Pendampingan pembuatan produk minuman dan snack sehat dari bahan dasar jahe merah pada kader lansia
Abstract
Abstrak
Jahe merah merupakan tanaman tradisional yang kaya akan manfaat untuk kesehatan, antara lain dapat mengurangi nyeri, menurunkan skor WOMAC pada pasien osteoarthritis, dan meningkatkan dayat tahan tubuh. Tujuan kegiatan pengabdian masyarakat ini untuk meningkatkan keterampilan kader lansia dalam pengolahan jahe merah menjadi minuman dan snack sehat dalam bentuk serbuk atau bubuk dan ting ting jahe merah. Metode pelaksanaan kegiatan memberikan edukasi kepada kader terkait manfaat dan khasiat jahe merah terhadap kesehatan, dan memberikan pelatihan dalam pembuatan produk jahe merah dalam bentuk bubuk jahe dan ting ting jahe merah. Hasil evaluasi pengetahuan kader didapatkan peningkatan 45,8% pada aspek kognitif dari hasil pretest didapatkan nilai rata-rata 59 (kategori kurang) menjadi nilai rata-rata 86 pada hasil post test atau dengan kategori baik. Sedangkan hasil evaluasi aspek keterampilan kader dalam mengolah jahe merah menjadi serbuk/bubuk dan ting-ting jahe merah didapatkan peningkatan 46,7% dari nilai rata-rata 60 (kategori cuku) saat pretest menjadi nilai rata-rata 88 (kategori baik) saat post test.
Kata kunci: kader lansia; jahe merah; kesehatan; bubuk jahe merah; ting ting jahe merah.
Abstract
Red ginger is a traditional plant that is rich in health benefits, including reducing pain, reducing WOMAC scores in osteoarthritis patients, and increasing endurance. The aim of this community service activity is to improve the skills of elderly cadres in processing red ginger into healthy drinks and snacks in the form of red ginger powder and ting ting. The activities carried out were to increase cadres' knowledge regarding the benefits and properties of red ginger for health, and to improve the skills of elderly cadres in making red ginger products by making snacks and drinks from red ginger base ingredients in the form of ginger powder and red ginger ting ting. Evaluation is carried out by conducting pre-tests and post-tests on cadres' knowledge and utilization/processing of red ginger into a product. The results of the evaluation of cadre knowledge showed an increase of 45.8% in the cognitive aspect. From the pretest results, the average score was 59 (poor category) to an average score of 86 in the post test results or in the good category. Meanwhile, the results of the evaluation of the cadres' skill aspects in processing red ginger into powder/powder and red ginger ting-ting showed an increase of 46.7% from an average score of 60 (cuku category) at pretest to an average score of 88 (good category) at post test.
Keywords: elderly cadres; red ginger; health; red ginger powder; ting-ting jahe merah.
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DOI: https://doi.org/10.31764/jpmb.v8i3.25317
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