Pemanfaatan Tanaman Rosella Merah Sebagai Sumber Antioksidan Makanan Dan Minuman Kesehatan Di Pondok Pesantren Mahasiswa An-Nur Surabaya

Abstract

Red rosella plant is one of the plants that can be used as a source of antioxidants. The problem so far is that red rosella is only drunk normally and has not been used optimally as food and health drink. The implementation method uses several methods, namely counseling, question and answer, discussions, assignments and training in the form of direct practice in the field of making red rosella tea and pudding. The target of the activity is students at the An-Nur Surabaya Islamic boarding school. The results of the pretest and posttest evaluation showed that most of the students experienced an increase in knowledge about the use of red rosella plants (96.9%). There was a significant increase in knowledge after counseling was carried out as seen from the p-value with a value of 0.000 (<0.05). It can be seen that the students involved were very enthusiastic about participating in this activity by actively asking questions and discussing. Most of the students (85%) liked the direct practice method, because it was easier to understand right away and they also really wanted to try it independently in the yard. The conclusion of this dedication is to stimulate students to utilize red rosella into products that can increase economic value in the Islamic boarding school environment with simple processes such as making rosella tea and pudding which can be sold as a form of entrepreneurship. It is hoped that this will become an alternative source of antioxidants to improve people's health and prevent disease by consuming foods and drinks that are rich in antioxidants from red rosella.