EDUKASI PANGAN FERMENTASI DAN PELATIHAN PEMBUATAN TEH KOMBUCHA BAGI IBU-IBU RUMAH TANGGA DI KECAMATAN KOTA BARU KOTA JAMBI
Abstract
Kegiatan pengabdian kepada masyarakat ini dilatarbelakangi oleh perlunya penguatan pemahaman masyarakat mengenai pangan fermentasi dan keterampilan pengolahan pangan yang aman di tingkat rumah tangga. Kegiatan bertujuan memberikan edukasi mengenai prinsip dasar fermentasi sekaligus melatih ibu-ibu rumah tangga di Kecamatan Kota Baru, Kota Jambi, dalam membuat teh kombucha secara mandiri dengan memperhatikan higiene dan keamanan pangan. Pelaksanaan kegiatan menggunakan pendekatan partisipatif melalui penyampaian materi, demonstrasi, praktik langsung, diskusi, dan pengamatan proses fermentasi. Peserta diperkenalkan pada bahan dan peralatan, fungsi Symbiotic Culture of Bacteria and Yeast (SCOBY), tahapan penyeduhan teh, pelarutan gula, pendinginan, penambahan SCOBY dan cairan starter, serta penyiapan wadah fermentasi. Hasil kegiatan secara deskriptif menunjukkan keterlibatan aktif peserta pada setiap tahapan praktik dan terbentuknya pemahaman yang lebih aplikatif mengenai hubungan antara prosedur pembuatan, kebersihan, kondisi fermentasi, dan keamanan produk. Pelatihan juga memberikan pengalaman praktis yang dapat diterapkan kembali di rumah serta membuka peluang diversifikasi olahan pangan berbasis fermentasi. Keberlanjutan program perlu diarahkan pada pendampingan standardisasi proses, pengendalian mutu dan keamanan pangan, pengembangan variasi produk, serta pengemasan apabila kombucha dikembangkan menjadi produk bernilai tambah.
Kata kunci: pangan fermentasi; kombucha; keamanan pangan; pemberdayaan masyarakat; keterampilan rumah tangga.
Abstract
This community engagement program was initiated to strengthen community understanding of fermented foods and safe household food-processing practices. The program aimed to provide basic fermentation education and practical training for women in Kota Baru District, Jambi City, to produce kombucha tea independently while applying hygiene and food-safety principles. A participatory approach was used through educational sessions, demonstrations, hands-on practice, discussion, and observation of the fermentation process. Participants were introduced to the materials and equipment, the role of the Symbiotic Culture of Bacteria and Yeast (SCOBY), tea brewing, sugar dissolution, cooling, addition of SCOBY and starter liquid, and preparation of fermentation containers. Descriptive findings showed active participant involvement throughout the practical stages and a more applicable understanding of the relationship between production procedures, hygiene, fermentation conditions, and product safety. The training also provided practical experience that could be reapplied at home and created opportunities for household-level diversification of fermented food products. Future activities should focus on process standardization, quality and food-safety control, product variation, and packaging if kombucha is further developed as a value-added product.
Keywords: Fermented Food; Kombucha; Food Safety; Community Empowerment; Household Skills
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