Formulation of Coffee Grounds Bar Soap (Used Coffee Grounde)
Formulasi Bar Soap dari Ampas Kopi (Used Coffee Grounde)
Abstract
Coffee consumption increases every year so that a lot of coffee grounds are wasted which can cause problems to the environment. This can be overcome by utilizing coffee grounds from various cafes/coffee shops. One of them is by making bar soap. The purpose of this study was to determine the quality of bar soap product formulations with the addition of different levels of coffee grounds based on the results of the pH test and organoleptic test. The research was conducted from October to December 2023 at the Banyorang Coffee Processing Center Office, Tompobulu Village, Banyorang District, Bantaeng Regency, South Sulawesi Province. This research method uses a Completely Randomized Design (CRD) with 4 (four) treatments, namely
formula 1 coffee grounds 40 g, palm oil 50%, coconut oil 30%, olive oil 20%, formula 2 coffee grounds 70 g, palm oil 50%, coconut oil 30%, olive oil 20%, formula 3 coffee grounds 100 g, palm oil 50%, coconut oil 30%, olive oil 20%, and formula F4 coffee grounds 130 g, palm oil 50%, coconut oil 30%, olive oil 20%. The results showed that the pH value is feasible to use bar soap for skin care 9.40 – 10.62 in accordance with SNI standards and organoleptic tests based on the criteria of color, aroma, texture, moisture, freshness, and freshness was in the formulation of 130 g coffee grounds, 50% palm oil, 30% coconut oil, and 10% olive oil.
References
Erna, A., Rahayu, A., Sulistiawati, E., Alma, B., Devi, S., 2021. Pengaruh Waktu dan Kecepatan Reaksi pada Pembuatan Sabun Cair Terhadap Nilai Viskositas dan Massa Jenis. Jurnal Teknik Kimia. 8(1):39-45.
Esquivel, P., Jimenez, V. M., 2012. Functional Properties Of Coffee and Coffee By-Products. Food Research International. (46):488-495.
Hifzhurrahman, A. H., Yunida, D., Andrianto. Pemanfaatan Material Ampas Kopi untuk Diolah Menjadi Cangkir Kopi Sekali Pakai. Jurnal e-Proceeding of Art & Design. 9(3): 2355-9349.
Juwita A.I, Mustafa A, Tamrin R. 2017. Studi Pemanfaatan Kulit Kopi Arabika (Coffeearabica L.) Sebagai Mikroorganisme Lokal (MoL). Agrointek. 11(1).
Limantara. J., Purnama, E. D., Rizqy, M. T. 2019. Penggunaan Ampas Kopi Sebagai Material Alternatif pada Produk Interior. Jurnal Intra. 7(2): 846-849.
Mustika, Y. A., 2019. 7 Manfaat Ampas Kopi untuk Merawat Kulitmu.Otten Coffee. https://ottencoffee.co.id/majalah/7-manfaat-ampas-kopi-untuk-merawat-kulitmu. (19 Mei 2024)
Nurdiana, A. Y., Purwati, E., Safitri, C. I. N. H. 2021. Formulasi dan Uji Mutu Fisik Sediaan Sabun Padat Ekstrak Kulit Bawang Merah (Allium cepa L). Jurnal Mulawarman Pharmaceuticals Conferences.13: 1-7.
Rabani, L. 2019. Karakteristik Mutu Sabun Kopi dengan Variasi Waktu Pencampuran dan Waktu Framming. Jurnal Agritepa. 5(2): 111-125.
Rezki, P., Yanti, C. I., Aovilia, H., Arnas, W. A. 2021. Trend Coffee Shop di Bandar Lampung dan Strategi dalam Bertahan di Tengah Banyaknya Coffee Shop di Bandar Lampung. Jurnal Ilmiah Mahasiswa Sosiologi. 20(20): 23-29.
Rosdanelli, H., Adventi, F., Parsaulian, R. Rtg., 2019. Pengaruh Suhu Reaksi, Kecepatan Pengadukan dan Waktu Reaksi pada Pembuatan Sabun Padat dari Minyak Kelapa (Cocos nucifera L). Jurnal Teknik Kimia. 8(1): 11-17.
Sumadewi, N. L. U., Puspaningrum, D. H. D., Adisanjay, N. N. 2020. PKM Pemanfaatan Limbah Kopi di Desa Catur Kabupaten Bangli. Jurnal Pendidikan dan Pengabdian Masyarakat. 3(2): 130132.
Wulandari, A., Erni, R., Ella, N., Pipih, A., 2019. Formulasi Ekstrak dan Biji Kopi Robusta dalam Sediaan Masker Gel Peet Off untuk Meningkatkan Kelembaban dan Kehalusan Kulit. Jurnal Ilmiah Farmasi. 9(2): 77-85.
