PELATIHAN PENGELOLAAN REMPAH MENJADI PRODUK JAMU CELUP TRADISIONAL DI DESA SENGGURUH KABUPATEN MALANG

Abstract

Sengguruh Village has a Sustainable Food Court (P2L) which is focused on the RT 23 environment because there is a fairly large yard. Some of the plants found in the P2L area are very diverse, mainly containing several family medicinal plants (TOGA), one of which is spices. During the COVID-19 pandemic, spices have become an alternative to traditional herbs that can boost the immune system against viruses that enter the body. In addition, since the outbreak of COVID-19, there has been a very significant decline in the turnover of MSME actors. Therefore, the spices from the Sustainable Food Courtyard (P2L) can be used as a solution for traditional dyed herbal MSME products with suitable packaging for sale in the market which can increase household income for Sengguruh Village residents and can be economically independent during the COVID-19 pandemic. this. The purpose of this service is to provide practical and high-value traditional herbal dipping training to several MSMEs of traditional herbal medicine in Sengguruh Village. The method used in this training is to provide education on how to make traditional dyed herbs and variations of herbal preparations with attractive flavors and colors. The result of this training is a dyed herbal product with three flavors and colors, namely red, yellow and purple.