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Journal of Indonesian Public Health Service
Published by Sekolah Tinggi Ilmu Kesehatan Husada Jombang
ISSN : 30481287     EISSN : 30481031     DOI : https://doi.org/10.60050/jiphs
Core Subject : Health, Social,
Health Professions Public Health Social Sciences
Journal of Indonesian Public Health Service (JIPHS) is a scientific journal of the results of implementing Community Service activities. The Journal of Indonesian Public Health Service (JIPHS) is managed by the College of Health Science Husada Jombang. The scope of this journal is articles originating from the implementation of community service activities carried out in the health sector, especially nursing, public health, nutrition, midwifery, occupational safety, health promotion, and community empowerment in health. Journal of Indonesian Public Health Service (JIPHS) is published twice a year, namely May and October. Each publication consists of a minimum of 5 scientific articles.
Arjuna Subject : Kedokteran - Kesehatan Masyarakat, Kesehatan Lingkungan dan Pekerjaan
Articles 21 Documents
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INTRODUCTION TO RED GINGER PROCESSING AS A HEALTH DRINK FOR WOMEN WITH REPRODUCTIVE HEALTH DISORDERS IN PETERONGAN JOMBANG Mudrikatin, Siti; Yastutik, Iryani Yuni; Setyowati, Risha
Journal of Indonesian Public Health Service Vol. 2 No. 2 (2025): Volume 2, Issue 2, November 2025
Publisher : Library Unit collaborates with the Institute for Research and Community Service, College of Health Sciences Husada Jombang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60050/jiphs.v2i2.112

Abstract

This community service program aimed to improve knowledge and practical skills among women regarding the processing of red ginger (Zingiber officinale var. rubrum) as a health beverage to support reproductive health and immune function. The activity was conducted in Jabon Village, Jombang Regency, involving 25 participants. The intervention consisted of health education, interactive discussion, and a hands-on demonstration session. Program evaluation was carried out using a pre-test and post-test questionnaire to assess participants’ knowledge. The results showed an increase in the mean knowledge score from 62.4 (pre-test) to 84.7 (post-test), indicating a significant improvement in participants’ understanding of the benefits and processing methods of red ginger. Participants were also able to independently demonstrate the preparation of red ginger beverages. In addition, the program enhanced participants’ awareness of the economic potential of herbal products as home-based business opportunities. In conclusion, the combination of education and practical demonstration is effective in improving community knowledge and skills. Further follow-up programs are recommended to ensure sustainability and long-term impact.

Page 3 of 3 | Total Record : 21

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