PEMANFAATAN LIMBAH NANAS SEBAGAI MINUMAN KAYA PROBIOTIK UNTUK MENDUKUNG KESEHATAN KELUARGA

Wardatutthoyyibah Wardatutthoyyibah; Destiana Destiana; Herlina Darwati; Wahdina Wahdina; Slamet Rifanjani; Endi Ramadhani; Septi Damiska

doi:10.31764/jmm.v10i1.36589

PEMANFAATAN LIMBAH NANAS SEBAGAI MINUMAN KAYA PROBIOTIK UNTUK MENDUKUNG KESEHATAN KELUARGA

Wardatutthoyyibah Wardatutthoyyibah, Destiana Destiana, Herlina Darwati, Wahdina Wahdina, Slamet Rifanjani, Endi Ramadhani, Septi Damiska

Abstract

Abstrak: Limbah kulit nanas di Kalimantan Barat selama ini belum dimanfaatkan secara optimal dan berpotensi mencemari lingkungan. Pengabdian ini bertujuan untuk memberdayakan masyarakat melalui sosialisasi dan pelatihan pengolahan limbah kulit nanas menjadi "Tepache" yakni minuman probiotik kaya manfaat kesehatan. Metode pelaksanaan meliputi sosialisasi dan pelatihan praktik pembuatan Tepache yang diikuti 30 orang peserta dari kelompok PKK, pemuda desa, dan perwakilan guru madrasah. Hasil pelaksanaan kegiatan dan evaluasi menunjukkan terjadinya peningkatan pengetahuan masyarakat pada semua indikator seperti keinginan memanfaatkan kulit nanas dari 23% menjadi 97%, peningkatan pengetahun tentang minuman probiotik dari 0% menjadi 100%, pemahaman potensi kulit nanas sebagai minuman (23% menjadi 97%), pengetahuan manfaat bakteri baik bagi pencernaan (3% menjadi 97%), serta pemahaman manfaat minuman bagi kesehatan keluarga (50% menjadi 100%).

Abstract: Pineapple peel waste in West Kalimantan, has not been optimally utilized and has the potential to cause environmental pollution. This community service program aims to empower the community through socialization and training on processing pineapple peel waste into "Tepache", a probiotic-rich beverage with health benefits. The implementation methods included socialization and practical training on Tepache production, attended by 30 participants from PKK groups, village youth, and representatives of madrasah teachers. The results of the activities and evaluations indicated a significant increase in community knowledge across all indicators, including the willingness to utilize pineapple peels (from 23% to 97%), knowledge of probiotic beverages (from 0% to 100%), understanding of the potential of pineapple peels as a functional beverage (from 23% to 97%), knowledge of the benefits of beneficial bacteria for digestion (from 3% to 97%), and understanding of the benefits of probiotic beverages for family health (from 50% to 100%).

Keywords

Pineapple Peel Waste; Probiotic Drink; Tepache; Community Empowerment.

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DOI: https://doi.org/10.31764/jmm.v10i1.36589