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Universitas Gadjah Mada DEPARTMENT OF AGRICULTURAL MICROBIOLOGY
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  • Kombucha Workshop: Optimizing the Potential of Fermented Beverages at the Agrocomplex Laboratory

Kombucha Workshop: Optimizing the Potential of Fermented Beverages at the Agrocomplex Laboratory

  • news
  • 29 October 2024, 11.25
  • Oleh: psmikro.faperta
  • 0

On October 26, 2024, the Agrocomplex Laboratory hosted a workshop on making kombucha, a fermented beverage increasingly popular for its health benefits. Kombucha, a fermented tea drink, is rich in probiotics, enzymes, and other nutrients that promote digestive health and boost immunity. In addition to its health advantages, kombucha has significant economic potential as a trendy product in the healthy beverage market. The workshop aimed to provide a comprehensive understanding of the kombucha production process while encouraging participants to explore the economic opportunities associated with this fermented drink.

The workshop was led by Uways Irfany Adiprawira, a 2020 student of Agricultural Microbiology. It was attended by students from various cohorts. “This activity is beneficial for enhancing knowledge about fermented beverages like kombucha, the bioprocesses behind them, and stimulating creativity among participants,” Uways explained.

Uways delivered not only theoretical insights but also practical tips for producing high-quality kombucha. “The key aspects of making kombucha are maintaining cleanliness, precise measurements, and careful selection of the starter culture,” Uways emphasized.

“This type of workshop is excellent for broadening knowledge while serving as a refreshing activity for participants,” he added. The event was designed to provide new knowledge and inspiration to participants, whether as health-conscious consumers or entrepreneurs looking to capitalize on the growing trend of health products. Furthermore, the workshop supported local economic empowerment by utilizing abundant local raw materials.

With high enthusiasm from participants, the workshop became a promising first step in introducing the benefits and opportunities behind this traditional fermented drink. Kombucha is not just a beverage; it represents a pathway to healthier living and entrepreneurship. This initiative aligns with the commitment to achieving Sustainable Development Goal (SDG) 4: Quality Education.

Author: Roihana Ifa Kamalia

Tags: FAKULTAS PERTANIAN UGM SDG 4: PENDIDIKAN BERKUALITAS SDG 4: QUALITY EDUCATION

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