Sriwijaya Journal of Community Engagement And Innovation

Edukasi dan Pelatihan Pemanfaatan Daun Salam Menjadi Produk Minuman Kesehatan sebagai Terapi Alternatif Penyakit Degeneratif di Desa Burai, Tanjung Batu

2025-06-03T04:02:29+00:00

Bay leaves contain various nutrients and vitamins and have the potential to be utilized as functional antioxidant beverages, such as tea bags and carbonated drinks. This training aimed to encourage the community of Burai Village, Tanjung Batu District, to process bay leaves into health drinks as an alternative therapy for degenerative diseases. The community service activity was done through a direct empowerment and mentoring approach, targeting primarily non-working housewives and young women. The expected outcome of this activity was the development of functional beverage products made from bay leaves—such as tea bags and carbonated drinks—that can be consumed daily, along with an increase in public knowledge about medicinal plants. The program was successfully implemented and has improved the community’s understanding of utilizing and processing bay leaves into health drinks for alternative treatment of degenerative diseases.

Pemanfaatan Ekstrak Mentimun (Curcumis sativus L) dan Virgin Coconut Oil (VCO) sebagai Krim Kolagen Anti Penuaan

2025-06-03T04:00:40+00:00

Collagen cream can be formulated using virgin coconut oil (VCO), which is rich in antioxidants and cucumber extract and is beneficial for tightening the skin, preventing facial wrinkles, and slowing down skin aging. During the preparation phase, a preliminary survey was conducted, followed by determining the location and identification of partner institutions for the community service activity. The implementation phase included educational outreach, hands-on practice in producing VCO, and the formulation of collagen cream using cucumber extract and VCO with the target community. Evaluation was conducted through a question-and-answer session and an assessment of the products produced. As a result, participants could independently produce collagen cream, from preparation to packaging, following the guidance provided by the implementation team. The activity successfully produced 75 bottles of VCO (50 mL packaging) and 100 units of collagen cream. This community service initiative enhanced public knowledge of utilizing VCO and cucumber extract as raw materials for anti-aging collagen cream production.

Pendampingan Peningkatan Stabilitas Sediaan Saturasi Air Rebusan Tumbuhan Brotowali dan Buah Jeruk Nipis sebagai Pencegah Penyakit Diabetes di Desa Pulau Semambu, Ogan Ilir, Sumatera Selatan

2025-06-03T04:01:20+00:00

Unhealthy eating habits are now found in urban and rural regions, including Pulau Semambu. Diabetes mellitus is one of the consequences of such dietary patterns. As a form of contribution, Universitas Sriwijaya carried out a community service activity by promoting local medicinal plants, such as brotowali, to help prevent diabetes. This activity aimed to enhance residents' skills in preparing a stable saturation formulation using brotowali decoction. The methods employed included basic concept presentations and direct assistance to 20 participants. Participants were taught how to prepare the formulation with and without adding honey. The pH measurements of the components were as follows: brotowali decoction (7.3), lime juice (3.2), honey (6.0), and sodium bicarbonate (8.9). The final formulation had a pH of 6.7 (with stabilizer) and 6.2 (without stabilizer). Adding a stabilizer accelerates gas dissipation (foam height is 0.7 cm; foam disappears in 12 seconds).

Pemberdayaan Masyarakat Melalui Usaha Pemanfaatan Daun Pisang Kering sebagai Teh Herbal Kesehatan dan Wadah Makanan Biodegradable

2025-06-03T03:59:32+00:00

Dried banana leaves have the potential to be herbal medicine ingredients and can be utilized to produce biodegradable food containers or packaging. This community service activity included preparation, implementation in the form of educational outreach and hands-on practice with the target audience, as well as evaluation. The evaluation was conducted through a question-and-answer session and assessment of the products created by participants. After the activity, participants learned about the active compounds in dried banana leaves that can be used to make herbal health tea. In addition, they also learned how to create biodegradable food containers from dried banana leaves. This community service activity proved to be beneficial in enhancing the participants’ knowledge and skills in processing dried banana leaves into valuable products for both health and environmental sustainability.