PENCEGAHAN DYSBIOSIS DENGAN PEMANFAATAN PROBIOTIK SARI UBI JALAR ORANYE PADA KADER DI WILAYAH PUSKESMAS PANGANDARAN
Keywords:
Community service, dysbiosis, orange sweet potato probioticsAbstract
Dysbiosis is an imbalance of microorganisms in the human digestive tract, potentially leading to systemic disorders, including impaired nutrient absorption and metabolic issues. In Indonesia, various agricultural commodities, such as
tubers, offer promising development potential as alternative food sources. Orange sweet potatoes, rich in antioxidants, combined with probiotic bacterial cultures, can create functional foods to support health. Puskesmas Pangandaran, the
main health center in Pangandaran District, serves eight villages. Poltekkes Kemenkes Tasikmalaya, through the Tri Dharma of Higher Education and its Community Partnership Program (PkM), seeks to enhance public health and
knowledge through outreach. This program included counseling and distributing leaflets on dysbiosis prevention using orange sweet potato probiotic extracts to active health cadres within the Puskesmas Pangandaran area. The primary
beneficiaries were the health cadres in the Puskesmas's service area. The program successfully increased knowledge and technological awareness among the community, particularly regarding dysbiosis prevention through probiotic
extracts. The activities achieved their planned outcomes, evidenced by improved understanding of dysbiosis prevention using orange sweet potato probiotics.
References
Cintya, H., Rimayani, L., & Syahputra, H. (2021). Socialization And Education On The Benefits Of Probiotics For Children's Health In Primary School Until Senior High School Students In Tanjung Morawa. Abdimas Talenta, 6(2), 351–355.
Dinas Kesehatan Kabupaten Pangandaran. (2022). Profil UPTD Puskesmas Pangandaran Tahun 2022.
Diza, Y. H., Wahyuningsih, T., & Hermianti, W. (2016). Penentuan Jumlah Bakteri Asam Laktat (BAL) Dan Cemaran Mikroba Patogen Pada Yoghurt Bengkuang Selama Penyimpanan. Jurnal Litbang Industri, 6(1).
Ganesha, I. G. H., & Wibawa, I. M. S. (2016). Probiotic. Faculty of Medicine, Udayana University.
Khalil, E. S., Manap, M. Y. A., & Mustafa, S. (2018). Probiotic properties of exopolysaccharides-producing lactic acid bacteria isolated from fermented foods. International Journal of Biological Macromolecules, 116, 786–792.
Kementerian Kesehatan RI. (2023). Undang-Undang Republik Indonesia Nomor 17 Tahun 2023 Tentang Kesehatan.
Kusuma, A. S. W., Suwantika, A., Febrianti, R. M., Valas, B. E., & Vito, J. G. D. (2017). Edukasi Mengenai Pentingnya Mengkonsumsi Probiotik Sebagai Upaya Pencegahan Terjadinya Dysbiosis Pada Masyarakat Di Kabupaten Pangandaran. Jurnal Pengabdian Kepada Masyarakat, 1(5), 338–339.
Marco, M. L., et al. (2017). Health Benefits Of Fermented Foods: Microbiota And Beyond. Current Opinion in Biotechnology, 44, 94–102.
Nursyamsiah, E., et al. (2016). Karakterisasi Ubi Jalar Oranye Sebagai Bahan Baku Pangan Fungsional. Jurnal Ilmu Pertanian Indonesia, 21(1), 39–48.
Patel, A. R., Prajapati, J. B., & Holst, O. (2015). Lactobacillus Helveticus: An Emerging Role In Health And Disease Management. Critical Reviews in Food Science and Nutrition, 55(3), 338–352.
Rahayu, E. S., et al. (2014). Peran Fermentasi Dalam Pengembangan Pangan Fungsional Di Indonesia. Jurnal Teknologi Pangan, 8(2), 65–72.
Rosidah. (2014). Potensi Ubi Jalar Sebagai Bahan Baku Industri Pangan. Jurnal Teknobuga, 1(1).
Widiyaningsih, E. N. (2011). Peran probiotik untuk kesehatan. Jurnal Kesehatan, 4(1), 14–20.
World Health Organization. (2002). Guidelines For The Evaluation Of Probiotics In Food. Report of a Joint FAO/WHO Working Group on Drafting Guidelines for the Evaluation of Probiotics in Food, Ontario, Canada.
Yulia, N., & Isasi, S. (2022). Pemanfaatan Ubi Jalar Oranye (Ipomoea Batatas L.) Dalam Pembuatan Minuman Probiotik Sebagai Pangan Fungsional. Jurnal Pharmacopolium, 5(1), 75–80.
Zhou, L., Zeng, Y., Zhang, H., & Ma, Y. (2022). The Role Of Gastrointestinal Microbiota In Functional Dyspepsia: A review. Frontiers in Physiology.
Zubaedi. (2013). Pengembangan masyarakat: Wacana dan praktik. Jakarta: Prenada Media Group.
