PEMBUATAN MINUMAN SEDUHAN “NDOA†DARI DAUN JERUJU (Acanthus illicifolius L.) di KAMPUNG PIGAPU DISTRIK IWAKA KABUPATEN MIMIKA
DOI:
https://doi.org/10.29303/abdiinsani.v10i3.1032Keywords:
Antioxidant, Jeruju Leaves, Mangrove, Ndoa, SteepingAbstract
Pigapu Village in Iwaka District, Mimika Regency is a mangrove forest area (mangrove). Mangrove leaves (mangrove) have benefits, namely as a brewed drink from jeruju leaves (Acanthus illicifolius L.). This Acanthus leaf brew drink has bioactive compounds that act as antioxidants. This activity aims to introduce teh knowledge and technology of making brewed drinks from Jeruju leaves. Community service is carried out in Pigapu village. Teh community service partners are teh Forest Farmers Group and teh Pigapu Village Institution Social Forestry Business Group which are assisted by teh Sahul Lestari Ecology Foundation. Tehre are about 40 members of teh farmer group. Teh method consists of 3 stages: pre activity, activity and post activity. Making teh brewed drink is collecting Jeruju leaves where teh leaves that are picked are teh leaves from teh first shoot to teh seventh shoot. After teh leaves are cleaned, teh leaves are separated from teh bones of teh leaves and teh bones are washed and tehn sliced ​​thinly using a knife. After being sliced, teh leaves are tehn dried in teh sun for about 5 days. When teh conditions are very dry, tehse leaves are ready to be packaged in dye packs and pouch packs. Teh Pigapu Village Institution Social Forestry Business Group in general has marketed this “Ndoa†brew at local and national events. In conclusion, tehre has been an increase in teh knowledge and skills of teh community in addition to being a source of economic income for teh local community. When teh conditions are very dry, tehse leaves are ready to be packaged in dye packs and pouch packs. Teh Pigapu Village Institution Social Forestry Business Group in general has marketed this “Ndoa†brew at local and national events. In conclusion, tehre has been an increase in teh knowledge and skills of teh community in addition to being a source of economic income for teh local community.
Downloads
References
Adi, C. P., Soeprijadi, L., Aripudin, & Arifiana, A. N. M. (2023). Strategi Pemasaran Produk Teh Jeruju (Acanthus illicifolius L.) di Harapan Mandiri Kebumen Jawa Tengah. Jurnal Ilmu Perikanan Dan Kelautan, 5(1), 89–95. https://doi.org/https://doi.org/10.47685/barakuda45.v5i1.296.
Anggraini, L. O. (2020). Pengayaan Varian Rasa Teh Jeruju (Acanthus illicifolius L.) Terhadap Antioksidan dan Tingkat Kesukaan Konsumen (Skripsi). Universitas Sumatera Utara. Tidak Dipublikasikan.
Dias, T. R., Tomas, G., Teixeira, N. F., Alves, M. G., Oliveira, P. F. & Silva, B. M. (2013). White Tea (Camellisinensis L.).
Handayani, S. (2018). Identifikasi Jenis Tanaman Mangrove Sebagai Bahan Alternatif Di Kabupaten Sidoarjo Jawa Timur. Jurnal Teknologi Pangan, 12(2), 33-46.
Hartoyo, A. (2003). Teh dan Khasiatnya Bagi Kesehatan: Sebuah Tinjauan Ilmiah. Yogyakarta (ID): Kanisius.
Irawanto, R., Ariyanti, E. E., & Hendrian, R. (2015). Jeruju (Acanthus illicifolius): Biji, Perkecambahan dan Potensinya. Proseding Seminar Nasional Masyarakat Biodiversitas Indonesia. 1(5), 1011-1018.
Kertadjaja, W. (2005). Manfaat Teh (Camelia sinensis). Jurnal Meditek, 13(34), 31-35.
Mardhia, D., Firdaus, R., Saputra, F., Asriyanti, D. A., & Pratama. (2019). Pemanfaatan Acanthus illicifolius Sebagai Produk Olahan Teh Dalam Rangka melestarikan Mangrove di Desa Labuhan Sumbawa. Jurnal Abdi Insani, 6(3), 348-358.
Nuryani, S. A., Lestari, S. D., Baehaki. (2020). Uji Fitokimia dan Aktivitas Teh Daun Daruju (Acanthus illicifolius). Jurnal Teknologi Hasil Pertanian, 7(1), 28-35.
Pratt., & Hudson. (1992). Natural Antioxidant Not Exploited Commercially. Hudson, B.J.F. (ed) Elsevier Applied Science.
Prayogo, E., Purwoko, A., & Hartini. (2015). Analisis Finansial Pemanfaatan dan Pengolahan Daun Jeruju (Acanthus illicifolius) Menjadi Berbagai Produk Olahan. [Tesis]. Universitas Sumatera Utara. Tidak Dipublikasikan
Puspitasari, D. F. & Munisih. (2022). Uji Total Flavanoid dan Uji Aktivitas Ekstrak Metanol Daun Jeruju (Acanthus illicifolius L.) Terhadap Balteri Streptococcus Mutans. Jurnal Ilmiah Farmasi, 11(2), 31-39.
Putriani, D., & Kardha, D. (2020). Penerapan Teknologi dalam Memaksimalkan Penjualan Teh di Indonesia. Jurnal Ilmiah Agrineca, 20(1), 16-25.
Safitri, Y., Saputra, O., Khodijah, S., Firdaus, R., Saputra, A. & Mardhia, D. (2018). Teman DJ (Teh Mangrove Daun Jeruju) Sebagai Upaya Peningkatan Ekonomi Masyarakat Desa Emang Lestari. Jurnal Pengembangan Masyarakat Lokal, 1(1), 18-24.
Saptiani, G., Prayitno, B. S. & Anggoro, S. (2013). Potensi Antibakteri Ekstrak Daun Jeruju (Achantus ilicifolius) Terhadap Vibrio Secara In Vitro. Jurnal Kedokteran Hewan, 7(1), 17-20.
Wangiyana, I. A. (2021). Produk Teh Herbal Hutan Unggulan Pulau Lombok. Jurnal Ilmiah Sangkareang Mataram, 8(3), 6-13,
Wijayanti, A., Emilyasari, D., Hardina, S., Liana, T., & Utami. (2023). Pemanfaatan Daun Mangrove (Acanthus illicifolius L.) Sebagai Teh Herbal Anti Kanker Alami. Journal Of Character Education Society, 6(3), 567–574.