Strengthening the Economic Value of Coffee Grounds Through Product Diversification

Authors

  • Noni Setyorini Universitas PGRI Semarang
  • Rauly Sijabat Universitas PGRI Semarang
  • Prianka Ratri Nastiti Universitas PGRI Semarang

DOI:

https://doi.org/10.55537/jibm.v4i2.1022

Keywords:

Diversification, Organic soap, Coffee ground

Abstract

The processing of coffee, whether on a small scale or in the industry, generates by-products known as coffee waste. Coffee husks, parchment, and grounds are the unprocessed waste resulting from coffee processing. Based on these conditions, it is necessary to conduct community service initiatives that provide assistance in developing product diversification through the utilization of coffee grounds to produce organic bar soap. This organic bar soap made from coffee grounds holds economic value as it can be sold, thereby contributing to the economic empowerment of coffee farmers. Therefore, this initiative is designed to equip farmers, managers, or coffee business owners in Banyubiru District, Semarang Regency, with skills and expertise in product diversification. The program employs an approach involving direct counseling and practical training on diversifying coffee products into soap. The outcome of this community service activity is that farmers, managers, or coffee business owners gain new skills and capabilities in diversifying coffee-based products into organic coffee-based soap.

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Published

2024-12-30

How to Cite

Setyorini, N., Sijabat, R., & Ratri Nastiti, P. (2024). Strengthening the Economic Value of Coffee Grounds Through Product Diversification . Jurnal IPTEK Bagi Masyarakat, 4(2), 151–158. https://doi.org/10.55537/jibm.v4i2.1022

Issue

Vol. 4 No. 2 (2024): December 2024

Section

Articles

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Copyright (c) 2024 Noni Setyorini, Rauly Sijabat, Prianka Ratri Nastiti

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