Community Empowerment through the Development of Instant Herbal Beverage from Butterfly Pea Flower Using Foam-Mat Drying Technique

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Published: Jun 15, 2026
DOI: https://doi.org/10.33084/pengabdianmu.v11i6.11850
Keywords:
Clitoria ternatea Foam-mat drying Herbal instant drink

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Septariawulan Kusumasari
Universitas Sultan Ageng Tirtayasa
https://orcid.org/0000-0002-6806-0777
Bayu Meindrawan
Universitas Sultan Ageng Tirtayasa
https://orcid.org/0000-0002-5319-2419
Aulia Ikhsan
Universitas Sultan Ageng Tirtayasa
Vega Yoesepa Pamela
Universitas Sultan Ageng Tirtayasa
https://orcid.org/0000-0002-0746-4866
Fandy Achmad
Universitas Sultan Ageng Tirtayasa
https://orcid.org/0000-0002-2074-2453
Najwa Rizkia
Universitas Sultan Ageng Tirtayasa
Salma Nur Haniyah
Universitas Sultan Ageng Tirtayasa
Nadia Nurfadilah Putri
Universitas Sultan Ageng Tirtayasa

Abstract

The innovation of functional food products from local natural resources is one way to promote rural entrepreneurship and address food security. This community service activity aimed to empower the Kelompok Tani Kadugemblo by developing instant herbal drinks from butterfly pea (Clitoria ternatea) using the foam mat drying method. This program reached 50 individuals and comprised socialization, training, demonstrations, sensory analysis, and support with branding and packaging. The functional beverages, formulation, drying, and technology concepts were assessed using a pre- and post-test surrounding the participants’ knowledge. The mean pre-test score was 49.4%, while the post-test mean increased to 97.8%, resulting in a relative increase of 97.98%. These results indicate that the participatory and pragmatic approach strongly reinforced farmers’ knowledge and skills in producing instant beverage powders. It also increased understanding of the product, its attributes, the importance of shelf life, and the potential market for functional herbal drinks. This case study exemplifies the role of functional technology in fostering sustainable community development and rural economic growth.

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How to Cite
Kusumasari, S., Meindrawan, B., Ikhsan, A., Pamela, V. Y., Achmad, F., Rizkia, N., Haniyah, S. N., & Putri, N. N. (2026). Community Empowerment through the Development of Instant Herbal Beverage from Butterfly Pea Flower Using Foam-Mat Drying Technique. PengabdianMu: Jurnal Ilmiah Pengabdian Kepada Masyarakat, 11(6), 1926–1933. https://doi.org/10.33084/pengabdianmu.v11i6.11850
Issue
Vol. 11 No. 6 (2026): PengabdianMu: Jurnal Ilmiah Pengabdian kepada Masyarakat
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Articles
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