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All Journal Sainteks Padma: Jurnal Pengabdian Kepada Masyarakat
Juwita Ria Rumondang
Universitas Negeri Semarang
Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Mechanical Engineering Medicine & Pharmacology Public Health Social Sciences Other

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Optimalisasi Usaha Minuman Teh Kekinian di Bestea Semarang, Desa Karangtempel, Kecamatan Semarang Timur, Kota Semarang Meddiati Fajri Putri; Juwita Ria Rumondang; Moch Faizal Rachmadi; Arina Haque; Thamrin Thamrin; Zaimatun Nabilah; Sultan Ahmad El Hakim
PADMA Vol 5 No 1 (2025): JURNAL PENGABDIAN KEPADA MASYARAKAT (PADMA)
Publisher : LPPM Politeknik Piksi Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56689/padma.v5i1.2564

Abstract

Tea drinks have become an integral part of everyday life for Indonesians, especially in large cities. The development of the beverage industry has led to product diversification, encompassing a variety of traditional and modern tea variants, such as bubble tea and milk tea, catering to diverse consumer tastes. Globalization and modernization have also played a significant role in increasing the accessibility and variety of tea drinks in Indonesia, while innovative marketing and smart promotions have boosted the popularity and market penetration of contemporary tea beverage businesses like BesTea Semarang. However, it is crucial for businesses to maintain product quality, hygiene, and service to maintain and improve customer satisfaction and competitiveness in an increasingly competitive market. Contemporary tea beverage businesses like BesTea Semarang face numerous challenges. The main challenges are bee infestations due to the use of refined sugar in production, as well as declining sales during unfavorable weather conditions. Furthermore, there are issues with waste management and a lack of employee knowledge about customer service. As a solution, the community service team provides training and mentoring on the production of healthy herbal tea beverages, natural methods for repelling bees, and improving customer service. The results of the community service activities demonstrated improved product quality through diversification of herbal teas based on peppermint and spices, as well as enhanced human resource capacity in customer service. The implementation of this solution successfully increased sales and customer satisfaction at BesTea Semarang.
Development and Preliminary Safety Evaluation of a Ginger-Based Body Wrap Formulation for Sustainable SPA Practices Pramesti Adika Ratri; Putri Chairina Zulfiani; Indah Indi Afifah; Ifa Nurhayati; Juwita Ria Rumondang; Prasasti Ayusepha; Niken Ayu Saputri Ananda
Sainteks Vol. 23 No. 2 (2026): Oktober
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat (LPPM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30595/sainteks.v23i2.32695

Abstract

This study aimed to develop a ginger-based body wrap and evaluate its physicochemical and organoleptic characteristics, initial stability observations during storage, and preliminary skin safety for potential use in sustainable non-medical SPA practices. A Research and Development (R&D) approach adapted from the 4D model (Define, Design, Develop, and Disseminate) was employed. Three formulations containing 10% (F1), 20% (F2), and 30% (F3) ginger water were prepared using bentonite/clay as the base. The formulation was optimized by adjusting bentonite and sodium bicarbonate to achieve a target pH of 4.5–5.5. Organoleptic evaluation by three experts assessed color, aroma, homogeneity, and texture, while preliminary skin safety was examined through a physician-supervised patch test on 10 participants. The measured pH values were 5.24, 5.28, and 5.32 for F1, F2, and F3, respectively. Organoleptic achievement percentages were 83.31%, 81.19%, and 83.38%. No erythema, edema, itching, or redness was observed during the preliminary patch test, although some participants reported a localized warm sensation. Refrigerated samples remained within the target pH range after one week, while room-temperature storage was discontinued on day four because of a sour odor. These findings indicate the preliminary potential of ginger-based body wraps for sustainable SPA practices; however, further validated stability, preservation, safety, and formulation studies are required before commercialization.
Co-Authors Arina Haque Ifa Nurhayati Indah Indi Afifah Meddiati Fajri Putri Moch Faizal Rachmadi Niken Ayu Saputri Ananda Pramesti Adika Ratri Prasasti Ayusepha Putri Chairina Zulfiani Sultan Ahmad El Hakim Thamrin Zaimatun Nabilah