Pelatihan pembuatan kombucha-ekstrak bunga telang untuk masyarakat di Desa Pagedangan, Tangerang, Banten

Authors

  • Daru Seto Bagus Anugrah Universitas Katolik Indonesia Atma Jaya, Indonesia
  • Listya Utami Karmawan Universitas Katolik Indonesia Atma Jaya, Indonesia
  • Renna Eliana Warjoto Universitas Katolik Indonesia Atma Jaya, Indonesia
  • Widya Agustinah Universitas Katolik Indonesia Atma Jaya, Indonesia
  • William Frans Universitas Katolik Indonesia Atma Jaya, Indonesia
  • Jovita Aurelia Universitas Katolik Indonesia Atma Jaya, Indonesia
  • Maria Marcella Universitas Katolik Indonesia Atma Jaya, Indonesia
  • Christian Oetomo Universitas Katolik Indonesia Atma Jaya, Indonesia
  • Jesslyn Regina Alviana Universitas Katolik Indonesia Atma Jaya, Indonesia
  • Sentia Sentia Universitas Katolik Indonesia Atma Jaya, Indonesia
  • Theresia Ferenda Universitas Katolik Indonesia Atma Jaya, Indonesia

DOI:

https://doi.org/10.30738/ad.v5i2.12822

Keywords:

Kombucha, SCOBY, Community, Butterfly tea, Masyarakat, Bunga Telang

Abstract

Kombucha is a health drink made from fermented tea with Symbiotic Culture of Bacteria and Yeast (SCOBY), which can help consumers to maintain their immune systems. Due to the health benefits of Kombucha products, the Faculty of Biotechnology, Atma Jaya Catholic University of Indonesia, and the National Research and Innovation Agency (BRIN) conducted community service activities by training in making kombucha combined with butterfly tea extract. The purpose of this activity is to train the manufacture of kombucha food product-butterfly tea extract and explain the business potential of the kombucha product-butterfly tea extract to the residents of Pagedangan Village. To measure the increase in residents' knowledge, the service team conducted pre-test and post-test sessions using the quizizz application on each resident's cellphone. The results of the kombucha training in the village of Padegangan have had a positive and influential impact on increasing the knowledge of the residents who were tested using the Wilcoxon Rank Test analysis of the results of the pre-test and post-test. The material delivered to the four speakers showed positive results, which were judged by the results of filling out the event feedback link via platform forms. Overall, the training held was considered to have run smoothly.

 

Abstrak: Kombucha merupakan minuman kesehatan hasil fermentasi teh dengan Symbiotic Culture of Bacteria and Yeast (SCOBY) yang dapat membantu konsumennya untuk menjaga sistem imun. Dikarenakan manfaat kesehatan dari produk Kombucha, Fakultas Teknobiologi, Universitas Katolik Indonesia Atma Jaya dan Badan Riset dan Inovasi Nasional (BRIN) melakukan kegiatan pengabdian masyarakat dengan pelatihan pembuatan kombucha yang dipadukan dengan ekstrak bunga telang. Tujuan kegiatan ini adalah untuk melatih pembuatan produk pangan kombucha-ekstrak bunga telang dan memaparkan potensi usaha dari produk kombucha-ekstrak bunga telang kepada warga Desa Pagedangan. Untuk mengukur peningkatan pengetahuan warga, tim pengabdi melakukan sesi pre-test dan post-test menggunakan aplikasi quizizz pada handphone masing-masing warga. Hasil pelatihan kombucha di desa Padegangan sudah berdampak positif dan berpengaruh pada peningkatan pengetahuan warga yang diuji dengan menggunakan analisis Wilcoxon Rank Test terhadap hasil pre-test dan post-test. Penyampaian materi yang dilakukan pada keempat pembicara menunjukkan hasil yang positif yang dinilai dengan hasil pengisian link feedback acara melalui platform forms. Secara keseluruhan pelatihan yang diadakan sudah dinilai berjalan dengan lancar.

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Published

2022-11-12

How to Cite

Anugrah, D. S. B., Karmawan, L. U., Warjoto, R. E., Agustinah, W., Frans, W., Aurelia, J., Marcella, M., Oetomo, C., Alviana, J. R., Sentia, S., & Ferenda, T. (2022). Pelatihan pembuatan kombucha-ekstrak bunga telang untuk masyarakat di Desa Pagedangan, Tangerang, Banten. Abdimas Dewantara, 5(2), 106–123. https://doi.org/10.30738/ad.v5i2.12822

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