Science Edupreneurship Training in Making Kombucha Tea Food Biotechnology Products for Students

Authors

Nursamsu , Ekariana S. Pandia , Mardiah , Ernawati

DOI:

10.29303/ujcs.v6i2.1039

Published:

2025-06-26

Issue:

Vol. 6 No. 2 (2025): June

Keywords:

Science Edupreneurship, Kombucha, Food Biotechnology, Fermentation

Articles

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How to Cite

Nursamsu, N., S. Pandia, E., Mardiah, M., & Ernawati, E. (2025). Science Edupreneurship Training in Making Kombucha Tea Food Biotechnology Products for Students. Unram Journal of Community Service, 6(2), 359–363. https://doi.org/10.29303/ujcs.v6i2.1039

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Abstract

Activity devotion to public This aiming For increase knowledge and skills participant educate in field biotechnology food through training making kombucha based tea approach science edupreneurship. Training This designed For integrate understanding scientific regarding the fermentation process with strengthening soul entrepreneurship participant educate, especially in utilise potential local as material standard main. The method used covering socialization, demonstration, training practice direct, and evaluation results activities. Evaluation results show that happen improvement significant in aspect understanding the fermentation process, selection material standard, procedure kombucha production, as well as mark nutrition and benefits health products. In addition, training This also provides impact positive in grow interest and motivation participant educate For develop business ideas science based. Activities This expected can become an implementative model in strengthening applied science literacy and skills entrepreneurship for generation young in the economic era creative.

References

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Jayabalan, R., Malbasa, R.V., Loncar, E.S., Vitas, J.S. and Sathishkumar, M. (2014). A review kombucha tea microbiology, composition, fermentasion, beneficial effect, toxicity and tea fungus: Comprehensive Reviews in Food Science and Food safety, 13(4), 538-550.

Juwita, R., Haryono, N. Y., Artasasta, M. A., Rahayu, S. A. A., Santoso, F. A., & Wulandari, D. E. (2022). Teh Kombucha Rosela Untuk Meningkatkan Imun Tubuh Pasca Pandemik Covid-19. Prosiding Seminar Nasional Pengabdian Kepada Masyarakat (SINAPMAS), 240–245.

Oktavia, S., Novi, C., Handayani, E. E., Abdilah, N. A., Setiawan, U., & Rezaldi, F. (2021). Pelatihan Pembuatan Immunomodulatory Drink Kombucha untuk Meningkatkan Perekonomian Masa New Normal pada Masyarakat Desa Majau dan Kadudampit Kecamatan Saketi Kabupaten Pandeglang, Banten. Jurnal Pengabdian Pada Masyarakat, 6(3), 716–724. https://doi.org/10.30653/002.202163.811.

Pratiwi, A., Elfita. And Aryawati, R. (2012). Pengaruh Waktu Fermentasi Terhadap Sifat Fisik dan Kimia Pada Pembuatan Minuman Kombucha dari Rumput Laut Sargasssum sp: Jurnal Mapari, 04, 131–136.

Suhardini, P.N. & Zubaidah,. E. (2016). Studi Aktivitas Antioksidan Kombucha dari Berbagai Jenis Daun Selama Fermentasi: Jurnal Pangan dan Agroindustri, 4(1), 221– 229.

Simanjuntak, D. H., Herpandi, H., & Lestari, S. D. (2016). Karakteristik Kimia dan Aktivitas Antioksidan Kombucha dari Tumbuhan Apu-apu (Pistia stratiotes) Selama Fermentasi. Jurnal FishtecH. 5(2): 123-133.

Wahdaniar, Irma, A., & Miladiarsi. (2023). Pelatihan Pembuatan Minuman Kombucha Sebagai Upaya Peningkatan Fungsi Fisiologis Tubuh di Kantor Desa Moncongloe Bulu, Kecamatan Mongcoloe, Kabupaten Maros. Jurnal Nusantara Berbakti, 1(1), 74–79.

Widodo, S., Fadilah, R., & Maulidiyah, L. (2023). Integrasi kewirausahaan dalam pembelajaran sains berbasis produk lokal untuk meningkatkan kemampuan literasi sains dan kreativitas siswa. Jurnal Pendidikan Sains Terapan, 11(1), 45–53.

Author Biographies

Nursamsu, Universitas Samudra

Ekariana S. Pandia, Universitas Samudra

Mardiah, Universitas Samudra

Ernawati, State Senior High School 2 Patra Nusa Manyak Payed, Aceh Tamiang, Langsa, Indonesia.

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Copyright (c) 2025 Nursamsu, Ekariana S. Pandia, Mardiah, Ernawati

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