PENGEMBANGAN USAHA PRODUKSI SABUN HANDMADE UNTUK PEMANFAATAN DAUN MINT PADA KWT MENTARI DI MAGUWOHARJO SLEMAN YOGYAKARTA

Authors

  • Avido Yuliestyan Universitas Pembangunan Nasional Veteran Yogyakarta
  • Oktavia Sarhesti Padmini Universitas Pembangunan Nasional Veteran Yogyakarta
  • AYN Warsiki Universitas Pembangunan Nasional Veteran Yogyakarta
  • Arief Subyantoro Universitas Pembangunan Nasional Veteran Yogyakarta

DOI:

https://doi.org/10.31315/psnpm.v8i1.11122

Abstract

Kelompok Wanita Tani "Mentari" in Karanggploso, Maguwoharjo, Sleman, Yogyakarta, involved in urban farming, can produce an abundant amount of mint leaves every week. Currently, KWT Mentari is facing challenges in utilizing these mint leaves, as unused leaves tend to dry up. A team of Pengabdian kepada Masyarakat UPN "Veteran" Yogyakarta aims to help address this issue by conducting a series of activities with the goal of utilizing the essential oils contained within the mint leaves and transforming them into mint leaf soap products. The activities are divided into three sequential stages, including laboratory-scale testing to determine the appropriate composition and processes, training in soap product manufacturing, and techno-economic analysis to encourage business initiatives by KWT Mentari. Interviews and surveys indicate that KWT members express satisfaction with the training and donated equipment, which effectively addresses the issue of utilizing the abundant mint leaves and diversifying KWT Mentari's business endeavors.

References

Moss M, Hewitt S, Moss L, Wesnes K. 2008. Modulation of cognitive performance and mood by aromas of peppermint and ylang-ylang. Int J Neurosci Jan;118(1):59-77. doi: 10.1080/00207450601042094. PMID: 18041606.

US National Nutrient Database. Coconut oil, fat composition, 100 g., Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017

US National Nutrient Database. Palm oil, fat composition, 100 g., Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.

US National Nutrient Database. Olive oil, salad or cooking, fat composition, 100 g., Release 28, United States Department of Agriculture. May 2016. Retrieved 6 September 2017.

Downloads

Published

2023-11-09