Pelatihan Pembuatan Cuka Apel Sebagai Media Sterilisasi Buah dan Sayur Untuk Pencegahan Penyebaran Covid-19

Abstract

Maintaining food hygiene is important. One effort that can be done as an effort to sterilize food from the spread of Covid 19 is to use natural vinegar as a medium. Training on making natural vinegar from fermented apples was carried out at the PKK group in Matang Cincin Village, Aceh Tamiang District, in July 2020. This activity aims to increase public knowledge of the method of making natural apple- based vinegar and use it to clean fruit and vegetables before consumption. Service implementation stages; (1) socialization for delivering material to participants, (2) Implementing the practice of making vinegar from natural apple fruit. (3) evaluation of activities. The output of this activity is in the form of apple vinegar products, and community expertise in producing vinegar, which if developed can have economic value.