Pelatihan Pembuatan Soyghurt Ekstrak Bunga Telang dan Daun Pucuk Merah di Desa Serang Kabupaten Tasikmalaya
Abstract
Untuk mencegah terjadinya penyakit tidak menular yang disebabkan oleh radikal bebas dapat dilakukan dengan cara mengkonsumsi makanan yang tinggi antioksidan, salah satunya adalah soyghurt terutama yang diperkaya dengan ekstrak tumbuhan sekitar masyarakat yang juga berpotensi sebagai antioksidan seperti Clitoria ternatea dan Syzygium myrtifolium. Tujuan dari kegiatan pengabdian ini adalah untuk memberikan pengetahuan dan keterampilan masyarakat tentang pembuatan soyghurt yang diperkaya dengan ekstrak daun pucuk merah dan bunga telang. Kegiatan ini terdiri dari pelatihan pembuatan soyghurt diperkaya ekstrak bunga telang dan daun pucuk merah mulai dari penyiapan bahan hingga pengemasan dan pelabelan. Metode yang digunakan dalam kegiatan PKM ini adalah kombinasi antara ceramah, diskusi, dan praktik. Tingkat pemahaman peserta kegiatan terhadap materi penyuluhan dan pelatihan yang diberikan cukup optimal. Hal ini terlihat dari hasil pre-test dan post-test, dimana terjadi peningkatan pengetahuan sebesar 87% yang menunjukkan bahwa penyerapan dan pemahaman materi penyuluhan dari pelatihan kegiatan ini oleh peserta sudah sesuai dengan harapan.
To prevent the occurrence of non-communicable diseases caused by free radicals, it can be done by consuming foods high in antioxidants, one of which is soyghurt, especially those enriched with extracts from plants around the community which also have the potential as antioxidants such as Clitoria ternatea and Syzygium myrtifolium. The purpose of this service activity is to provide community knowledge and skills regarding the manufacture of soyghurt enriched with extracts of pucuk merah leaves and telang flowers. This activity consisted of training on making soyghurt enriched with extracts of telang flower and pucuk merah leaves from the preparation of materials to packaging and labeling. The method used in this PKM activity is a combination of lectures, discussions, and practice. The level of understanding of this activity participants on the counseling and training materials provided is quite optimal. This can be seen from the results of the pre-test and post-test, where there is an increase in knowledge of 87% which indicates that the absorption and understanding of this activity counseling and training materials by participants has been in accordance with expectations.
References
Ahmad, M. A., Lim, Y. H., Chan, Y.S., Hsu, C. Y., Wu, T. Y., & Sit, N. W. (2022). Chemical composition, antioxidant, antimicrobial and antiviral activities of the leaf extracts of Syzygium myrtifolium. Acta Pharm. 72, 1-12. Retrieved from https://sciendo.com/it/article/10.2478/acph-2022-0013.
Badan Penelitian dan Pengembangan Kesehatan. (2018). Hasil Utama Riskesdas 2018. Jakarta: Kemenkes RI.
Djaeni, M., Ariani, N., Hidayat, R., & Utari, F. (2017). Ekstraksi Antosianin dari Kelopak Bunga Rosella (Hibiscus sabdariffa L.) Berbantu Ultrasonik: Tinjauan Aktivitas Antioksidan. Jurnal Aplikasi Teknologi Pangan, 6(3), 148-151. Retrieved from http://www.jatp.ift.or.id/index.php/jatp/article/view/236.
Douglas, C.C., Johnson, S.A., & Arjmandi, B.H. (2013). Soy and its Isoflavones: The Truth Behind The Science in Breast Cancer. Anticancer Agents Med Chem, 13(8), 1178–1187. Retrieved from https://pubmed.ncbi.nlm.nih.gov/23919747/.
Fitriani, I., Kusharyati, D.F., & Hendrati, P.M. (2016). Pengaruh Lama Inkubasi Soyghurt Menggunakan Inokulan dengan Penambahan Bifidobacterium sp. terhadap Daya Hambat Bacillus cereus. Biosfera, 33(1), 5-12. Retrieved from https://journal.bio.unsoed.ac.id/index.php/biosfera/article/view/287.
Jeyaraj, E. J., Lim, Y. Y., & Choo, WS. (2021). Effect of Organic Solvents and Water Extraction on the Phytochemical Profile and Antioxidant Activity of Clitoria ternatea Flowers. ACS Food Sci. Technol. 1(9), 1567-1577. Retrieved from https://pubs.acs.org/doi/10.1021/acsfoodscitech.1c00168.
