Studi Kelayakan Proyek Minuman Probiotik “Smoothies Kefir” sebagai Bahan Kajian untuk Meningkatkan Literasi Nutrisi Peserta Didik
(Feasibility Study of the Probiotic Drink Project "Smoothies Kefir" as a Study Material to Improve Students' Nutrition Literacy)
DOI:
https://doi.org/10.22437/biodik.v11i1.41230Abstract
This study aimed to explore the potential of kefir as a probiotic beverage to improve students' health in schools. A mixed-methods approach was employed, combining Total Plate Count (TPC) testing, organoleptic testing, and in-depth interviews with teachers to assess the health benefits and acceptability of kefir. The TPC test results showed that all kefir variants—melon, mango, and dragon fruit—met the required probiotic standards, with mango-flavored kefir having the highest probiotic content. Organoleptic testing revealed that students preferred melon and dragon fruit-flavored kefir, particularly in terms of taste, aroma, texture, and appearance, whereas the mango flavor received more varied preferences. Interviews with teachers revealed support for kefir as an addition to school health programs, but concerns were raised regarding the cost and logistics of implementation, as well as the need for further education on the benefits of probiotics. This study concluded that kefir, especially melon and dragon fruit flavors, has the potential to be integrated into school health programs, provided that implementation challenges can be overcome through careful planning and support. The results of this study provide a strong foundation for further development and implementation of kefir as an effective health solution for students.
Abstrak. Penelitian ini bertujuan untuk mengeksplorasi potensi kefir sebagai minuman probiotik dalam meningkatkan kesehatan siswa di sekolah. Pendekatan mix method digunakan dengan menggabungkan pengujian Total Plate Count (TPC), uji organoleptik, dan wawancara mendalam dengan guru untuk menilai manfaat kesehatan dan penerimaan kefir. Hasil pengujian TPC menunjukkan bahwa semua varian kefir—melon, mangga, dan buah naga—memenuhi standar probiotik yang diperlukan, dengan kefir rasa mangga memiliki kandungan probiotik tertinggi. Uji organoleptik menunjukkan bahwa kefir rasa melon dan buah naga mendapat penilaian lebih tinggi dari siswa, terutama pada rasa, aroma, tekstur, dan penampilan, sementara rasa mangga memiliki preferensi yang lebih bervariasi. Wawancara dengan guru mengungkapkan dukungan terhadap kefir sebagai tambahan program kesehatan sekolah, namun terdapat kekhawatiran terkait biaya dan logistik implementasi serta perlunya edukasi lebih lanjut mengenai manfaat probiotik. Penelitian ini menyimpulkan bahwa kefir, terutama varian rasa melon dan buah naga, memiliki potensi untuk diintegrasikan ke dalam program kesehatan sekolah, asalkan tantangan dalam hal implementasi dapat diatasi melalui perencanaan dan dukungan yang matang. Hasil penelitian ini memberikan dasar yang kuat untuk pengembangan lebih lanjut dan penerapan kefir sebagai solusi kesehatan yang efektif bagi siswa.
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