Enhancing Family Health Literacy Through Kombucha Fermentation Education at SMA Negeri 1 Kota Bangun, East Kalimantan
DOI:
https://doi.org/10.55927/jpmf.v5i5.22Keywords:
Kombucha, SCOBY, Fermentation, Health Literacy, Community ServiceAbstract
This community service program addressed a specific educational need among teachers and teachers’ spouses at SMA Negeri 1 Kota Bangun, East Kalimantan, where 80% of the 30 participants entered the activity with limited knowledge of kombucha and no previous preparation experience. The program aimed to improve basic knowledge of kombucha and fermentation, develop practical skills in household-scale preparation, introduce locally accessible flavoring materials, and assess immediate changes in understanding and willingness to prepare kombucha at home. The findings indicate that combining scientific explanation with demonstration and direct practice can support immediate household food and health literacy. Because the evaluation measured immediate learning rather than long-term retention or product quality, future programs should incorporate validated individual-level assessments, follow-up evaluation, and basic physicochemical and microbiological monitoring.
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Copyright (c) 2026 Rita Hairani, Winni Astuti, Eva Marliana, Ritbey Ruga, Saibun Sitorus, Daniel Daniel, Noor Hindryawati, Amanda Salwa, Abdul Rohim, Mega Silvia Dewi
This work is licensed under a Creative Commons Attribution 4.0 International License.
