SOSIALISASI MANFAAT DAN PEMBUATAN NATTO DAN SOY YOGURT MELALUI KEGIATAN WEBINAR DAN PRAKTEK

Authors

  • Sri Sumarsih Universitas Airlangga http://orcid.org/0000-0001-9254-6008
  • Afaf Baktir Universitas Airlangga
  • Fatiha Khairunnisa universitas airlangga
  • Muji Harsini univaersitas airlangga
  • Aning Purwaningsih Universitas Airlangga
  • Siti Wafiroh Universitas Airlangga
  • Hartati Hartati Universitas Airlangga
  • Purkan Purkan Universitas Airlangga
  • Sofijan Hadi Universitas Airlangga

DOI:

https://doi.org/10.26740/ja.v7n1.p103-107

Abstract

Natto and Soy Yogurt are fermented food products that are very beneficial for improving health. This community service activity aims to socialize the benefits and make them known to the wider community. However, community service activities during the Covid-19 pandemic cannot be carried out face-to-face and have activities with the community in large numbers. Therefore, this community service activity was carried out through webinar and practical activities. Online seminars was chosen so that the coverage was wider and more people could participate in the pandemic. Face-to-face and community activities are carried out with a limited number of participants, according to health protocols. The level of success, benefit and acceptance of the community from this community service activity is known from the responses of the participants during the activities. Based on the results of the assessment/ response of participants who were present virtually and those present at the location, In general it can be concluded that the PKM activity entitled "socializing the benefits and making natto and soy yogurt through webinars and practices" is going well, but better preparation is still needed.The material presented by the resource person is suitable for the current pandemic conditions, easy to understand, easy to practice and can be developed for home businesses. The Zoom Meeting application can be used as a medium for community service activities in pandemic conditions even though it still cannot reach the wider community.

 

Keywords: Socialization, natto, soy yogurt, webinar, practical

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References

<p>Papp, M. 2014, Learning about Natto, Fermented soybeans, Japan Travel, <a href="https://id.japantravel.com/ibaraki/belajar%20tentang-natto/17370">https://id.japantravel.com/ibaraki/belajar tentang-natto/17370</a>., Diakses pada 28 Maret 2020</p><p>Petre, A. 2017, Why Natto Is Super Healthy and Nutritious <a href="https://www.healthline.com/nutrition/natto">https://www.healthline.com/nutrition/natto</a>. Diakses pada 28 Maret 2020</p>Vij, S., Hati, S., Yadav, D. 2011, Biofunctionality of Probiotic Soy Yoghurt. <em>Food and Nutrition Sciences</em>. 2: 502-509, doi:10.4236/fns.2011.25073

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Published

2021-07-14

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Articles
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