<![CDATA[Desa Jambelaer, Kecamatan Dawuan, Kabupaten Subang, memiliki potensi bahan pangan lokal dan tanaman obat keluarga, seperti nanas, temulawak, dan bunga telang, yang dapat dikembangkan menjadi produk minuman herbal fungsional. Namun, pemanfaatan bahan lokal tersebut masih terbatas pada konsumsi sederhana dan belum banyak diolah menjadi produk bernilai tambah. Kegiatan Pengabdian kepada Masyarakat ini bertujuan meningkatkan pengetahuan dan keterampilan kader desa dalam mengolah bahan lokal menjadi minuman herbal modern melalui inovasi Temulawak Squash dan Bunga Telang Squash. Metode kegiatan meliputi edukasi, demonstrasi, praktik langsung dalam kelompok, tanya jawab, serta evaluasi pascapelatihan menggunakan instrumen terstruktur. Kegiatan dilaksanakan pada 24 November 2025 di Desa Jambelaer dan diikuti oleh 20 kader desa, perangkat desa, dosen, serta mahasiswa Universitas Bhakti Kencana. Hasil evaluasi menunjukkan bahwa 78% kader mampu memahami manfaat bahan herbal dan mempraktikkan pembuatan minuman Kiwari secara mandiri sesuai prosedur, sedangkan 22% kader masih memerlukan pendampingan lanjutan. Pelatihan ini menunjukkan bahwa pendekatan partisipatif berbasis praktik dapat meningkatkan kapasitas kader dalam pemanfaatan bahan lokal. Program ini juga berpotensi mendukung pemberdayaan masyarakat, peningkatan literasi kesehatan, dan pengembangan UMKM desa berbasis kearifan lokal. Healthy Drinks to Boost Immunity "Sehat Taste Kiwari, Jamu Taste Anyar" in Jambelaer Village, Subang Jambelaer Village, Dawuan District, Subang Regency, has local food resources and family medicinal plants, including pineapple, Javanese turmeric, and butterfly pea, that can be developed into functional herbal drinks. However, these local resources have not been optimally processed into value-added products. This community service program aimed to improve village cadres’ knowledge and practical skills in processing local ingredients into modern herbal drinks through the development of Temulawak Squash and Butterfly Pea Squash. The activity was conducted on November 24, 2025, in Jambelaer Village and involved 20 village cadres, village officials, lecturers, and students of Universitas Bhakti Kencana. The methods included health education, product-making demonstrations, group-based hands-on practice, discussion sessions, and post-training evaluation using structured instruments. The evaluation showed that 78% of cadres were able to understand the benefits of herbal ingredients and independently practice the preparation of Kiwari drinks according to the procedures provided, while 22% still required further assistance. These findings indicate that participatory and practice-based training can strengthen cadres’ capacity to utilize local resources for functional herbal drink innovation. This program also supports community empowerment, health literacy improvement, and the development of village-based micro, small, and medium enterprises.]]>
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