2025Journal articleFree to read
Tri Arya Putra, Eka Nurzanah, Alia Damaiyanti, Tika Potri Utami, Nur Isyanto
INANTA | Jurnal Pengabdian Kepada Masyarakat
The health issues caused by the consumption of instant beverages with chemical ingredients have increased the demand for alternative healthy drinks made from natural ingredients. Basil leaves (Ocimum basilicum), which are commonly used only as a garnish, have the potential to be developed into a functional herbal beverage. This community service program aims to utilize the local potential of basil leaves as an innovative herbal product while promoting entrepreneurship in the Pringsewu area. The activities include training on making basil leaf tea, simple production processes, flavor variant innovations, and product marketing strategies. The outcomes indicate that with affordable production costs and attractive packaging strategies, basil leaf tea (Tea Mang) has good economic and health potential. Initial market responses show interest, particularly in the matcha flavor variant. This program has also successfully raised community awareness of the health benefits of basil leaves and opened new business opportunities based on local plants.
Abstract text comes from PubMed, OpenAlex or Europe PMC and belongs to the authors and publisher.
Study type
Food science / processing
Making, milling, storing or using matcha in foods.
Assigned automatically from the title, abstract and subject terms.
Topics
Matcha is mentioned in passing here (named in the abstract).
Tri Arya Putra, Eka Nurzanah, Alia Damaiyanti, Tika Potri Utami, Nur Isyanto. (2025). Pemanfaatan Daun Kemangi (Tea Mang) sebagai Inovasi Minuman Herbal dalam Mendorong Kewirausahaan Berbasis Potensi Lokal di Pringsewu. INANTA | Jurnal Pengabdian Kepada Masyarakat. https://doi.org/10.64344/inta.v1i1.26
DOI: 10.64344/inta.v1i1.26
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