Claim Missing Document
Check
Articles

Found 3 Documents
Search

EcoCleanzyme Wash, Inovasi Sabun Cuci Piring Berbasis Ecoenzyme dan Proses Pembuatannya Mirah Sandika; Elany Tri Yuliyanti; Shila Radasahila
FUNDAMENTUM : Jurnal Pengabdian Multidisiplin Vol. 3 No. 1 (2025): Februari : FUNDAMENTUM : Jurnal Pengabdian Multidisiplin
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/fundamentum.v3i1.578

Abstract

EcoCleanzyme Wash is an innovative dishwashing liquid based on ecoenzyme, a liquid derived from the fermentation of organic waste such as fruit peels, vegetable scraps, brown sugar, and water. This product offers an environmentally friendly solution for household needs while addressing the challenges of suboptimal organic waste management. The three- month ecoenzyme fermentation process produces a liquid rich in natural enzymes with antibacterial, antifungal, and insecticidal properties, capable of breaking down harmful organic compounds. EcoCleanzyme Wash provides a safer alternative compared to conventional dishwashing liquids, which often contain harmful chemicals that can pollute water and soil. This product not only effectively cleans utensils but also supports the concept of sustainability by utilizing household organic waste. Additionally, EcoCleanzyme Wash helps reduce environmental pollution, often caused by improperly managed household waste. In Indonesia, organic waste constitutes the largest portion of household waste, which, if left unmanaged, can contaminate water, soil, and air, leading to various health issues such as diarrhea and skin infections caused by pathogenic microorganisms. The use of ecoenzyme in EcoCleanzyme Wash represents a tangible step toward promoting the concepts of reuse and sustainable waste management, aligned with government regulations on waste handling. This product also contributes to reducing negative impacts on ecosystems and raising public awareness about the importance of managing organic waste. This research aims to provide a detailed guide on the production process of ecoenzyme-based dishwashing liquid, covering the utilization of organic raw materials, fermentation steps, and product formulation. It is expected that the findings of this research can serve as a reference for the development of other environmentally friendly products and encourage innovation in household waste management. EcoCleanzyme Wash is a progressive step in creating a product that not only fulfills household needs but also positively impacts the environment.
Pengolahan Sampah Ramah Lingkungan Dengan Metode Ecobrick Dan Compostbag Di Kelurahan Kedungdoro Mirah Sandika; Agung Pujianto; Febby Rahmatullah Masruchin; Anang Suharyanto
ABDIMAS TERAPAN : Jurnal Pengabdian Kepada Masyarakat Terapan Vol. 1 No. 2 (2023): Desember: ABDIMAS TERAPAN: Jurnal Pengabdian Kepada Masyarakat Terapan
Publisher : Politeknik Kampar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59061/abdimasterapan.v1i2.581

Abstract

Community service is an activity that aims to help certain communities in several activities, students as companions for residents of RW 11 Kedungdoro sub-district regarding the Free Learning Campus Free Program (MBKM) Kampung Zero Waste (KZW) in collaboration with the Surabaya City Environmental Service, in socializing internal waste processing. Environmentally friendly media ecobricks and compost bags which aim to reduce waste generation, this activity uses the observation method, students observe the environment of rw 11 kedungdoro sub-district by going directly into the field.
Pengaruh Varian Menu dan E-Service Quality terhadap Keputusan Pembelian Mie Gacoan Cabang Lamongan Mirah Sandika; Ni Made Ida Pratiwi; Ute Chairuz M. Nasution
Masip: Jurnal Manajemen Administrasi Bisnis dan Publik Terapan Vol. 3 No. 2 (2025): Juni: MASIP: Jurnal Manajemen Administrasi Bisnis dan Publik Terapan
Publisher : Politeknik Kampar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59061/masip.v3i2.1046

Abstract

This study aims to determine the effect of menu variants and e-service quality on consumer purchasing decisions at Mie Gacoan, Lamongan branch. The research approach used is quantitative associative with a survey method through an online questionnaire. The sample size was 100 respondents who were taken using purposive sampling technique. Data analysis using multiple linear regression with classical assumption tests. The results showed that both menu variants and e-service quality had a significant effect on purchasing decisions, both partially and simultaneously. These findings indicate that menu innovation and digital service optimization have an important contribution to consumer behavior in choosing and buying culinary products.