{"id":3204,"date":"2025-06-19T09:13:06","date_gmt":"2025-06-19T02:13:06","guid":{"rendered":"https:\/\/polisma.ac.id\/v\/?p=3204"},"modified":"2025-06-19T09:13:07","modified_gmt":"2025-06-19T02:13:07","slug":"pengabdian-masyarakat-polisma-dan-fakultas-pertanian-unisma-kenalkan-teh-kombucha-sebagai-minuman-proboitik-keluarga-di-losari","status":"publish","type":"post","link":"https:\/\/polisma.ac.id\/v\/pengabdian-masyarakat-polisma-dan-fakultas-pertanian-unisma-kenalkan-teh-kombucha-sebagai-minuman-proboitik-keluarga-di-losari\/","title":{"rendered":"PENGABDIAN MASYARAKAT POLISMA DAN FAKULTAS PERTANIAN UNISMA KENALKAN TEH KOMBUCHA SEBAGAI MINUMAN PROBOITIK KELUARGA DI LOSARI"},"content":{"rendered":"\n

Singosari, Malang \u2013 Sebanyak lebih dari 30 warga Kelurahan Losari RT 05 RW 04, Kecamatan Singosari, Kabupaten Malang, antusias mengikuti kegiatan pengabdian kepada masyarakat yang bertajuk \u201cPembuatan Minuman Probiotik SCOBY (Teh Kombucha) untuk Kesehatan Keluarga\u201d, yang diselenggarakan pada hari Minggu, 15 Juni 2025.<\/p>\n\n\n\n

Acara ini adalah kolaborasi antara tim akademisi dari Politeknik Unisma Malang (POLISMA) dan Fakultas Pertanian Unisma yang terdiri dari Prof. Dr. Ir. H. Agus Sugianto, ST.,MP., Prof. Dr. Ir. Anis Sholihah, MP. dan Bapak Agung Sulistyo, S.Kom, M.Kom., yang memiliki kepedulian terhadap peningkatan kualitas kesehatan masyarakat melalui pendekatan berbasis pemberdayaan dan edukasi pangan fungsional.<\/p>\n\n\n\n

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Dalam kegiatan ini, warga dibekali pengetahuan mengenai manfaat minuman the kombucha yang dihasilkan dari fermentasi teh dan gula oleh kultur bakteri dan ragi yang disebut SCOBY (Symbiotic Culture of Bacteria and Yeast). Kombucha dikenal sebagai minuman probiotik yang dapat membantu meningkatkan sistem pencernaan, daya tahan tubuh, serta menjaga keseimbangan mikroba baik di dalam tubuh.<\/p>\n\n\n\n

Kegiatan ini mendapat respon positif dari warga Losari dan rencana kedepan akan dilaksanakan kegiatan yang berkelanjutan melalui kelompok-kelompok kecil warga dan akan didampingi langsung oleh tim pelaksana untuk mengembangkan produk kombucha sebagai minuman sehat khas Kelurahan Losari.<\/p>\n\n\n\n

Tidak hanya mendapatkan materi teori, para peserta juga langsung mempraktikkan cara membuat kombucha secara mandiri, mulai dari sterilisasi alat, pembuatan larutan teh manis, hingga perawatan fermentasi selama 1-4 minggu. Warga juga diajarkan cara merawat kultur SCOBY agar dapat digunakan berulang kali di rumah.<\/p>\n\n\n\n

\u201cProgram ini sangat bermanfaat, karena kami bisa belajar langsung cara membuat minuman sehat dengan bahan yang mudah didapat dan bisa dibuat sendiri di rumah,\u201d ujar Ibu Elok, salah satu peserta pelatihan.<\/p>\n\n\n\n

Prof. Agus dalam sambutannya menyampaikan bahwa kegiatan ini diharapkan tidak hanya berhenti pada pelatihan, tetapi juga menjadi awal tumbuhnya kesadaran masyarakat untuk menjaga kesehatan melalui konsumsi pangan probiotik alami.<\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

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