Banjarnegara (ANTARA) – Member of the Islamic Hospital Research and Development Institute (RSI) Banjarnegara dr. Titik Kusumawinakhyu, M. Biomed. advise patients to consume kefir, which is a drink made from milk with a fermentation process, because it has many benefits.
“We together with two students of the Faculty of Medicine, University of Muhammadiyah Purwokerto (UMP) have conducted research on kefir as a source of nutrition and nutrition for patients at RSI Banjarnegara,” he said in Banjarnegara, Central Java, Monday.
In this case, he said, his party together with Ns. Nur Isnaeni, M.Kep. from the UMP Health Faculty and two students consisting of Endah and Miftah conducted research in the context of community service.
According to him, the service to the community is in the form of knowledge transfer and research results in the form of kefir milk which is rich in benefits.
Furthermore, Titik said kefir was chosen because it is easy to make and useful and not much is known.
“Also, it has not been used directly in health facilities, such as hospitals,” he said.
He hopes that after the nutrition installation can produce kefir milk, it can be recommended as a source of nutrition and nutrition for patients at RSI Banjarnegara who have non-communicable diseases (PTM), such as diabetes mellitus and hypertension as well as non-PTM patients (diseases caused by viruses, bacteria, or other diseases). fungi) and patients recovering from wounds.
According to him, the research was carried out on experimental animals Balb/c mice (albino mice) that suffered burns due to ultra violet B (UV B) rays and produced significant evidence that it can heal burns.
“Many other clinical studies have proven that kefir can increase endurance, suppress cancer cell activity, lower blood sugar levels, lower cholesterol levels, and help nourish the digestive tract. Empirically, kefir has been known in various countries,” he said.
He said kefir can be made from goat’s, cow’s, or camel’s milk through the pasteurization stage with a temperature of around 71-75 degrees Celsius.
After that, he said, the kefir grains are put into pasteurized milk and fermented for 48 hours, the first 24 hours being stirred and the next 24 hours can be consumed as kefir.
“The results of this research seem very simple, but can produce positive benefits to help patients get healthy quickly after returning from the hospital, not only taking medication, but getting nutritional products that can be taken home. Kefir can also be served to outpatients when waiting in line,” he said.
Thus, he said, RSI Banjarnegara could use the research results to be applied to patients and could be produced by themselves at the nutrition installation.
Reporter: Sumarwoto
Editor: Masuki M. Astro
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