Instant Ginger Drink Training: Promoting Health and Entrepreneurship in Taba Air Pauh Village

Kepahiang, July 4, 2024 – The Chemistry Department, Faculty of Mathematics and Natural Sciences, Bengkulu University, once again demonstrated its dedication through a Community Service Program. This time, the PKM, titled “Training on Making Ready-to-Brew Health Drinks,” was held in Taba Air Pauh Village, Tebat Karai District, Kepahiang Regency.

This initiative is part of the department’s efforts to directly contribute to the community by utilizing local resources such as ginger, which is abundant in Taba Air Pauh Village. The community service team aims to improve the economic well-being of residents by promoting entrepreneurship based on local products.

The training involved 20 participants, including teenagers and housewives from the village. The program began with an introduction to the nutritional content and health benefits of ginger, followed by hands-on practice in making instant ginger drinks using simple techniques. Participants were taught each step of the process, from washing and slicing the ginger, blending it to extract its juice, cooking the juice with sugar, and crystallizing it into instant ginger powder. The final product is a practical, ready-to-brew instant ginger drink with economic potential.

“This training is very useful. We learned how to properly process ginger and got new ideas for starting a business,” said one of the participants.

The Head of the Community Service Team, Khafit Wiradimafan, S.Si., M.Si., expressed his appreciation for the enthusiasm shown by the villagers. “We hope this training provides new insights and entrepreneurial opportunities for the people of Taba Air Pauh Village. With the abundant ginger in this area, instant ginger drinks can become one of the village’s flagship products,” said Khafit.

The activity was supported by team members from the Chemistry Department, including lecturers Prof. Dr. Morina Adfa, S.Si., M.Si., Dr. Agus Martono HP, DEA, and Vicka Andini, S.Si., M.Sc., as well as students Khusnul Azizah and Lenon Jus Pentus Tarigan. This cross-element collaboration highlights the synergy between lecturers and students in fulfilling the Tri Dharma of Higher Education.

“In the future, we hope the community can develop flavor variations, such as adding honey or lemon, to increase the appeal of instant ginger products,” added Agus Martono, a team member.

This training is a tangible example of how universities contribute to transferring knowledge and technology to foster sustainable local community empowerment. [Vicka Andini/Evi Maryanti]