Pelatihan membuat kimchi pada ekstrakurikuler IPA di SMP Darul Falah Cihampelas

Pelatihan membuat kimchi pada ekstrakurikuler IPA di SMP Darul Falah Cihampelas

Authors

  • Muhammad Faizal Fathurrohim Universitas Sali Al-Aitaam

DOI:

https://doi.org/10.22460/as.v6i1.16193

Keywords:

fermentasi, kesehatan, kimchi, siswa

Abstract

Masuknya budaya K-Pop ke Indonesia menjadikan salah satu makanan khas Korea Selatan yakni kimchi mulai dikenal dan diproduksi sebagai usaha baru. Produk fermentasi kimchi sangat baik untuk kesehatan karena melibatkan bakteri Lactobacillus sebagai penghasil asam laktat. Metode pelaksanaan pelatihan ini dilakukan dengan cara praktek langsung membuat kimchi selama 1 hari dan proses fermentasi selama 4 hari. Analisis data dilakukan dengan metode pretest dan posttest untuk menentukan ketertarikan siswa terhadap produk fermentasi kimchi. Hasil pelatihan menujukkan bahwa sebanyak 20 siswa sudah bisa melakukan proses pembuatan kimchi dan mengenalkan produk ini ke lingkungan sekolah.

Author Biography

Muhammad Faizal Fathurrohim, Universitas Sali Al-Aitaam

Departement Education of Biology

References

Azka, A. B. F., Santriadi, M. T., & Kholis, M. N. (2018). Pengaruh konsentrasi garam dan lama fermentasi terhadap sifat kimia dan organoleptik kimchi. Argoindustrial Technology Journal, 2(1). 91 – 97. doi.org/10.21111/atj.v2i1.2818.

Kang, H., and Lee, B. (2020). Fosterage of kimchi industry in Korea to reaffirm its sovereignty over kimchi. The FFTC Journal of Agricultural Policy. Vol. 1. pp. 52-59.

Nelintong, N., Isnaeni, & Nasution, N. E. (2015). Aktivitas antibakteri susu probiotik lactobacilli terhadap bakteri penyebab diare (escherichia coli, salmonella typhimurium, vibrio cholerae). Jurnal Farmasi dan Ilmu Kefarmasian Indonesia. Volume 2 (1): 25–30.

Park, K. Y. (1995). The nutritional evaluation, and antimutagenic and anticancer effects of kimchi. J Korean Food Sci Nutr. Vol. 24. 169–182

Yolanda, B., & Meitiniarti, V. I. (2017). Isolasi bakteri asam laktat dari kimchi dan kemampuannya menghasilkan senyawa anti bakteri. Scripta Biologica, 4 (3). 165-169. doi.ORG/10.20884/1.SB.2017.4.3.447.

Downloads

Published

2023-02-24

Issue

Vol. 6 No. 1 (2023): Februari 2023

Section

Articles

License

1. Proposed Policy for Journals That Offer Open Access

Authors who publish with this journal agree to the following terms:
  1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).

Â