PEMANFAATAN LIMBAH KULIT BUAH NANAS (Ananas comosus (L) Merr.) SEBAGAI MINUMAN PENCERNAAN PROBIOTIK
Education Level of knowledge, pineapple peel, Probiotic, Wilcoxon test
Abstract
Conventional fruit processing for food and beverage production often ignores the potential benefits of fruit peels, resulting in the presence of useless waste. Pineapple peel (Ananas comosus L. Merr) is one of the most underutilized by-products, even though it contains valuable compounds such as bromelain, flavonoids, tannins, oxalates, and phytates that have antibacterial and probiotic properties. The purpose of this community service is to provide education to increase the knowledge of the Kualu Nenas Village community about the utilization of pineapple peel waste as a prebiotic drink. The method used is counseling with colored brochure media and a demonstration of making probiotic drinks. The results obtained from 50 respondents were 48 (96%) respondents with low knowledge level, 1 (2%) respondent with sufficient knowledge level, and 1 (2%) respondent with high knowledge level. The bivariate test was carried out using the Wilcoxon method, where the test obtained the results of the p value = 0.000, which can be concluded that there is a difference or there is an effect of giving brochures on public knowledge because the p value <0.005.
Downloads
References
Anggreini, R.A., Rahmadhini, N. & Diana, L. 2020. Minuman Probiotik dari Limbah Kulit Nanas sebagai Upaya Peningkatan Imunitas dalam Pencegahan Covid-19 di Kelompok PKK RT.06/RW.03 Rungkut Barata Surabaya. JATI EMAS (Jurnal Aplikasi Teknik dan Pengabdian Masyarakat), 4(2): 137–140.
Crawford, M. & Benedetto, A. Di 2015. New Products Management. New York: McGraw-Hill.
Dabesor, A.P., Asowata-Ayodele, A.M. & Umoiette, P. 2017. Phytochemical Compositions and Antimicrobial Activities of Ananas comosus Peel (M.) and Cocos nucifera Kernel (L.) on Selected Food Borne Pathogens. American Journal of Plant Biology, 2(2): 73–76.
Hasmi 2012. Metode Penelitian Epidemiologi. Jakarta: Trans Info Media.
Kailasapathy, K. & Chin, J. 2000. Survival and Therapeutic Potential of Probiotic Organisms with Reference to Lactobacillus acidophilus and Bifidobacterium spp. Immunology and cell biology, 78(1): 80–88.
Kalliomäki, M., Salminen, S., Arvilommi, H., Kero, P., Koskinen, P. & Isolauri, E. 2001. Probiotics in Primary Prevention of Atopic Disease: a Randomised Placebo-controlled Trial. The Lancet, 357(9262): 1076–1079.
Latif, H.A. 2014. Terapi Suplementasi Zink dan Probiotik pada Pasien Diare. Jurnal Agromed Unila, 2(4): 440–445.
Mohapatra, A., Rao, V.M. & Ranjan, M. 2013. Comparative Study of The Increase Production and Characteriation of Bromelain From the Peel, Pulp & Stem Pineapples (Anannus commas). International Journal of Advancements in Research & Technology, 2(8): 249–277.
Punbasayakul, N., Samart, K. & Sudmee, W. 2018. Antimicrobial Activity of Pineapple Peel Extract. Proceeding of Innovation of Functional Foods in Asia Conference.
Rebecca, B., Pandiangan, D. & Tangapo, A.M. 2020. The Combination Effect Analysis of Catharanthus roseus, Abelmoschus manihot and Dysphania ambrosioides on Rattus norvegicus Blood Triglyceride Content. International Journal of Science and Research (IJSR), 9(7): 1180–1184.
Shireen, A. & Aneesh, M. 2021. Knowledge and Consumption of Probiotics and Prebiotics in India: A Narrative Review. International Journal Of Community Medicine And Public Health, 8(10): 5119–5126.
Shori, A.B. 2016. Influence of Food Matrix on The Viability of Probiotic Bacteria: A Review Based on Dairy and Non-dairy Beverages. Food bioscience, 13: 1–8.
Sukriadi, E.H., Rustomo, W.T. & Astiana, R. 2022. Tepache Kulit Nanas sebagai Bahan Campuran Minuman. Jurnal Pariwisata Indonesia, 18(1): 28–37.
Ziemer, C.J. & Gibson, G.R. 1998. An Overview of Probiotics, Prebiotics and Synbiotics in The Functional Food Concept: Perspectives and Future Strategies. International Dairy Journal, 8(5–6): 473–479.
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
