Pelatihan Pembuatan Water Kefir Berbasis Air Kelapa–Nanas untuk Pemberdayaan Ekonomi Kelompok PKK Desa Patoman

Fina Khaerunnisa Frima; Indah Oktaviani; Yulistia Anggraini; Yoga Anjas Pratama; Erga Syafitri; Aditya Ayuwulanda; Hawa Purnama Celala Ary Cane; Ezra Gracia Sibarani; Kasih Dear Layakni Sinaga; Astri Silaban; Greace Febriani; Ashyfa Ramadhani; Petrus Nofrans Simanjuntak

doi:10.58266/jpmb.v5i1.1705

Authors

Fina Khaerunnisa Frima Institut Teknologi Sumatera, Indonesia
Indah Oktaviani Institut Teknologi Sumatera, Indonesia
Yulistia Anggraini Institut Teknologi Sumatera, Indonesia
Yoga Anjas Pratama Institut Teknologi Sumatera, Indonesia
Erga Syafitri Institut Teknologi Sumatera, Indonesia
Aditya Ayuwulanda Institut Teknologi Sumatera, Indonesia
Hawa Purnama Celala Ary Cane Institut Teknologi Sumatera, Indonesia
Ezra Gracia Sibarani Institut Teknologi Sumatera, Indonesia
Kasih Dear Layakni Sinaga Institut Teknologi Sumatera, Indonesia
Astri Silaban Institut Teknologi Sumatera, Indonesia
Greace Febriani Institut Teknologi Sumatera, Indonesia
Ashyfa Ramadhani Institut Teknologi Sumatera, Indonesia
Petrus Nofrans Simanjuntak Institut Teknologi Sumatera, Indonesia

DOI:

https://doi.org/10.58266/jpmb.v5i1.1705

Keywords:

air kelapa, fermentasi, nanas, pemberdayaan masyarakat, water kefir

Abstract

Kelompok PKK Desa Patoman memiliki potensi bahan lokal berupa air kelapa dan nanas, tetapi pemanfaatannya sebagai produk fermentasi bernilai tambah masih terbatas. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan peserta melalui pelatihan pembuatan water kefir berbasis air kelapa–nanas yang dapat diterapkan pada skala rumah tangga. Kegiatan dilaksanakan di Desa Patoman, Kecamatan Pagelaran, Kabupaten Pringsewu, Lampung, pada Juli 2026 dan diikuti 15 peserta. Pendekatan yang digunakan meliputi sosialisasi, demonstrasi, praktik langsung, pendampingan, serta evaluasi melalui pretest–posttest, penilaian organoleptik, penerimaan produk, dan evaluasi pascapelatihan. Secara deskriptif, skor rata-rata pengetahuan meningkat dari 9,47 menjadi 9,87 dari skala 10. Sekitar hampir 100% peserta dinyatakan memahami proses pembuatan water kefir, sedangkan produk yang dihasilkan mencapai penerimaan 83–100% pada lima indikator penilaian. Profil organoleptik menunjukkan skor rata-rata sekitar 3,3–4,0 pada skala 1–5, dengan kesegaran dan aroma sebagai atribut yang relatif paling menonjol. Sebanyak 1 L produk berhasil dihasilkan selama pelatihan. Hasil ini menunjukkan bahwa pendekatan learning by doing efektif sebagai transfer teknologi fermentasi sederhana dan membuka peluang pengembangan produk berbasis sumber daya lokal. Keberlanjutan program perlu diarahkan pada standardisasi formulasi, keamanan pangan, pengemasan, dan pengujian mikrobiologis sebelum produk diklaim sebagai minuman probiotik.

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