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This study focuses on the weight of broiler chicken carcass components. This study aims to see the extent to which this treatment has an effect on the weight of broiler chicken carcass components. The study used 80 chickens, with feed given CP 11 and CP 12. This study with a Completely Randomized Design includes 4 treatments 5 replications. Treatments are P0 = P0 = Level 0% in 1 L of drinking water, P1 = Level 7.5% in 1 L of drinking water, P2 = Level 15% in 1 L of drinking water. P3 = Level 22.5% in 1 L of drinking water. The study used Analysis of Variance (ANOVA) to see significance (P <0.05) and continued with the Duncan test to see significant differences between treatments. The results of the study statistically provide a significant effect (P <0.05) on the breast weight variable, but not significant (P>0.05) on the thigh weight, wing weight, and back weight variables. It can be concluded that the addition of ginger extract has a positive effect on breast weight, thigh weight, wing weight, and back weight of broiler chickens.

The Community Service Program (PKM) in Bingkat Village, Pegajahan District, Serdang Bedagai Regency, aims to improve community welfare by making instant dry healthy drinks from ginger extract. This activity involves lecturers and students from the Indah Medan Health Sciences College, with a focus on empowering housewives who are members of the PKK group. The training was attended by around 60 participants, who showed active participation during the discussion session on the benefits of ginger and the process of making healthy drinks. The training method includes lectures and practices, participants learn about the properties of ginger, how to choose quality ingredients, and packaging techniques. After the training, participants succeeded in producing instant dry healthy drinks, which are considered to have a distinctive aroma and fresh taste. A marketing plan was also prepared, including identifying target markets and promotional strategies through social media. This program has a positive impact on the family economy, increasing income through product sales. The community is expected to be able to increase their immune system and reduce the risk of disease by consuming this product regularly. The sustainability of the program is very important, so support is needed from the village government and related institutions for further development. Challenges faced include limited access to markets and capital, which require solutions through microfinance and effective marketing strategies.

Labor pain during the first stage of active phase is visceral, arising from uterine contractions and cervical dilation, processed through sympathetic efferent nerve fibers. One therapy that can be used to reduce this pain is the administration of red ginger extract, which is known to have the highest oleoresin content compared to other types of ginger. This study aims to assess the factors influencing the knowledge of third-trimester pregnant women about the benefits of red ginger drink as a pain reliever during the first stage of active labor at the RSUD Daerah Perdagangan. The study used an analytic cross-sectional design involving 66 respondents who met specific inclusion and exclusion criteria. The results showed that education, age, received information, and culture influenced pregnant women’s knowledge about the benefits of red ginger. Based on statistical tests, it was found that education, age, information, and culture have a significant impact on the level of knowledge among pregnant women. This study is expected to contribute to increasing pregnant women’s knowledge of alternative pain relief methods using red ginger and to enrich awareness of the importance of health information during pregnancy.

Drinks made from natural ingredients, especially those from family plants, have health benefits for improving the immune system in the body. Processing of family medicinal plants (TOGA) has different benefits such as turmeric, ginger, galangal, lemongrass, lime and honey. When combined, herbal plants provide more comprehensive health benefits compared to consuming one type of herbal alone. It is hoped that the combination can provide healing benefits for various diseases by processing it into herbal drinks such as infused water. Infusion is a liquid preparation made by extracting vegetable simplicia such as ginger, turmeric, galangal, lemongrass, honey and lime with water at a temperature of 90˚C for 15 minutes while stirring occasionally. Socialization regarding the use of infused water needs to be carried out among the public, such as teenagers at high school level. With the existence of the KKN program "Save the Country through Education" at Abdurrab University in 2024, it is necessary to socialize the manufacture of infused water to students at the Pekanbaru Taruna Vocational School on Jalan Rajawali Sakti Keluran Delima, Tuah Madani District, Pekanbaru City, Riau. This outreach is very important and must be carried out because of the many benefits of a combination of herbal plants for a naturally healthy young generation. The aim of this socialization activity is to find out the benefits of consuming infusion water for body health to increase body endurance.

Many things are found in the market with various brands and forms, such as in liquid form, instant powder or tablets. The tendency of people today is to prefer to use products whose packaging and presentation are more practical and fast, because it does not need to require a lot of time in preparing it. One example of a health drink that can be found is ginger extract instant drink, where the product is generally made by taking the juice from the ginger rhizome and then further processing. Most of these products are found in powder form, while some are made in tabled or water form.

Hyperemesis Gravidarum is vomiting that occurs until 20 weeks of gestation. Vomiting occurs so intense that everything that is eaten and drunk is vomited up, affecting the general condition of the mother. The management of mild hyperemesis gravidarum is very important, namely by giving ginger extract drink. Giving ginger drink for 1 week with the rule of drinking a third of a teaspoon of powdered ginger extract brewed using warm water and drunk three times per day. The purpose of this study was to determine the effect of drinking ginger extract on mild Hyperemesis Gravidarum in pregnant women. This outreach method is by providing an explanation to the community before the intervention in the form of ginger extract drinks and after the experiment in the form of giving ginger extract drinks. The number of samples in this study were 15 respondents who were pregnant women with mild hyperemesis gravidarum in Manyampa Hamlet. The leaflets were used. Furthermore, From the results of this counseling, it is hoped that the general public, especially health workers, can socialize the use of ginger extract drinks for pregnant women with Mild Hyperemesis Gravidarum. The target of this counseling is to reduce nausea and vomiting in pregnant women, especially pregnant women who experience nausea and vomiting in order to improve the quality and quality of services for pregnant women.

Wedang cemue is a traditional drink originating from the Ngawi area, East Java. The existence of wedang cemue is getting eliminated due to the presence of instant drink that we ready to serve and more practical. To preserve the existence of wedang cemue, an innovation is needed that can promote its existence, which is made cemue into to instant. The purpose of this study was to determine the preference of instant cemue, as well as to determine of antioxidant activity. The product preference test (taste, color and aroma) used hedonic scale. The preference test involved 25 panelist. A part from the hedonic test, antioxidant activity test were also carried out using the DPPH test. This study used a Completely Randomized Design with 1 factor that is the variation of formulations (4 formulations). Each formulation was repeated 3 times. The data obtained werw analyzed using ANOVA and further testing with DMRT. The results of cemue instant showed that the formulation I obtained higher acceptability on color (3,84), aroma (3,68) and taste (3,88). The antioxidant activity of formulation I showed the highest result (71,507).