PEMBERDAYAAN KADER PKK RW 04 KELURAHAN BADEAN KABUPATEN BONDOWOSO DALAM PENGOLAHAN JAHE SEBAGAI MINUMAN KESEHATAN
DOI:
https://doi.org/10.33795/abdimas.v13i1.7939Keywords:
Counselling and training, ginger, health drink, kader PKKAbstract
Ginger is a local plant with various health benefits. Currently, many processed ginger products are available on the market. However, the development of processed ginger products through innovative contemporary products such as ginger latte and ginger pink milk health drinks continues to increase community income. This community service program was carried out as an effort to improve the welfare of residents of RW 04, Badean Village, using the PRA (Participatory Rural Appraisal) method through counselling and training on processing ginger into health drinks because ginger is a local ingredient that is readily available at an affordable price in Bondowoso Regency. The significant role of kader PKK in the community is utilised as a motivating agent for women in their area to increase family income. The participants' enthusiasm for all activities is expected to be a widely beneficial solution for all residents as an alternative business to improve the family economy.
References
Agustina, M., Sarwili, I., Masyaroh, S., Purnamasari, R., & Rijaludin, C. (2022). Pemanfaatan Tanaman Herbal Jahe Menjadi Minuman Jahe untuk Meningkatkan Imunitas Tubuh di Era Pandemi Covid-19. Jurnal Pengabdian Masyarakat: Saga Komunitas, 1(1), 8–11. https://covid19.go.id/peta-sebaran,
Alawiah, T., & Sabahannur, S. (2022). Analis Nilai Tambah dan Kelayakan Usaha Sarabba Instan sebagai Produk Lokal Sulawesi Selatan (Studi Kasus pada “CV. Mogu Indonesia” di Kabupaten Maros). Jurnal Ilmiah Agribisnis, 5(1), 85–94. http://jurnal.agribisnis.umi.ac.id
Amin, A., & Waris, R. (2023). Edukasi Penggunaan Dan Cara Pengolahan Rimpang Jahe Sebagai Bahan Baku Obat Tradisional Di Desa Gunung Silanu, Kabupaten Jeneponto, Sulawesi Selatan. Jurnal Pengabdian Masyarakat Bangsa, 1(6), 789–795. https://doi.org/10.59837/jpmba.v1i6.259
Anh, N. H., Kim, S. J., Long, N. P., Min, J. E., Yoon, Y. C., Lee, E. G., Kim, M., Kim, T. J., Yang, Y. Y., Son, E. Y., Yoon, S. J., Diem, N. C., Kim, H. M., & Kwon, S. W. (2020). Ginger on Human Health: A Comprehensive Systematic Review of 109 Randomized Controlled Trials. Nutrients, 12(1), 157. https://doi.org/10.3390/nu12010157
Ayustaningwarno, F., Anjani, G., Ayu, A. M., & Fogliano, V. (2024). A critical review of Ginger’s (Zingiber officinale) antioxidant, anti-inflammatory, and immunomodulatory activities. Frontiers in Nutrition, 11, 1364836. https://doi.org/10.3389/fnut.2024.1364836
BPS Jawa Timur. (2025, July 15). Produksi Tanaman Biofarmaka Menurut Kabupaten/Kota dan Jenis Tanaman di Provinsi Jawa Timur. Https://Jatim.Bps.Go.Id/Id/Statistics-Table/3/VVZNelkycEdWM2t5V2poTFltOVVURWR0WWs1Mlp6MDkjMw==/Produksi-Tanaman-Biofarmaka-Menurut-Kabupaten-Kota-Dan-Jenis-Tanaman---Di-Provinsi-Jawa-Timur--2024.Html?Year=2024.
