Nanggroe: Journal Of Scholarly Service
Vol 4, No 10 (2026): January

Penyuluhan Pembuatan Permen dan Teh dari Kayu Manis di Kelurahan Antirogo Kabupaten Jember

Dina Trianggaluh Fauziah (Program Studi Sarjana Farmasi, Fakultas Ilmu Kesehatan, Universitas dr. Soebandi, Indonesia)
Dyan Wigati (Program Studi Sarjana Farmasi, Fakultas Ilmu Kesehatan, Universitas dr. Soebandi, Indonesia)
Ayu Angger Putri M. Sholeh (Program Studi Sarjana Farmasi, Fakultas Ilmu Kesehatan, Universitas dr. Soebandi, Indonesia)
Moch Rafa Firdaus (Program Studi Sarjana Farmasi, Fakultas Ilmu Kesehatan, Universitas dr. Soebandi, Indonesia)
Brian Sapta Nuriandra (Program Studi Sarjana Farmasi, Fakultas Ilmu Kesehatan, Universitas dr. Soebandi, Indonesia)
Ika Oktavianawati (Jurusan Kimia, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Jember, Indonesia)
Atok Ainur Ridho (Jurusan Agribisnis, Fakultas Pertanian, Universitas Muhamammadiyah Jember, Indonesia)



Article Info

Publish Date
01 Feb 2026

Abstract

The use of natural ingredients as medicine has been practiced since ancient times as a means of maintaining health, preventing disease, and treating illness. Natural materials such as cinnamon contain secondary metabolites such as flavonoids and polyphenols, which are believed to have anti-inflammatory, antibacterial, antioxidant, and anticancer properties. The purpose of this community service activity is to teach the community how to make cinnamon-based candy and tea that can be consumed by children and adolescents. The method used is material counseling followed by activity evaluation. The results of the evaluation of this community service activity showed that 92% of participants were satisfied with the material provided by the implementation team. This also shows that the educational material provided can give new information and benefits to the community. It is hoped that this activity can be applied by the community and that community service activities can be carried out regularly in the area to increase the local community's knowledge about the use of natural ingredients.

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