<![CDATA[Pemanfaatan rempah dan tanaman obat keluarga (TOGA) untuk minuman tradisional berpotensi memperkuat ketahanan kesehatan keluarga dan membuka peluang usaha rumah tangga. Namun, pengolahan di tingkat rumah tangga/UMKM masih menghadapi kendala dalam hal higienitas, keamanan pangan, dan kewirausahaan. Desa Bengkaung di Kecamatan Batulayar, Kabupaten Lombok Barat, yang kaya rempah dan TOGA, memiliki PKK dan kader Posyandu yang berperan penting dalam kesehatan masyarakat, namun belum memiliki keterampilan dalam mengolah minuman tradisional yang sehat dan aman. Kegiatan pengabdian ini bertujuan meningkatkan kapasitas PKK dan kader Posyandu untuk memproduksi minuman tradisional berbasis rempah lokal yang higienis serta menumbuhkan orientasi usaha mikro. Pendekatan yang digunakan adalah pelatihan partisipatif dengan paradigma Participatory Action Research (PAR), mencakup analisis kebutuhan, penyusunan modul higiene-sanitasi dan prinsip HACCP sederhana, serta pelatihan kewirausahaan dasar. Evaluasi dilakukan melalui pre-post test, observasi praktik, dan penilaian organoleptik produk. Hasil menunjukkan peningkatan pengetahuan peserta terkait manfaat rempah dan keamanan pangan, serta keterampilan teknis pengolahan dan pengemasan, yang mendorong inisiatif untuk mengembangkan minuman tradisional sebagai usaha mikro berbasis komunitas. Processing of Traditional Spices and Beverages for the PKK and Posyandu Cadres of Bengkaung Village in 2025 Abstract The utilization of spices and family medicinal plants (TOGA) for traditional beverages has the potential to strengthen family health resilience and open opportunities for household businesses. However, processing at the household/SME level still faces challenges in hygiene, food safety, and entrepreneurship. Bengkaung Village in Batulayar District, West Lombok Regency, rich in spices and TOGA, has PKK and Posyandu cadres who play an important role in public health, but they lack skills in processing healthy and safe traditional beverages. This community service activity aims to enhance the capacity of PKK and Posyandu cadres to produce hygienic traditional beverages based on local spices and foster a microenterprise orientation. The approach used is participatory training with a Participatory Action Research (PAR) paradigm, including needs analysis, the development of hygiene-sanitation modules, and simple HACCP principles, as well as basic entrepreneurship training. Evaluation was carried out through pre-post tests, practice observations, and organoleptic product assessments. The results show an increase in participants' knowledge regarding the benefits of spices and food safety, as well as technical skills in processing and packaging, which encourage the initiative to develop traditional beverages as a community-based microenterprise.]]>
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