<![CDATA[Purpose: This community service programme aimed to improve villagers’ knowledge of spinach and cucumber as ingredients for a non-food product, demonstrate household-scale herbal cleansing powder preparation, and evaluate knowledge changes.Methodology: Five visits to Pulau Semambu, Ogan Ilir, South Sumatra, during July–September 2026 included education and guided demonstrations of drying, milling, sieving, weighing, mixing, and packaging. Of 23 participants, 22 completed identical author-developed pretests and posttests, analyzed using Shapiro–Wilk and Wilcoxon signed-rank tests.Results: Mean scores increased from 74.09 to 90.00, and median scores from 80 to 100 (Wilcoxon |Z| = 3.43; p < 0.001; r = 0.73). Fifteen participants improved, with none declining. Six participants (27.3%) achieved maximum pretest scores. Excluding these participants, mean scores increased from 64.38 to 86.25 (p < 0.001).Conclusions: The programme demonstrated short-term knowledge improvement, although adoption, production, and economic outcomes remain unmeasured, and the powder remains an untested prototype.Limitations: The uncontrolled single-group design, immediate assessment, unvalidated instrument, and ceiling effect limit interpretation. Physicochemical, microbiological, dermatological, stability, and cost assessments were not conducted.Contributions: The programme provided measurable knowledge gains and a locally retained household-scale preparation protocol with basic batch checks. Product verification, costing, and regulatory compliance remain prerequisites for production.]]>
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