Inspirasi: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Vol. 1 No. 2 (2021): Agustus

Diversivikasi Kayu Secang dalam Meningkatkan Kualitas Produk Makanan Tradisional

Rachma Indrarini (Universitas Negeri Surabaya)
Lucky Rachmawati (Universitas Negeri Surabaya)
Mauren Gita (Universitas Negeri Surabaya)
Shinta Lintang (Universitas Negeri Surabaya)
Andi Fahrudin (Universitas Negeri Surabaya)



Article Info

Publish Date
11 Oct 2021

Abstract

Modern lifestyle requires every human being to be able to move quickly both inside and outside the room. Various kinds of health risks can threaten all human activities, one of which is the free radical element. Many things can be done to prevent free radicals, namely healthy living, by exercising and consuming food and drinks that are beneficial to our body. Wedang secang is one drink that is beneficial to the body, made from wood extract of secang and other herbs. Our partner Ms. Windi is a secang drink maker. Mrs. Windi packs a drink with a bottle. However, the beverage can not last long, in two days the beverage has been fermented. Based on that, the Community Service was conducted to provide diversification of secang drinks into secang candy and secang powder using FGD and workshops. Not only making products, but also taught packaging and marketing procedures.

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Journal Info

Abbrev

jppm

Publisher

Subject

Arts Humanities Economics, Econometrics & Finance Education Social Sciences Other

Description

The aim of this journal publication is to disseminate the conceptual thoughts or ideas and research results that have been achieved in the area of community services. Inspirasi particularly focuses on the main problems in the development of the sciences of community services areas as follows: 1. ...