Pengetahuan Peserta Workshop Fermentasi Minuman Probiotik Alami Di SMPN 19 Depok

Desy Muliana Wenas; Erwi Putri  Setyaningsih; Saiful Bahri; Putri Intan Fauziyah; Gusti Zakia  Amania; Lamria Uli Lumban  Raja; Nawal  Salsabila; Alya Putri  Azahra; Kyla Khansa; Umi Khoerunnisa

doi:10.62588/ahjpm.2026.v4i3.314

Authors

Desy Muliana Wenas 1

Departemen Biologi Farmasi, Prodi S1 Farmasi, Fakultas Farmasi, Institut Sains dan Teknologi Nasional, Jakarta
Erwi Putri Setyaningsih 2

Departemen Kimia Farmasi, Prodi S1 Farmasi, Fakultas Farmasi, Institut Sains dan Teknologi Nasional, Jakarta
Saiful Bahri 3

Departemen Mikrobiologi, Prodi S1 Farmasi, Fakultas Farmasi, Institut Sains dan Teknologi Nasional, Jakarta
Putri Intan Fauziyah 4

Prodi S1 Farmasi, Fakultas Farmasi, Institut Sains dan Teknologi Nasional, Jakarta
Gusti Zakia Amania 5

Prodi S1 Farmasi, Fakultas Farmasi, Institut Sains dan Teknologi Nasional, Jakarta
Lamria Uli Lumban Raja 6

Prodi S1 Farmasi, Fakultas Farmasi, Institut Sains dan Teknologi Nasional, Jakarta
Nawal Salsabila 7

Prodi S1 Farmasi, Fakultas Farmasi, Institut Sains dan Teknologi Nasional, Jakarta
Alya Putri Azahra 8

Prodi S1 Farmasi, Fakultas Farmasi, Institut Sains dan Teknologi Nasional, Jakarta
Kyla Khansa 9

Prodi S1 Farmasi, Fakultas Farmasi, Institut Sains dan Teknologi Nasional, Jakarta
Umi Khoerunnisa 10

Prodi S1 Farmasi, Fakultas Farmasi, Institut Sains dan Teknologi Nasional, Jakarta

Abstract

Pengenalan minuman fermentasi dapat menjadi cara memperkenalkan mikrobiologi, proses metabolisme mikroorganisme, dan keamanan pangan kepada siswa. Kegiatan pengabdian kepada masyarakat ini diselenggarakan di SMPN 19 Depok. Peserta kegiatan ini adalah siswa-siswi kelas 7, 8 dan 9 yang tergabung dalam KIR (Kelompok Ilmiah Remaja) IPA. Tujuan kegiatan ini adalah meningkatkan pengetahuan siswa mengenai konsep dasar fermentasi dan probiotik melalui Workshop Pembuatan Kombucha dan Natural Soda Berbasis Ginger Bug. Kegiatan dilaksanakan bagi siswa SMP Negeri 19 Depok menggunakan metode penyampaian materi, demonstrasi, dan praktik langsung. Evaluasi pengetahuan dilakukan melalui pre-test dan post-test yang mencakup empat kategori, yaitu konsep dasar fermentasi dan probiotik, bahan dan kultur fermentasi, proses dan prinsip fermentasi, serta higiene dan keamanan produk. Data dianalisis secara deskriptif berdasarkan persentase jawaban benar pada setiap kategori. Jumlah respons yang dianalisis terdiri atas 31 respons pre-test dan 28 respons post-test. Peningkatan tertinggi sebesar 16,5 poin persentase ditemukan pada kategori proses dan prinsip fermentasi. Hasil tersebut menunjukkan bahwa integrasi penyampaian materi, demonstrasi, dan praktik pembuatan produk fermentasi berpotensi memperkuat pemahaman siswa, khususnya mengenai fungsi starter, metabolisme gula, pembentukan karbon dioksida, dan faktor yang memengaruhi fermentasi. Kegiatan ini dapat digunakan sebagai model pembelajaran sains terapan untuk meningkatkan literasi fermentasi dan kesadaran keamanan pangan siswa. Namun, karena data pre-test dan post-test tidak dapat dipasangkan secara individual, hasil penelitian diinterpretasikan sebagai perubahan rata-rata kelompok.

Keywords:

fermentasi, kombucha, natural soda, literasi sains, pengabdian kepada masyarakat

DOI:

https://doi.org/10.62588/ahjpm.2026.v4i3.314

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