Indiarto, R., Subroto, E., Angeline, & Selly. (2021). Ginger rhizomes (Zingiber officinale) functionality in food and health perspective: a review. Food Research, 5(1), 497–505. https://doi.org/10.26656/fr.2017.5(1).361
Kiyama, R. (2020). Nutritional implications of ginger: chemistry, biological activities and signaling pathways. The Journal of Nutritional Biochemistry, 86, 108486. https://doi.org/10.1016/j.jnutbio.2020.108486
Krüger, S., Bergin, A., & Morlock, G. E. (2018). Effect-directed analysis of ginger ( Zingiber officinale ) and its food products, and quantification of bioactive compounds via high-performance thin-layer chromatography and mass spectrometry. Food Chemistry, 243, 258–268. https://doi.org/10.1016/j.foodchem.2017.09.095
Lestari, M. A., Santoso, M. B., & Mulyana, N. (2020). Penerapan Teknik Participatory Rural Appraisal (PRA) dalam Menangani Permasalahan Sampah. Jurnal Pengabdian Dan Penelitian Kepada Masyarakat, 1(1), 55–61. www.ayobandung.com
Mashadi, M., & Munawar, A. (2021). Pendampingan Pengembangan Kemasan Produk Bagi UMKM Kota Bogor. Jurnal Abdimas Dedikasi Kesatuan, 2(1), 115–120. https://doi.org/10.37641/jadkes.v2i1.1402
Motawi, T. K., Hamed, M. A., Shabana, M. H., Hashem, R. M., & Aboul Naser, A. F. (2011). Zingiber officinale acts as a nutraceutical agent against liver fibrosis. Nutrition & Metabolism, 8(1), 40–46. https://doi.org/10.1186/1743-7075-8-40
Ningsih, I. Y., Faradisa, H., Cahyani, M. D., Rosyidi, V. A., & Hidayat, M. A. (2020). The formulation of ginger oil nanoemulsions of three varieties of ginger (Zingiber officinale Rosc.) as natural antioxidant. Journal of Research in Pharmacy, 24(6), 914–924. https://doi.org/10.35333/JRP.2020.251
Ozkur, M., Benlier, N., Takan, I., Vasileiou, C., Georgakilas, A. G., Pavlopoulou, A., Cetin, Z., & Saygili, E. I. (2022). Ginger for Healthy Ageing: A Systematic Review on Current Evidence of Its Antioxidant, Anti‐Inflammatory, and Anticancer Properties. Oxidative Medicine and Cellular Longevity, 2022(1), 1–16. https://doi.org/10.1155/2022/4748447
Santi, E. N., & Wahyudi, E. (2021). Analysis of Additional Value Processed Red Ginger Products in East Kalimantan Province (A Case Study of Instant Red Ginger Processing in a Sustainable Farming Woman Group, Lempake Kacamatan Village, North Samarinda). Jurnal Agribis, 9(1).
Santoso, I., Choirun, A., Rofiq, A., Purnomo, M., & Wulan, S. N. (2023). Peningkatan Nilai Tambah Simplisia Jahe Merah Subgrade Di Bumdesma Sari Bumi, Kecamatan Pule, Kabupaten Trenggalek. Journal of Innovation and Applied Technology, 09(02), 24–29. https://doi.org/10.21776/ub.jiat.2023.9.2.04
Saputra, R., Wahyudi, B. S., Rahman, F. A., Huseini, M. A., Firmansyah, H., Priyati, A. S., Febriani, H., Ramadhona, N. F., Khairani, P., Shovia, R., & Jundiah, R. J. (2022). Pengolahan Rimpang Jahe (Zingiber officinale Rosc.) sebagai Minuman Herbal pada Era New Normal di Desa Gunung Mulya Kabupaten Kampar. Pakdemas: Jurnal Pengabdian Kepada Masyarakat, 2(1), 147–152. https://doi.org/10.58222/pakdemas.v2i1.78
Shaik, M. I., Hamdi, I. H., & Sarbon, N. M. (2023). A comprehensive review on traditional herbal drinks: Physicochemical, phytochemicals and pharmacology properties. Food Chemistry Advances, 3, 100460. https://doi.org/10.1016/j.focha.2023.100460
Shaukat, M. N., Nazir, A., & Fallico, B. (2023). Ginger Bioactives: A Comprehensive Review of Health Benefits and Potential Food Applications. Antioxidants, 12(11), 2015. https://doi.org/10.3390/antiox12112015
Sholikhah, I. Y. M., Subositi, D., Mustofa, F. I., Haryanti, S., Widodo, H., Mujahid, R., Maruzy, A., & Widiyastuti, Y. (2024). Traditional uses of ginger (Zingiber officinale Roscoe) based on ethnomedicine study in 254 Indonesia ethnic groups. Indian Journal of Traditional Knowledge, 23(5), 464–472. https://doi.org/10.56042/ijtk.v23i5.1331
Simanjuntak, A. (2024). Ginger (Zingiber officinale) in Traditional Heritage: Exploring Local Knowledge and Usage Practices in the Community of Tarutung, Tapanuli Utara. Indonesian Journal of Medical Anthropology, 5(2), 48–51. https://doi.org/10.32734/ijma.v5i2.17629
Sutarto, S., Sari, R. D. P., Utama, W. T., & Indriyani, R. (2022). Pembuatan Produk Minuman Herbal Keluarga dari Jahe di Desa Dwi Warga Tunggal Jaya Kabupaten Tulang Bawang. Buguh: Jurnal Pengabdian Kepada Masyarakat, 2(2), 88–91. https://doi.org/10.23960/buguh.v2n2.1067
Vaddhano, N., Sancoko, A. H., & Tulipa, D. (2023). Predicting Consumer Behavior Toward Healthy Beverages In Surabaya. JEM17: Jurnal Ekonomi Manajemen, 8(2), 163–178. https://doi.org/10.30996/jem17.v8i2.9902
Yanti, C. F., Usman, A. N., Ahmad, M., Ilhammudin, Ariyandi, A., & Budiaman. (2024). Analysis of Ginger Varieties (Zingiber officinale) in Indonesia, Nutritional Content and Potential for Health. BIO Web of Conferences, 96, 01021. https://doi.org/10.1051/bioconf/20249601021
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Indah Yulia Ningsih, Mochammad Amrun Hidayat, Ika Barokah Suryaningsih, Bambang Kuswandi

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.




