FORMULASI DAN UJI STABILITAS FISIK SEDIAAN SCRUB DARI AMPAS KOPI ROBUSTA (Coffea canephora) CANDIROTO - Widiyaningrum, Dania Dewi; Soegiantoro, Didiek Hardiyanto; Rawar, Ellsya Angeline (Pusat Pengembangan Pendidikan dan Penelitian Indonesia, 2025)
ABSTRACT Candiroto Robusta coffee grounds, an underutilized waste product, hold potential as a base material for body scrub formulations, aligning with efforts to enhance the economic value of local commodities and reduce waste. This study aimed to formulate these coffee grounds into a scrub and evaluate its physical stability and consumer hedonic acceptance. An experimental method was employed, creating four scrub formulas (F0, F1, F2, F3) with varying concentrations of coffee grounds (0, 2.5, 5, and 7.5 grams). Physical stability was tested through organoleptic evaluation, homogeneity, pH, spreadability, and accelerated stability testing (3 cycles), while hedonic acceptance was assessed by 10 panelists. The results demonstrated that all formulations were physically stable throughout testing, evidenced by a constant pH of 6 (suitable for skin), homogeneous condition, and spreadability values meeting the standards for semisolid preparations. Organoleptic characteristics (color, aroma, texture) remained consistent, with higher coffee ground concentrations resulting in darker colors and coarser textures. Hedonic test results for color, aroma, and texture indicated that all scrub formulations were liked by the panelists. Formula F3, with a 7.5-gram concentration of coffee grounds, was the most preferred (average score of 43.22). In conclusion, Candiroto Robusta coffee grounds can be formulated into a scrub that is physically stable and sensorially acceptable, with F3 being the optimal formula. ABSTRAK Limbah ampas kopi robusta Candiroto berpotensi dimanfaatkan sebagai bahan baku sediaan scrub, sejalan dengan upaya peningkatan nilai ekonomis komoditas lokal dan pengurangan limbah. Penelitian ini bertujuan memformulasi ampas kopi tersebut menjadi sediaan scrub dan menguji stabilitas fisik serta tingkat penerimaan konsumennya secara hedonik. Metode yang digunakan adalah eksperimental dengan membuat empat formula (F0, F1, F2, F3) yang berbeda konsentrasi ampas kopi (0; 2,5; 5; dan 7,5 gram). Stabilitas fisik diuji melalui organoleptik, homogenitas, pH, daya sebar, dan stabilitas dipercepat (3 siklus), sedangkan uji hedonik melibatkan 10 panelis. Hasil uji stabilitas fisik menunjukkan semua formula stabil selama pengujian, dengan pH konstan 6 yang sesuai untuk kulit, kondisi homogen, serta daya sebar yang memenuhi standar sediaan semisolid. Karakteristik organoleptik (warna, aroma, tekstur) juga konsisten, dimana semakin tinggi konsentrasi ampas kopi, warna semakin tua dan tekstur semakin kasar. Hasil uji hedonik terhadap warna, aroma, dan tekstur menunjukkan bahwa semua formula scrub disukai panelis. Formula F3 dengan konsentrasi ampas kopi 7,5 gram merupakan formula yang paling disukai (nilai rata-rata 43,22). Disimpulkan bahwa ampas kopi robusta Candiroto dapat diformulasi menjadi scrub yang stabil secara fisik dan diterima secara sensori, dengan formula F3 sebagai formula terpilih.