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All Journal Tri Dharma Mandiri: Diseminasi dan Hilirisasi Riset Kepada Masyarakat (Jurnal Pengabdian Kepada Masyarakat)
Aylsa Aldrin Shakira
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Biochemistry, Genetics & Molecular Biology Education Health Professions Public Health Social Sciences

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Pembelajaran Pembuatan Yoghurt Bekatul Beras Putih, Merah, dan Hitam Sebagai Alternatif Diet Kondisi Diabetes Melitus pada Masyarakat Desa Kepuharjo Kabupaten Malang Ajeng Erika Prihastuti Haskito; Aylsa Aldrin Shakira; Wahyu Nuraini Fadhilah
TRI DHARMA MANDIRI: Dissemination and Downstreaming of Research to the Community (Journal of Community Engagement) Vol 5 No 1 (2025)
Publisher : SMONAGENES Research Center, Univeritas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jtridharma.2025.005.01.43

Abstract

Yogurt is a functional food with a complex nutritional composition that benefits overall health. The addition of white, red, and black rice bran to yogurt production can enhance its nutritional value, as rice bran contains high dietary fiber and bioactive components such as anthocyanins. A study revealed that yogurt enriched with white, red, and black rice bran effectively reduces blood glucose levels in individuals with diabetes mellitus through the mechanism of α-glucosidase enzyme inhibition by lactic acid bacteria and increased GLUT4 activity by anthocyanins. A community service project in Kepuharjo Village, Malang Regency, included education on the benefits of yogurt enriched with white, red, and black rice bran, along with hands-on learning of its production. The results of this initiative demonstrated a significant improvement in the community's understanding and ability to produce yogurt enriched with white, red, and black rice bran.
Co-Authors Ajeng Erika Prihastuti Haskito Wahyu Nuraini Fadhilah