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All Journal Prosiding Seminar Nasional dan Call For Paper Kebidanan Universitas Ngudi Waluyo Jurnal Integrasi Sains dan Qur'an (JISQu)
Susanti Rahayu
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PEMANFAATAN AMPAS KOPI (Coffea arabica.) SEBAGAI FOOT SPRAY DENGAN KOMBINASI CENGKEH (Syzygium aromaticum.) DAN COCONUT OIL (Cocos nucifera.) UNTUK MENGHILANGKAN BAU KAKI Nokhiea Ayu Rahmasari; Putri Karina Nur ‘Aini; Fatichah Lutfi Zata Aqmar; Susanti Rahayu
Jurnal Integrasi Sains dan Quran Vol 4 No 02 (2025): Agustus
Publisher : SMA Trensains Muhammadiyah Sragen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64477/402447-454

Abstract

Ampas kopi, yang sering dianggap sebagai limbah, memiliki potensi besar sebagai bahan alami untuk kesehatan dan kecantikan. Mengandung polifenol, kafein, dan minyak esensial, ampas kopi dapat digunakan untuk mengatasi bau tidak sedap dan menjaga kebersihan kulit. Penelitian ini bertujuan mengembangkan foot spray alami dengan memanfaatkan ampas kopi, cengkeh, dan minyak kelapa. Cengkeh mengandung eugenol yang memberi aroma khas, sementara minyak kelapa berfungsi sebagai pelembab untuk mencegah iritasi. Foot spray dibuat melalui proses ekstraksi minyak kelapa dengan cengkeh, kemudian dicampurkan dengan ampas kopi. Pengujian meliputi uji alergi, stabilitas, efektivitas, dan pH, yang menunjukkan bahwa produk ini efektif mengatasi bau kaki, aman, dan stabil. Hasil uji menunjukkan bahwa 80% subjek tidak mengalami reaksi alergi, produk stabil setelah disimpan selama 7 hari, dan 70% pengguna mengalami pengurangan bau kaki serta produk memiliki aroma segar dan tekstur cair yang mudah disemprotkan. Dengan demikian foot spray efektif, aman, dan ramah lingkungan sebagai solusi alami mengatasi bau kaki. Inovasi ini memberikan solusi ramah lingkungan dengan memanfaatkan limbah ampas kopi dan bahan alami untuk produk kecantikan dan kesehatan.
ECOPHUSION: Pemanfaatan Kulit Pisang Cavendish (Musa acuminata) sebagai Label Biofilm Smart Packaging Berbasis Biosensor pH dari Kulit Buah Naga (Hylocereus polyrhizus) Maourin Ferdina Kusnul Kasanah; Fariha Rahma Mardhiyah; Indrato Dwi Atmoko; Susanti Rahayu
Jurnal Integrasi Sains dan Quran Vol 4 No 02 (2025): Agustus
Publisher : SMA Trensains Muhammadiyah Sragen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64477/402455-462

Abstract

Food waste is one of the largest contributors to waste in Indonesia, accounting for 39.77% of total waste. The decomposition process of food waste produces carbon gas emissions that are harmful to the environment. The main cause of this problem is the lack of consumer knowledge about product packaging and the mismatch of packaging with product quality. This alternative solution is to use pH sensor-based smart packaging label by utilizing banana peel and dragon fruit peel anthocyanins. Banana peels are rich in cellulose, lignin, pectin, and protein, which provide structural strength to the biofilm. Meanwhile, dragon fruit peels contain anthocyanin, a natural pigment that provides color and is able to detect changes in pH and oxidation, making it effective as a biosensor for meat deterioration. Anthocyanins, flavonoids and phenolic acids, allow detection of chemical changes in meat that begin to deteriorate with a clear color change. The purpose of this study is to determine how to make biofilm smart packaging based on pH biosensors from dragon fruit peels and banana peels to monitor and detect the quality of food products and reduce methane gas emissions due to food waste and plastic packaging waste. This type of research is descriptive qualitative which focuses on product manufacturing and product testing. Data collection was done by observation and literature study. Indicators of product effectiveness meet: biofilm sensitivity test to pH, indicator film label application test on meat and meat weight loss test. The results of the biofilm sensitivity test to pH showed that an increase in pH value was directly proportional to the change in color of the biofilm to be more brown. In addition, the indicator label application test on chicken meat also showed that the color change of the label followed the increase in pH in chicken meat, which over time had an effect on increasing the weight loss of chicken meat.
Co-Authors Ahsani, Aulia Maqdum Aisyah Intani Khoirunnisa' Alya Rahadatul 'Aisy Anggitalina Pramilia Dewi Arifin Aji Nugroho Aulia Ayu Azahra Azza Ridha Hastuti Dayu Kartikasari R Dewi Maryani Dyah Athafatin Nafisah Eni Trisniningtyas Eva Rizqi Arti Fariha Rahma Mardhiyah Fatichah Lutfi Zata Aqmar Giesty Trienita Hesti Setyowati Indrato Dwi Atmoko Julia Nurul Hidayah Keisha Aulia Saabira Khalisha, Naura Kireina Yuda Malika Lovely Emeralda Maourin Ferdina Kusnul Kasanah Mariza Ainun Jariyah Muhammad Luthfi Najwa Muhbita Alya Naning Dianasari Nokhiea Ayu Rahmasari Nurafni Isrina Nurul Hidayati Pasha Nur Azizah Purniyati Putri Afifah Augusta Putri Asyifa Nurohmah Putri Karina Nur ‘Aini Putri, Risma Aliviani Reni Mustikaningrum Riska Dayang Safitri Rumisih Sahara Achmad, Syauqiyah Marwah Silvia Fitri Eva W Sofiyanti, Ida Sri Renita Utami Tri Malika, Aulia Luthfi Umi Bekti Iriana Yuni Hidayani