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All Journal Inovasi : Jurnal Ekonomi, Keuangan, dan Manajemen Jurnal Biologi Tropis Jurnal Agroqua: Media Informasi Agronomi dan Budidaya Perairan Prosiding Conference on Research and Community Services JANHUS: Jurnal Ilmu Peternakan Journal of Animal Husbandry Science JURNAL AGROINDUSTRI HALAL Jurnal Tata Rias (JTR) Jurnal Spesialis Teknik Sipil (JSpTS) Social Science Academic Darma Diksani: Jurnal Pengabdian Ilmu Pendidikan, Sosial, dan Humaniora Jurnal Pengabdian Masyarakat Sciences and Clinical Pharmacy Research Journal Jurnal Tata Rias (JTR) Sigma&Mu: Journal of Mathematics, Statistics and Data Science SHARE Journal: Studi Hukum Keuangan Negara/Daerah
Nia Agustina
Fakultas Peternakan Universitas Brawijaya
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Medicine & Pharmacology Public Health Social Sciences Transportation Other

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Journal : Jurnal Pengabdian Masyarakat

 1 
PEMBUATAN PRODUK MINUMAN FUNGSIONAL DARI BUNGA TELANG DI DESA SUKOMORO KABUPATEN MAGETAN Agustina, Nia; Barqin, Gesa Aldin
BESIRU : Jurnal Pengabdian Masyarakat Vol. 2 No. 12 (2025): BESIRU : Jurnal Pengabdian Masyarakat, Desember 2025
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/besiru.v2i12.1988

Abstract

This community engagement program aimed to enhance the capacity of residents in Sukomoro Village, Magetan, to utilize butterfly pea (Clitoria ternatea L.) as a functional beverage product with both health and economic value. The program addressed limited community knowledge on proper processing techniques, food sanitation, and product development. Participatory counseling, hands-on training, demonstrations, and pretest–posttest evaluations were implemented to strengthen participants' competencies. Training included the functional properties of butterfly pea, processing methods, and packaging and labeling principles. The results showed a significant improvement in knowledge, indicated by an increase in the average score from 71 to 85. Participants were also able to independently produce several functional products, including butterfly pea tea, milk, and jelly. Overall, the program successfully empowered the community and supported the development of micro-enterprises based on local resources.
Co-Authors Amrullah Amrullah Astitin, Tias Ayu Azizah, Suci Midsyahri Barqin, Gesa Aldin Dedi Pardiansyah Dewi, Nais Kusma Erni Suminar Firman Firman Hadhrianor Helmi Haris Huda, Fahmi Alamil Ilham Hudi Aim Abdulkarim Kokom Komalasari, Ilham Hudi Aim Abdulkarim Ilmawati, Nur Indriyani, Dwi Irwan, Muhamad Khaeroni, Nanik Kurniawan, Eka Laila Hayati, Laila Mahatmaharti, Agung Kesna Milasti, Milasti Mukti, Yusuf Nani Kurniati Paramita Wisnuwardhani, Paramita Putera, Lalu Jaswadi Rahman, Rizki Robbi Rahmi Meutia, Rahmi Ramadeni, Riskia Saida, Askarinda Sri Mulyanti Suharun Martudi TATI ROHAYATI Titin Nurhayati Ma’mun Wardhani, Yuliana Wijayanti, Lisma Meilia