<![CDATA[Jamu merupakan warisan pengetahuan dan budaya Indonesia, tetapi pengenalannya kepada anak kian berkurang akibat perubahan gaya hidup. Kader Pembinaan Kesejahteraan Keluarga (PKK) Desa Asrikaton, Kecamatan Pakis, Kabupaten Malang, masih terbatas pengetahuan dan keterampilannya dalam mengolah tanaman herbal menjadi jamu, serta belum berperan sebagai pendamping belajar anak. Kegiatan pengabdian ini bertujuan memperkuat kapasitas kader agar dapat membuat jamu secara higienis dan mengenalkannya kepada anak. Pendekatan partisipatif diterapkan dalam empat tahap: persiapan; pelaksanaan berupa edukasi, demonstrasi, dan praktik pembuatan Jamu Nusa Raga (jahe, kunyit, serai, ketumbar, kayu manis, asam jawa, jeruk nipis, dan gula batu) disertai pembekalan kader sebagai fasilitator bagi anak; evaluasi melalui pretest-posttest, observasi praktik, dan lembar evaluasi anak; serta pelaporan. Peserta terdiri atas 25 kader PKK dan 40 anak. Rata-rata skor pengetahuan kader bertambah dari 52,4 menjadi 86,7 (selisih 34,3 poin); 22 dari 25 kader (88%) mampu mempraktikkan pembuatan jamu sesuai prosedur higienis dengan pendampingan tim sehingga dihasilkan 27 botol Jamu Nusa Raga; dan 21 dari 25 kader (84%) mampu menyampaikan materi kepada anak melalui permainan edukatif dan pengamatan langsung bahan herbal. Dari sasaran total 40 anak, terdapat 20 anak (50%) yang mampu menyebutkan minimal tiga jenis tanaman herbal beserta manfaat kesehatannya setelah mengikuti program edukasi. Hasil ini bersifat deskriptif dan keberlanjutan praktik kader setelah kegiatan belum dipantau. Kegiatan ini mendukung SDG 3 dan SDG 4 serta pelestarian jamu sebagai Warisan Budaya Tak Benda yang ditetapkan UNESCO pada tahun 2023. Strengthening PKK Cadres as Facilitators in Introducing Jamu to Children in Asrikaton Village Jamu is an Indonesian herbal heritage whose introduction to children has been declining because of lifestyle changes. Cadres of the Family Welfare Movement (PKK) in Asrikaton Village, Pakis Sub-district, Malang Regency, had limited knowledge and skills in processing herbal plants into jamu and had not yet acted as facilitators of children’s learning. This community service activity aimed to strengthen the cadres’ capacity to prepare jamu hygienically and to introduce it to children. A participatory approach was applied in four stages: preparation; implementation, consisting of education, demonstration, and practice of making Jamu Nusa Raga (ginger, turmeric, lemongrass, coriander, cinnamon, tamarind, lime, and rock sugar) followed by coaching the cadres as facilitators for children; evaluation through a pre-test and post-test, practice observation, and a children’s assessment sheet; and reporting. The participants were 25 cadres and 40 children. The cadres’ mean knowledge score rose from 52.4 to 86.7 (a gain of 34.3 points); 22 of 25 cadres (88%) carried out the hygienic procedure with the team’s guidance, producing 27 bottles of Jamu Nusa Raga; and 21 of 25 cadres (84%) were able to deliver the material to children through educational games and direct observation of herbs. Out of a total target of 40 children, 20 children (50%) were able to name at least three herbal plants along with their respective health benefits after participating in the educational program. These findings are descriptive, and the continuity of the cadres’ practice after the activity has not been monitored. The activity supports SDG 3 and SDG 4 and the preservation of jamu, recognized by UNESCO in 2023 as an Intangible Cultural Heritage.]]>
