Peningkatan Pemahaman Santri dan Pengelola Pesantren dalam Mengolah dan Mengonsumsi Produk Serbuk Kelor-Jahe di Pondok Pesantren As-Salamah Betahwalang Kabupaten Demak

Abstract

Islamic boarding schools are educational environments characterized by communal living, presenting unique challenges for health maintenance. Factors such as high-density living, shared habits, and limited understanding of nutrition and the use of herbal ingredients can impact efforts to maintain the health of the students. Moringa oleifera and Zingiber officinale are local ingredients with potential for use in food diversification and herbal beverages. This community service activity aimed to enhance the understanding and skills of the students and administrators at the As-Salamah Betahwalang Islamic Boarding School regarding the utilization of Moringa and ginger by processing them into instant powder products. The activity employed an educational and participatory approach, encompassing education on balanced nutrition and immunity, an introduction to the benefits of Moringa and ginger, plant cultivation practices, demonstrations and training on instant powder production and packaging, and evaluation via pre- and post-tests. Participants actively engaged in discussions, demonstrations, processing practices, and cultivation activities. A Moringa-ginger instant powder product was successfully produced through a process involving ingredient preparation, boiling Moringa, processing ginger, filtering, heating, adding sugar, stirring until powder formed, and packaging. The activity also established Moringa and ginger cultivation practices as a strategy to ensure a sustainable supply of raw materials. This program provided the partners with a foundation of knowledge and skills for utilizing local herbal ingredients to create practical products with the potential for independent and sustainable development.