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Raja Novi Ariska
Universitas Samudra
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Journal : Global Science Society

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TRAINING THE PROCESSING OF GOAT'S MILK INTO KEFIR AS A PROBIOTIC IMMUNE SYSTEM IMPROVEMENT IN THE TIME OF COVID-19 Azrul Rizki; Raja Novi Ariska; Surya Asra
Global Science Society Vol 3 No 1 (2021): Global Science Society (GSS) Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : LPPM dan PM Universitas Samudra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33059/gss.v3i1.2851

Abstract

Good digestive system will produce a good immune system. A good immune system is needed to prevent the Covid-19 infection. Kefir is a probiotic drink which beneficial for the digestive system. Partners of the activities are PKK women in Sidorejo Village, Kota Langsa. The method consists of three stages; preparation, education and production, and product harvesting. The result of the preparation stage is the delivery of the purpose of activities and agreement of timing of the activity. At the education stage, team explained the benefits of kefir milk for health as well as promising business opportunities, then continued with training of kefir production consists of milk sterilization, starter inoculation, and fermentation. The product is harvested after fermented for 2 x 24 hours. The results obtained good and uncontaminated kefir milk products, which indicates that the PKK women in Sidorejo Village, Kota Langsa has succeeded in making kefir milk products.
Co-Authors Azrul Rizki Dewi Prastika Dini Fitria Ekariana S Pandia Elfrida Elfrida Elfrida Elfrida Erni Junaida M. Iqbal H. Tambunan Marjanah Marjanah Nurmasytah Nurmasytah Nursamsu Nursamsu Nursamsu Nursamsu Safuridar, Safuridar Sahudra, Tengku Muhammad Sri Jayanthi Surya Asra Tri Mustika Sarjani