Kesh, S. B., Sarkar, D. & Manna, K. (2016). High-Fat Diet Induced Oxidative Stress and Its Impact on Metabolic Syndrome : A Review. Asian J Pharm Clin Res 9, 47–52. Retrieved from https://innovareacademics.in/journals/index.php/ajpcr/article/view/8915.
Labiba, N.M., Marjan AQ., & Nasrullah N. (2020). Pengembangan Soyghurt (Yoghurt Susu Kacang Kedelai) Sebagai Minuman Probiotik Tinggi Isoflavon. Amerta Nutrition, 4(3), 244–249. Retrieved from https://e-journal.unair.ac.id/AMNT/article/view/14830.
Lullung, A., Yumas, M., & Abriana, A. (2012). Mutu Soyghurt Ditinjau dari Jenis Gula dan Persentase Gelatin. Jurnal Hasil Penelitian Industri, 25(2), 76-84. Retrieved from https://garuda.kemdikbud.go.id/documents/detail/494251.
Malik, S.S., Saeed, A., Baig, M., Asif, N., Masood, N., & Yasmin, A. (2018). Anticarcinogenecity of Microbiota and Probiotics in Breast Cancer. Int J Food Prop, 21(1), 655–66. Retrieved from https://www.tandfonline.com/doi/full/10.1080/10942912.2018.1448994.
Nawangsih, E.N., Paryati, S.P.Y., Baklaes, Y.L., & Yuslianti, E.R. (2017). Effect of Munghurt Lactobacillus acidophilus from Green Beans to Blood Glucose Levels in Alloxan-induced Diabetic Rats. Research Journal of Medicinal Plants, 11(2), 41-47. Retrieved from https://scialert.net/abstract/?doi=rjmp.2017.41.47.
Nawangsih, E.N., Tugi, R.J.S., & Fasihah, I.S. (2022) Effect of Soyghurt Lactobacillus Acidohillus on Blood Glucose Levels in Alloxan-Induced Diabetic Rats. Paper presented at ISGH4: The 4th International Seminar on Global Health, Volume 2022, 46-56.
Nirmagustiana, D.E., & Wirawati, C.U. (2014). Potensi Susu Kedelai Asam (Soyghurt) Kaya Bioaktif Peptida Sebagai Antimikroba. Jurnal Penelitian Pertanian Terapan, 14(3), 158-166. Retrieved from https://jurnal.polinela.ac.id/jppt/article/view/155.
Ranadheera, C.S., Vidanarachichi, J.K., Rocha, R.S., Cruz, A.G., & Ajlouni, S. (2017). Probiotoc Delivery through Fermentation: Dairy vs. Non-Dairy Beverages. Fermentation, 3(4), 1-17. Retrieved from https://www.mdpi.com/2311-5637/3/4/67.
Rangel, A.H.N., Sales, D.C., Urbano, S.A., Galvao-Junior J.G.B., Andrade-Neto, J.C., & Macedo, C.S. (2016). Lactose intolerance and cow’s milk protein allergy. Food Science and Techlonolgy, 36(2), 179-187. Retrieved from https://www.scielo.br/j/cta/a/7H9sz75JvFs9gNYqysgZ68H/?lang=en.
Solihah, I., Shiyan, S., Mulyani, L.N., & Starlista, V. (2022). Pelatihan Pembuatan Minuman Kesehatan Berbahan Baku Hasil Pertanian Lokal di Desa Pulau Semambu. Jurnal Pengabdian Pada Masyarakat, 7(4), 1111-1118. Retrieved from https://jurnal.unmabanten.ac.id/index.php/jppm/article/view/160.
Vioretii, R., Khairani, A.F., Fauziah, P.N., & Hilmanto, D. (2018). An Evaluation of Soyghurt Potential on Tumor Necrosis Factor-α and Soluble Endoglin Levels in Preclampsia Maternal Serum-Induced Placental Trophoblast Cell In Vitro. International Food Research Journal, 25 (4), 1397-1402. Retrieved from http://www.ifrj.upm.edu.my/25%20(04)%202018/(10).pdf
Yarmaliza., & Zakiyuddin. (2019). Pencegahan Dini terhadap Penyakit Tidak Menular (PTM) Melalui Germas. Jurnal Pengabdian Masyarakat Multidisiplin, 3(2), 93-100. Retrieved from http://jurnal.univrab.ac.id/index.php/jpm/article/view/794.
