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(Program Studi Pendidikan Profesi Apoteker, Fakultas Kesehatan, Universitas Sari Mulia Banjarmasin, Indonesia)(2) Melviani Melviani
(Program Studi Pendidikan Profesi Apoteker, Fakultas Kesehatan, Universitas Sari Mulia Banjarmasin, Indonesia)(3) Dian Reki Fileni Filemon
(Program Studi Pendidikan Profesi Apoteker, Fakultas Kesehatan, Universitas Sari Mulia Banjarmasin, Indonesia)(4) Ine Andriani
(Program Studi Pendidikan Profesi Apoteker, Fakultas Kesehatan, Universitas Sari Mulia Banjarmasin, Indonesia)(5) Lalu Elwin Tri Surya Rinjani
(Program Studi Pendidikan Profesi Apoteker, Fakultas Kesehatan, Universitas Sari Mulia Banjarmasin, Indonesia)(6) Ririn Sagita
(Program Studi Pendidikan Profesi Apoteker, Fakultas Kesehatan, Universitas Sari Mulia Banjarmasin, Indonesia)(7) Rafelita Septania Barek Witin
(Program Studi Pendidikan Profesi Apoteker, Fakultas Kesehatan, Universitas Sari Mulia Banjarmasin, Indonesia)*corresponding author
AbstractAbstract. Cinnamon (Cinnamomum) is a popular spice due to its distinctive taste and aroma. However, because of a lack of knowledge about the health benefits of cinnamon, it tends to be used only as a flavoring agent. The aim of this program is to increase the local community’s knowledge and practical skills in the sustainable use of cinnamon, as well as to empower them to process cinnamon into high-value products with various health benefits. This program consists of three stages: preparation (survey and preparation of educational materials), implementation (education and training), and evaluation. Education was delivered directly using leaflets. The evaluation results showed that 18 participants (94.7%) experienced an increase in knowledge, and there was an improvement in the practical skills of participants as directly observed by the team. Participants were able to understand the process of making cinnamon candy as demonstrated and were able to practice it independently. Abstrak. Kayu manis (Cinnamomum) merupakan rempah yang populer karena rasa dan aromanya yang khas. Namun, karena kurangnya pengetahuan tentang manfaat kesehatan kayu manis, rempah ini cenderung hanya digunakan sebagai bumbu untuk menambah cita rasa. Tujuan dari program ini adalah untuk meningkatkan pengetahuan dan keterampilan praktis masyarakat lokal dalam pemanfaatan kayu manis secara berkelanjutan, serta memberdayakan mereka untuk mengolah kayu manis menjadi produk bernilai tinggi dengan berbagai manfaat kesehatan. Program ini terdiri dari tiga tahap: persiapan (survei dan penyusunan materi edukasi), pelaksanaan (edukasi dan pelatihan), dan evaluasi. Edukasi diberikan secara langsung menggunakan leaflet. Hasil evaluasi menunjukkan bahwa 18 peserta (94,7%) mengalami peningkatan pengetahuan, dan terdapat peningkatan keterampilan praktis peserta yang diamati langsung oleh tim. Peserta mampu memahami proses pembuatan permen kayu manis yang telah didemonstrasikan dan dapat mempraktikkannya secara mandiri. KeywordsKayu Manis; Kesehatan; Obat Herbal; Permen Sehat
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DOIhttps://doi.org/10.47679/ib.20261346 |
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Copyright (c) 2025 Risyda Komaliya, Melviani, Dian Reki Fileni Filemon, Ine Andriani, Lalu Elwin Tri Surya Rinjani, Ririn Sagita, Rafelita Septania Barek Witin
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