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All Journal Jurnal Hasil-Hasil Pengabdian dan Pemberdayaan Masyarakat (JHP2M) Jurnal Hasil Inovasi Masyarakat (JHIM)
Oslan Jumadi
Jurusan Biologi, Universitas Negeri Makassar
Humanities Education Library & Information Science Social Sciences Other

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Pelatihan Pembuatan Minuman Tapache bagi Guru SMK YPPP Kabupaten Polewali Mandar Oslan Jumadi; Andi Asmawati Azis; Nani Kurnia; Sahribulan Sahribulan; Alimuddin Ali
Jurnal Hasil-Hasil Pengabdian dan Pemberdayaan Masyarakat Vol. 3 No. 2 (2024): Volume 03 Nomor 02 (Oktober 2024)
Publisher : Jurusan Matematika FMIPA UNM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35580/jhp2m.v3i2.5835

Abstract

Ananas cocomus L. (Merr), known as pineapple, is a tropical fruit quite popular throughout the archipelago, including in West Sulawesi. The use of pineapple is still limited to fresh fruit, pineapple jam, and pineapple juice produced on a household scale. One of the fermented pineapple products is a tepache drink from Mexico. Tepache is believed to contain nutrients that are useful for human health. Although there are several variations, tepache is usually made with pineapple skin, brown sugar and water; sometimes cinnamon and pepper are added. This mixture is fermented by native microorganisms from the ingredients and the environment. To expand pineapple derivative products, tepache products must be introduced to the community, including the school community. This activity aims to provide tepache making training to YPPP Wonomulyo Vocational School Teachers, Poliwali Mandar Regency, West Sulawesi Province. The implementation method used in this activity consists of 4 stages: presentation, demonstration, practice and evaluation. The activity was carried out on May 11-12, 2024, for 10 teachers. This activity has succeeded in increasing the knowledge and skills of teachers of SMK YPPP Wonomulyo, Poliwali Mandar Regency, in making kefir beverages. With this activity, teachers have learned the history, process of making and business opportunities for kefir beverages, and their application in Biology learning.
Utilization of pineapple peels in the production of probiotic Tepache for immune enhancement among members of Majelis Taklim Nurul Muhajirin in Makassar Hilda Karim; Oslan Jumadi; Hartati Hartati; Andi Faridah Arsal; A. Irma Suryani
Jurnal Hasil Inovasi Masyarakat Vol. 1 No. 2 (2024): Juli - Desember
Publisher : Borneo Novelty Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.70310/925rmr35

Abstract

This training aimed to empower the members of Majelis Taklim Nurul Muhajirin in Tamalate District, Makassar City, by educating them on the use of pineapple peels to produce probiotic Tepache. Tepache is a traditional Mexican fermented beverage made from pineapple peels, sweetened with brown sugar, and flavored with cinnamon and cloves. This drink contains probiotics that benefit both immunity and digestive health. Prior to the training, the members of Majelis Taklim had never received such training and were unfamiliar with how to utilize pineapple peels as an ingredient for a healthy drink. Through a hands-on demonstration, participants learned how to make Tepache and took part in an organoleptic test to assess the drink's taste and quality. The training results showed high enthusiasm from the participants, who were pleased to learn that pineapple peels, which they previously considered waste, could be turned into a refreshing and healthy beverage. This training is expected to raise awareness and improve the members’ ability to productively utilize fruit waste.
Co-Authors A. Irma Suryani Alimuddin Ali Andi Asmawati Azis Andi Faridah Arsal Hartati Hartati Hilda Karim Nani Kurnia Sahribulan Sahribulan