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Hakim, Mesra Berlyn
Institut Teknologi Dan Bisnis Ahmad Dahlan Lamongan
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Neuroscience Nursing Public Health Social Sciences Other

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Pemberdayaan Kelompok Wanita Nasyiatul Aisyiah melalui Pelatihan Diversifikasi Olahan Jamu Kunyit Asam Irma Indira; Aranta Prista Dilasari; Mesra Berlyn Hakim; Agustinus Salukh; Heti Nur Aini
Jurnal Pengabdian Masyarakat Kesosi Vol. 9 No. 2 (2026): Juli: Jurnal Abdimas KESOSI
Publisher : Sekolah Tinggi Ilmu Kesehatan Kesetiakawanan Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/abdimas.v9i2.597

Abstract

This community service activity aimed to empower the Nasyiatul ‘Aisyiyah women’s group by improving their knowledge and skills in diversifying turmeric tamarind herbal drink products. The activity was conducted on June 7, 2026, in Tumenggungan Baru, Lamongan, and was attended by 25 members of Nasyiatul ‘Aisyiyah. A participatory approach was employed through preliminary coordination, material presentation, interactive discussions, demonstrations, hands-on practice, monitoring, and evaluation. The participants received explanations regarding the functions of the ingredients, hygienic processing, measurement standardization, product diversification, and opportunities for developing household-based businesses. During the practical session, the participants prepared the ingredients, cut and blended the turmeric, filtered the blended mixture, cooked the herbal drink, and evaluated the taste, aroma, color, and consistency of the product. The results showed that the participants actively participated in all stages of the training and gained practical experience in producing turmeric tamarind herbal drinks using simple household equipment. The participants also understood that product quality was influenced by hygiene, accurate ingredient composition, processing techniques, storage methods, and formulation consistency. The activity created opportunities for product development in the form of ready-to-drink beverages, concentrated products, and flavor variations using lemongrass or lime. Overall, the training strengthened the participants’ productive capacity and provided an initial foundation for developing a community based herbal beverage business.
Co-Authors ABDUL MAJID Achmad Farid Dedyansyah Afifah Nur Rosyidah Agustinus Salukh Ali Djamhuri Ani, Heti Nur Ani, Mistri Aranta Prista Dilasari Ariefien, Mesra Surya Bambang Hariadi Bayu Malikhul Askhar Devira Yolla Aulia Dilasari, Aranta Prista Fiki Fahrur Nizam Hariadi, Bambang Heti Nur Aini Imtinan Widhah Kumala Irma Indira Jihan Finaya Jihan Khonitatillah Mahmudah, Annita Majid , Abdul Maretha Anggraini Masadah Mas’adah, Mas’adah Mesra Surya Ariefin Mu'ah Mu'ah Mu’ah Mu’ah Norma Anggraini Rahmawati Nur Aini Maulidhia Nur Aliyah Purwanti, Ika Putri Ayu Nor Anggraini Putri Nur Sholekha Putri, Yushinta Alya Qosim Qosim qosim qosim, qosim Rina Sulistyowati Rita Nataliawati Salukh, Agustinus Sri Bulkia Sulistiowati, Rina Temon Bagus Hidayahtullah Tiyawati, Sulis Tri Winarsih Umar Yeni Suyanto Yahya Shidiq Yaumi, Sri Yaumi, Sri