SOSIALISASI PEMANFAATAN BUAH NANAS SEBAGAI PROBIOTIK BAGI ANAK REMAJA DISEKOLAH SMA BATUBARA
DOI:
https://doi.org/10.52622/mejuajuajabdimas.v5i2.302Keywords:
Utilization of Pineapple, Probiotics, Teenagers, Batubara High SchoolAbstract
Pineapples (Ananas comosus) contain fiber, water, natural carbohydrates, minerals, vitamins, and the enzyme bromelain. This community service activity aimed to educate 50 students of Batubara High School (SMA Batubara) about the use of pineapple as a natural probiotic source. The program aimed to increase their knowledge and raise awareness about reducing their consumption of unhealthy foods and fast food, thus promoting a healthy digestive system. This program utilized participatory and educational methods. Prior to the presentation, the Tjut Nyak Dhien University community service team evaluated the program using pretests and posttests. The purpose of the pretest was to measure the extent of knowledge of grade X and XI students regarding the use of pineapple as a probiotic. Then, after the presenter delivered the material using power point and infocus media, he conducted a demonstration and showed probiotics that could be used immediately. The community service team conducted a posttest to see the extent of the increase in participants' understanding from the socialization provided. The results of this socialization activity showed a significant increase in (1) the assessment category of attitudes and awareness of digestive health where the pretest value had an average value of 35% and the posttest was 90%; (2) the assessment category of the content and benefits of pineapple increased by 80% with a pretest value of 30% (3) the probiotic assessment category also increased by 85% with a pretest value of 25% (4) the probiotic assessment category from pineapple increased by 87% with a pretest value of 30%. This outreach program is expected to not only increase students' understanding of probiotics but also foster sustainable healthy lifestyle habits among adolescents, as the fermentation process promotes healthy digestion, especially for those who frequently consume unhealthy foods.
References
M. D. Andrestian, Z. Dewi, dan Sajiman, “Kandungan asam laktat, mutu organoleptik, dan kelayakan finansial minuman probiotik nanas dengan pemberian jenis inokulum yang berbeda,” J. Skala Kesehat., vol. 5, no. 2, hal. 1–8, 2014.
Zahidatunnisa et al., “Sosialisasi Minuman Tepache: Fermentasi Kulit Nanas Untuk Gaya Hidup Sehat Dan Berkelanjutan Masyarakat Batara Indah, Tasikmalaya,” J. Abdimas Bina Bangsa, vol. 5, no. 2, hal. 2024, 2024.
C. R. Riani, L. Nuraida, dan A. Meryandini, “Isolasi BAL dari Sari Buah Nanas,” 2021.
E. Y. Amalia, A. Maulana, F. I. Astuti, dan N. S. Anindita, “Tepache minuman probiotik dari kulit nanas,” Pros. Semin. Nas. Penelit. dan Pengabdi. Kpd. Masy., vol. 2, no. September, hal. 524–529, 2024.
O. Sinica, “? ? 1, 2 ??? 2,” Tjyybjb.Ac.Cn, vol. 18, no. 2, hal. 33–37, 2016, [Daring]. Tersedia pada: http://www.tjyybjb.ac.cn/CN/article/downloadArticleFile.do?attachType=PDF&id=9987
T. Praktikum dan B. Sel, “ISSN 2541-2922 (Online) ISSN 2527-8436 (Print),” vol. 5, no. 2, hal. 136–148, 2020.
R. E. Rossy Evy, Probiotik dan Prebiotik. 2019. [Daring]. Tersedia pada: http://repo.unand.ac.id/48343/1/Buku 3 Probiotik _ Prebiotik dari Kedelai 2019.pdf
M. R. Swain, M. Anandharaj, R. C. Ray, dan R. Parveen Rani, “Fermented Fruits and Vegetables of Asia: A Potential Source of Probiotics,” Biotechnol. Res. Int., vol. 2014, hal. 1–19, 2014, doi: 10.1155/2014/250424.
A. Fidyasari, STP., MP, F. E. Lestari, dan W. Maslukah, “Pengaruh Waktu Fermentasi Nanas (Ananas comosus L) Terhadap Mutu Fisik Es Krim Sinbiotik Tempe,” Amerta Nutr., vol. 6, no. 1SP, hal. 165–170, 2022, doi: 10.20473/amnt.v6i1sp.2022.165-170.
A. C. L. Merr, “Uji Aktivitas Antibakteri Nanoemulsi Ekstrak Kulit Nanas,” Joinly Publ. by IAGIKMI Univ. Airlangga, vol. 2, no. 1, hal. 165–170, 2024.
R. M. Kunda, R. R. Lokollo, P. Utami, H. Jesajas, dan M. Moniharapon, “Pelatihan pembuatan minuman probiotik fermentasi dari limbah kulit nanas (Ananas comosus L.) di Desa Seruawan,” INDRA J. Pengabdi. Kpd. Masy., vol. 5, no. 2, hal. 60–65, 2024, doi: 10.29303/indra.v5i2.376.
R. Najini et al., “Minuman Probiotik Tepache Dari Fermentasi Kulit Buah Nanas (Ananas comosus L.) Menggunakan Variasi Jenis dan Konsentrasi Gula,” J. Pharm. Tanjungpura, vol. 1, no. 2, hal. 74–79, 2024.
C. Pratiwi, I. A. Saufani, dan L. R. Nurfaziah, “Identifikasi Profil Sensori Ideal Minuman Fermentasi Kulit Buah Nanas (Ananas comosus L.),” Amerta Nutr., vol. 8, no. 3SP, hal. 344–352, 2024, doi: 10.20473/amnt.v8i3sp.2024.344-352.
M. R. Mappa, M. R. Kuna, dan H. Akbar, “Pemanfaatan Buah Nanas (Ananas comosus L.) Sebagai Antioksidan Untuk Meningkatkan Imunitas Tubuh di Era Pandemi Covid 19,” Community Engagem. Emerg. J., vol. 2, no. 3, hal. 63–67, 2021, doi: 10.37385/ceej.v2i3.294.
D. S. Hanafiah dan E. H. Kardhinata, “Pajna Paramitha Elaeis Amda, 2),” J. Ilm. Rhizobia, vol. 2, no. 2, hal. 134–145, 2020.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Supran Hidayat Sihotang, Fanny Rizki Sembiring, Yessi Febriani, Dkk
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Mejuajua: Jurnal Pengabdian pada Masyarakat provides open access to anyone so that the information and findings in these articles are useful for everyone. This journal's article content can be accessed and downloaded for free, free of charge, following the creative commons license used.
Mejuajua: Jurnal Pengabdian pada Masyarakat is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
