Pelatihan Pembuatan Teh Kunyit Sereh untuk Kesehatan Masyarakat Ndano Nae Kota Bima

Hermawansyah Hermawansyah; Irma Indriani; Asmaul Hikmatan; Trimansyah Trimansyah; Nita Anggriani; Saifulah Saifulah; Antika Antika

Hermawansyah Hermawansyah Dosen Prodi PAI STIT Sunan Giri Bima
Irma Indriani Dosen Prodi PGMI STIT Sunan Giri Bima
Asmaul Hikmatan Dosen Prodi PGMI STIT Sunan Giri Bima
Trimansyah Trimansyah Dosen Prodi PGMI STIT Sunan Giri Bima
Nita Anggriani Dosen Prodi PGMI STIT Sunan Giri Bima
Saifulah Saifulah Mahasiswa Prodi PGMI STIT Sunan Giri Bima
Antika Antika Mahasiswa Prodi PGMI STIT Sunan Giri Bima

Keywords: community service, herbal training, turmeric lemongrass tea, public health, Ndano Nae, Bima City

Abstract

This community service activity aims to increase public awareness and understanding of health through training in making herbal tea from turmeric and lemongrass in Ndano Nae Village, Bima City. The training was conducted using an educational-participatory approach that included material delivery, herbal tea making demonstrations, interactive discussions, and hands-on practice by participants. The activity was evaluated through observation, interviews, group discussions, and simple questionnaires to assess changes in participants' understanding and behavior before and after the training. The results of the activity showed an increase in the community's understanding of the health benefits of turmeric and lemongrass, from around 40% before the training to 85% after the training. In addition, the habit of consuming herbal tea also increased from 30% to 70%, indicating a change in behavior towards a healthier lifestyle. Participants reported perceived benefits, such as increased endurance, improved digestive system, and reduced stress levels after regularly consuming lemongrass turmeric tea. From an economic perspective, this training also opened up opportunities for developing home-based businesses based on herbal products. This activity shows that practice-based training can increase public health awareness while encouraging the use of natural ingredients as a source of local economic potential.

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