IPB University Faculty Innovation Service Team Teaching Mothers in Nagrak Sukabumi to Make Tea from Nutmeg Peel Waste
Faculty and students from the Departments of Chemistry and Biochemistry at IPB University’s Faculty of Mathematics and Natural Sciences (FMIPA) provided training on making tea from nutmeg peel to members of the Women Farmer Group (Kelompok Wanita Tani or KWT) Kemuning in the village of Nagrak Selatan, Nagrak District, Sukabumi Regency (2-3/12).
The training was conducted as part of the Faculty’s Community Service and Innovation Program (Dosen Mengabdi Inovasi or DMI) at IPB University. The DMI team consists of researchers from IPB University affiliated with the Tropical Biopharmaka Study Center. The training was attended by KWT mothers from ten villages in the Nagrak District.
The Secretary of Nagrak Selatan Village, Aries Sundara, revealed that Nagrak Selatan Village has a significant amount of nutmeg commodities. However, the community’s utilization of nutmeg has generated a substantial amount of waste. Therefore, the village strongly supports the activities organized by IPB University’s faculty.
“We hope that after participating in this training, the KWT mothers can innovate in the utilization of nutmeg waste, thereby increasing its income and market value,” said Aries.
The team leader, Dr Waras Nurcholis, stated that the training aims to equip participants with the skills to make tea from nutmeg peel. The training on making tea from this waste is particularly interesting as nutmeg peel is often discarded.
The KWT mothers in Nagrak District welcomed and enthusiastically embraced the training on making tea from nutmeg peel. “The explanations in this training are very useful for the community. Members of KWT Kemuning now understand the utilization of nutmeg peel waste, which has been considered waste for a long time,” said one participant, Likeu Lestrianidiputri.
The series of tea-making training activities began with explanations, hands-on practice, and innovative blending of nutmeg tea by KWT mothers with various other herbal ingredients. The combination of these ingredients is intended to enhance the flavor and benefits of the tea.
Additional ingredients combined by participants included cinnamon, green tea, lemongrass, bay leaves, and lemon. Students from the Departments of Chemistry and Biochemistry at IPB University’s FMIPA actively accompanied the participants during the nutmeg tea-making training. (*/Rz) (IAAS/Hap)