba sampel yoghurt. Siswa-siswi mengetahui cara pembuatan yoghurt secara sederhana, mengetahui bakteri untuk pembuatan yoghurt serta manfaat yoghurt untuk kesehatan terutama kesehatan saluran pencernaan. Melalui edukasi ini, diharapkan siswa-siswi bisa membuat yoghurt secara mandiri di rumah dan mulai mengkonsumsi yoghurt untuk kesehatan.
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References
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Chen, C. et al. 2017. ‘Role of lactic acid bacteria on the yogurt flavour: A review’, International Journal of Food Properties, 20(1), pp. S316–S330. Available at: https://doi.org/10.1080/10942912.2017.1295988.
Chusnah, M. et al. 2020. ‘Edukasi dan Pelatihan Pembuatan Yoghurt Buah sebagai Peluang Usaha Berbasis Komoditi Lokal kepada Warga Desa Banjarsari, Jombang’, Pertanian: Jurnal Pengabdian Masyarakat, 3(3), pp. 1–2.
Dufrene, A. et al.. 2021. ‘Survival of <i>Lactobacillus acidophilus </i>in Fruit-Flavored Greek Yogurt Acid Whey’, Food and Nutrition Sciences, 12(07), pp. 681–692. Available at: https://doi.org/10.4236/fns.2021.127051.
Flynn, J. et al. (2020) ‘Tuning the strength and swelling of an injectable polysaccharide hydrogel and the subsequent release of a broad spectrum bacteriocin, nisin A’, Journal of Materials Chemistry B, 8(18), pp. 4029–4038. Available at: https://doi.org/10.1039/d0tb00169d.
Gaffar, A. and Suryani, E.M. 2023. ‘Pemanfaatan Bakteri Asam Laktat (BAL) Penghasil Bakteriosin Pada Produk Susu’, Jurnal Tampiasih, 1(2), pp. 7–14.
García-Díez, J. and Saraiva, C. 2021. ‘Use of starter cultures in foods from animal origin to improve their safety’, International Journal of Environmental Research and Public Health, 18(5), pp. 1–25. Available at: https://doi.org/10.3390/ijerph18052544.
Keresztény, T. et al. 2023. ‘Isolation and Characterization of Lactic Acid Bacteria With Probiotic Attributes From Different Parts of the Gastrointestinal Tract of Free-living Wild Boars in Hungary’, Probiotics and Antimicrobial Proteins [Preprint]. Available at: https://doi.org/10.1007/s12602-023-10113-2.
Kiliç, E.E., Halil Kiliç, İ. and Koç, B. 2022. ‘Yoghurt Production Potential of Lactic Acid Bacteria Isolated from Leguminous Seeds and Effects of Encapsulated Lactic Acid Bacteria on Bacterial Viability and Physicochemical and Sensory Properties of Yoghurt’, Journal of Chemistry, 2022. Available at: https://doi.org/10.1155/2022/2683126.
Laranjo, M., Potes, M.E. and Elias, M. 2019. ‘Role of starter cultures on the safety of fermented meat products’, Frontiers in Microbiology, 10(APR), pp. 1–11. Available at: https://doi.org/10.3389/fmicb.2019.00853.
Liu, C. et al. 2022. ‘The potential of Streptococcus thermophiles (TCI633) in the anti-aging’, Journal of Cosmetic Dermatology, 21(6), pp. 2635–2647. Available at: https://doi.org/10.1111/jocd.14445.
Mazahreh, A.S.. and Ershidat, O.T.M.. 2009. ‘The Benefits of LAB in Yogurt on the Gastrointestinal Function and Health.pdf’, Pakistan Journal of Nutrition, pp. 1404–1410.
Nasution, S.A. et al. 2023. ‘Bacteriocin-producing Pediococcus acidilactici BAMA 15 isolated from “naniura” traditional foods in North Sumatra, Indonesia’, Biodiversitas, 24(5), pp. 2830–2835. Available at: https://doi.org/10.13057/biodiv/d240536.
Qadi, W.S.M. et al. 2023. ‘Characterization of Physicochemical, Biological, and Chemical Changes Associated with Coconut Milk Fermentation and Correlation Revealed by 1H NMR-Based Metabolomics’, Foods, 12(10), pp. 1–24. Available at: https://doi.org/10.3390/foods12101971.
Safitri, Y.D. et al. 2023. ‘Pelatihan Pembuatan Yoghurt sebagai Upaya Peningkatan Kesehatan Pencernaan Warga Desa Jabalsari Tulungagung’, 5(3), pp. 1187–1192.
Sakul, S. et al. 2020. ‘The Effect of Different Starter Cultures on the Fermentation of Yogurt Added with Aqueous Extract of White Oyster Mushroom (Pleurotus ostreatus)’, Jurnal Ilmu dan Teknologi Hasil Ternak, 15(1), pp. 46–51. Available at:https://doi.org/10.21776/ub.jitek.2020.015.01.6.
Sejak, A. et al. 2023. ‘Jurnal Pengabdian Masyarakat’, 1(1), pp. 58–69.
Soccol, C.R. et al. 2010. ‘The potential of probiotics: A review’, Food Technology and Biotechnology, 48(4), pp. 413–434.
Suryani, E.M., Jatmiko, Y.D. and Mustafa, I. 2023. ‘Detection of Plantaricin-Encoding Gene and Its Partial Purification in Lactobacillus plantarum BP102’, 8(November), pp. 233–247. Available at: https://doi.org/10.15575/biodjati.v8i2.27851.
Temesgen, M. 2017. ‘Yoghurt Synersis and gelation Effect of Application of Stabilizers on Gelation and Synersis in Yoghurt’, Research gate, 37(January 2015), pp. 90–103.
Vinayamohan, P.G. et al. 2023. ‘Fermented Foods as a Potential Vehicle of Antimicrobial-Resistant Bacteria and Genes’, Fermentation, 9(7). Available at: https://doi.org/10.3390/fermentation9070688.
Zhao, Y. et al. 2023 ‘Assessment of autochthonous lactic acid bacteria as starter culture for improving traditional Chinese Dongbei Suancai fermentation’, Lwt, 178(1363), p. 114615. Available at: https://doi.org/10.1016/j.lwt.2023.114615.
Published
2024-01-31
How to Cite
PratiwiE., SuryaniE., BatatiN., PrasetyaI., TejamayaA. and FiramadhaniN. (2024) “Pengenalan Produk Bioteknologi Yoghurt sebagai Minuman Probiotik Bagi Siswa Sekolah Menengah Atas di Sidoarjo”, Jurnal Penelitian dan Pengabdian Kepada Masyarakat UNSIQ, 11(01), pp. 58-64. doi: https://doi.org/10.32699/ppkm.v11i01.6322.
Section
Pengabdian
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