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Syakira, Azya Hana
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Dentistry Engineering Health Professions Public Health Veterinary Other

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DEMONSTRASI INOVASI GUMMY CANDIES EKSTRAK TEMULAWAK DAN JAHE SEBAGAI CAMILAN FUNGSIONAL IMUNOMODULATOR DI NAGARI SIPINANG PALEMBAYAN KABUPATEN AGAM Dillasamola, Dwisari; Syofyan; Armenia; Rachmaini, Fitri; Syakira, Azya Hana; Anjeli, Rada; Aditio, Aditio
Jurnal Hilirisasi IPTEKS Vol. 8 No. 3 (2025)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v8i3.883

Abstract

This activity aims to introduce innovations in functional snacks based on local herbs and to enhance the knowledge and skills of the community in processing family medicinal plants, particularly temulawak (Curcuma xanthorrhiza) and ginger (Zingiber officinale), into healthy, practical, and economically valuable gummy products. The background of this activity lies in the increasing public demand for functional foods in the post-Covid-19 era, alongside the low interest in consuming herbs in traditional forms, which are often considered bitter and impractical. The methods applied included preparation (site survey, permits, and equipment), educational sessions on the importance of natural immunomodulators, and direct demonstrations of making herbal gummy candies involving the community of Nagari Sipinang, Palembayan District, Agam Regency. Evaluation was conducted through pre-tests and post-tests using questionnaires to measure participants’ improvement in understanding. The results showed a significant increase in community health literacy, from 40% to 85% of participants who understood the benefits and techniques of making herbal gummies. Enthusiasm was evident through active participation in mixing ingredients to molding, with some participants even expressing interest in reproducing the gummies at home. In addition to health benefits, this activity also opened opportunities for local herbal-based businesses, supported by abundant raw materials and simple production processes. In conclusion, the demonstration of making temulawak and ginger gummies was effective in improving community knowledge and skills, while simultaneously encouraging the development of MSMEs based on functional foods. Going forward, continuous mentoring, provision of simple equipment.
Utilization of Lemongrass as a Raw Material for Hand Sanitizer Production to Enhance Community MSMEs in Nagari Sipinang Post-Disaster: Value-Added Processing of Lemongrass (Cymbopogon citratus) into Hand Sanitizer Products to Support Post-Disaster MSME Empowerment in Nagari Sipinang, Agam Regency Dillasamola, Dwisari; Aldi, Yufri; Sari, Silvia Permata; Ramadhani, Kesha Fadhiilah; Airinisa, Salsa Dwi; Fuadiyah, Alda; Amanda, Diva; Nabila, Alya Puti Dwi; Ramadhan, Fadli Pratama; Dzaki, Muhammad; Syakira, Azya Hana; Irianti, Dira Adhani; Defani, Nabillah Puteri
Jurnal Hilirisasi IPTEKS Vol. 9 No. 1 (2026)
Publisher : LPPM Universitas Andalas

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25077/jhi.v9i1.948

Abstract

The significantly disrupted socio-economic conditions in Nagari Sipinang, Agam Regency, particularly through the degradation of agricultural land and reduced household income. This study aimed to evaluate a community-based, value-added intervention utilizing lemongrass (Cymbopogon citratus) as a raw material for hand sanitizer production to support post-disaster recovery and micro, small, and medium enterprise (MSME) development. A quasi-experimental community empowerment design was employed, involving 30 participants selected through purposive sampling. The intervention consisted of structured educational sessions on post-disaster hygiene risks, hands-on training in aqueous-ethanolic extraction of lemongrass, and technical assistance in formulation and packaging. Pre- and post-intervention assessments were conducted to measure changes in knowledge, skills, and production capacity. Product evaluation included organoleptic testing and pH analysis using standardized procedures. The results demonstrated a significant improvement in participants’ competencies, with mean knowledge and skill scores increasing by 80% (p < 0.05). Additionally, one community-based MSME unit was successfully established, producing hand sanitizer at a small commercial scale. The formulated product exhibited acceptable organoleptic properties, including a characteristic fresh aroma, and maintained a stable pH of 5.5, consistent with topical safety standards. In conclusion, the downstream utilization of lemongrass represents a scientifically grounded and economically viable strategy for enhancing community resilience. This approach not only contributes to post-disaster public health mitigation but also facilitates sustainable MSME revitalization in Nagari Sipinang.
Co-Authors Aditio, Aditio Airinisa, Salsa Dwi Amanda, Diva Anjeli, Rada Armenia Defani, Nabillah Puteri Dwisari Dillasamola Dzaki, Muhammad Fuadiyah, Alda Irianti, Dira Adhani Nabila, Alya Puti Dwi Rachmaini, Fitri Ramadhan, Fadli Pratama Ramadhani, Kesha Fadhiilah SILVIA PERMATA SARI, SILVIA PERMATA Syofyan Yufri Aldi