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All Journal Jurnal Biologi Tropis Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Maryati, Dea
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Religion Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Education Immunology & microbiology Languange, Linguistic, Communication & Media Nursing Public Health Social Sciences

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Utilization of Turmeric and Tamarind as Herbal Medicine Turmeric Tamarind in Sentul Village, Serang Regency Afiah, Siti; Dzulfiani, Nayla Alifah; Maryati, Dea; Salsabilah, Risa; Komalasari, Nivia Ayu; Fitriana, Desi Eka Nur
Jurnal Biologi Tropis Vol. 25 No. 3 (2025): Juli-September
Publisher : Biology Education Study Program, Faculty of Teacher Training and Education, University of Mataram, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jbt.v25i3.9459

Abstract

Turmeric tamarind herbal drink, traditionally known as jamu kunyit asam, remains widely consumed in Indonesia for its health benefits, including reducing menstrual pain, relieving inflammation, and refreshing the body. This study aimed to explore the utilization of turmeric (Curcuma longa) and tamarind (Tamarindus indica) as traditional herbal medicine in Sentul Village, Serang Regency. Using a qualitative descriptive approach, data were collected through interviews, observations, and documentation with local jamu producers. The findings revealed that the preparation of jamu kunyit asam is carried out using simple methods and natural ingredients without chemical additives. The main ingredients used are turmeric rhizome and tamarind pulp, which are known to contain curcumin, essential oils, flavonoids, and antioxidants with pharmacological properties. The herbal drink is primarily consumed by women for health maintenance and is stored in refrigerators to maintain its freshness for 2–3 days. Additionally, this traditional practice supports local livelihoods and preserves cultural heritage. However, consumption is not recommended for individuals with gastric ulcers due to the acidic nature of tamarind. This study highlights the potential of jamu kunyit asam as a culturally rooted and sustainable herbal remedy that can be further developed into a community-based local health product.
Diversifikasi Abon Ikan Payus (Elops hawaiensis) untuk Pemberdayaan Ibu Rumah Tangga Fachriah, Fasya Nurul; Almushlih, Maulana Faiz; Afiah, Siti; Maryati, Dea; Nurkholifah, Hijrah; Khastini, Rida Oktorida; Amelia, Evi
Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat Vol. 6 No. 3 (2026): Mei 2026 - Jurnal Altifani Penelitian dan Pengabdian kepada Masyarakat
Publisher : Indonesian Scientific Journal

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59395/altifani.v6i3.1147

Abstract

Ikan payus (Elops hawaiensis) merupakan komoditas perikanan lokal yang melimpah di Desa Domas, namun pemanfaatannya masih terbatas sehingga nilai tambah ekonominya belum optimal. Kegiatan pengabdian ini bertujuan meningkatkan pengetahuan dan keterampilan ibu rumah tangga melalui sosialisasi diversifikasi olahan ikan payus menjadi abon. Metode yang digunakan adalah deskriptif dengan pendekatan campuran (mixed methods) melalui desain One-Group Pretest-Posttest. Instrumen evaluasi berupa soal pilihan ganda untuk mengukur peningkatan pengetahuan, yang dianalisis menggunakan N-Gain, serta observasi dan angket respons untuk menilai partisipasi dan minat berwirausaha. Hasil menunjukkan rata-rata skor meningkat dari 45,71% menjadi 90% dengan nilai N-Gain 0,90 (kategori tinggi), yang mengindikasikan efektivitas program. Kegiatan ini berkontribusi dalam meningkatkan literasi pengolahan pangan lokal serta membuka peluang pengembangan ekonomi rumah tangga berbasis sumber daya perikanan setempat.
Co-Authors Afiah, Siti Almushlih, Maulana Faiz Dzulfiani, Nayla Alifah Evi Amelia, Evi Fachriah, Fasya Nurul Fitriana, Desi Eka Nur Komalasari, Nivia Ayu Nurkholifah, Hijrah Rida Oktorida Khastini Salsabilah, Risa