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All Journal Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Rifqah Salsabil Rovany
Universitas Malahayati
Agriculture, Biological Sciences & Forestry Humanities Economics, Econometrics & Finance Education Engineering Health Professions

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Inovasi Teh Kemara (Kemangi, Madu, Jahe Karang Rejo) sebagai Produk Herbal Berbasis Potensi Lokal di Desa Karang Rejo Metro Utara Vito Zhafran Octonariz; Chintya Maharani; Rifqah Salsabil Rovany; Nur Lutfi Kurnia; Febriani Aqila; Ocha Ramadani Saqi; Mutiara Cahyani; Ilham Dwi Saputra; Rizki Okta Pratama; Erica Pramudia Putri; Roslinawati Roslinawati
Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia Vol. 5 No. 3 (2026): September : Karunia: Jurnal Hasil Pengabdian Masyarakat Indonesia
Publisher : Fakultas Teknik Universitas Maritim AMNI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58192/karunia.v5i3.5447

Abstract

Basil is a plant that is commonly found in local communities and is generally used as a fresh vegetable or food complement. The utilization of basil in other forms provides an opportunity to diversify products based on local potential. This community service activity aimed to introduce and provide skills to the community in utilizing basil to produce Teh Kemara (Kemangi, Madu, dan Jahe Karang Rejo). The activity was implemented using a participatory approach through identification of local potential, raw material processing, sieving, packaging and labeling, education, demonstration, brewing practice, discussion, and evaluation. The results showed that the community gained knowledge and direct experience in utilizing basil as an ingredient for a herbal beverage and participated in the demonstration, practical activities, and discussions. The activity produced Teh Kemara as a form of diversification in the utilization of basil and provided opportunities for developing local-based products through community involvement and Women Farmer Groups (KWT). This activity demonstrates that education, demonstration, and hands-on practice can be used as approaches to introduce innovations in utilizing local plants to the community. Further development can focus on assistance in processing, packaging, labeling, and product marketing.
Co-Authors Chintya Maharani Erica Pramudia Putri Febriani Aqila Ilham Dwi Saputra Mutiara Cahyani Nur Lutfi Kurnia Ocha Ramadani Saqi Octonariz, Vito Zhafran Rizki Okta Pratama Roslinawati Roslinawati