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

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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.

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Published

2023-02-24

Issue

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

Section

Articles

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