Torch Ginger Tea: An Innovation In Antioxidant-Rich Herbal Drink Based on Local Indonesian Resources At Prince Of Songkla University, Thailand

Dayan Hisni (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Rukmaini (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Putri Habibah (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Anis Sholikah (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Rifa Ulfah Ghina (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Nova Putri Agustin (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Vina Nurmayati (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Ervianty Aprilia (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Adi Elviana Baunsele (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Nike Arisandi (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Iponi Saraswati (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Lenny Irmawaty Sirait (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Nurjana Al Idrus (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Ega Oktavia (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Marlin Agustina (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Stelmaris Leunufna (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Lidya Nofita Sirait (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Happy Pagan (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Fariska Dwi Septarina (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Eka Wahyuni (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Ratnasari (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Elis Susilawati (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Rati Rolobessy (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Dini Liani (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)
Ummy Fadilah Fatmawati (Midwifery Department, Faculty of Health Sciences, Nasional University, Jakarta, Indonesia)

International Journal of Community Services
Vol. 4 No. 1 (2026): InJCS Vol 4 No 1 (2026)

Abstract Kecombrang (Etlingera elatior) is an Indonesian native plant from the Zingiberaceae family that has long been used as a spice and traditional medicine, but its potential as a functional health beverage has not been widely developed, especially abroad. This community service activity aims to improve the knowledge and skills of the community and Indonesian community in Thailand in utilizing kecombrang flowers into Kecombrang Tea, as well as strengthening cross-cultural health knowledge exchange. The activity was carried out on June 26, 2026 at Prince of Songkla University, Thailand with 35 participants consisting of students, health workers, and Indonesian community and migrants in the region. Implementation methods included theoretical education, demonstration, direct practice of making kecombrang tea, and evaluation using pre-test and post-test. The results showed an increase in participants' knowledge scores from an average of 58.3 to 87.6, and all participants were able to process kecombrang flowers into hygienic and safe-to-consume herbal tea. Kecombrang Tea has proven strong antioxidant activity due to its flavonoid, phenolic, and anthocyanin content, so it has the potential to support body cell health and become a creative economic opportunity based on local resources