UNS — Creative product production is increasing in the community as a solution to optimizing natural resources and waste processing. This opportunity was taken by Group 115 of Student Community Service Program (KKN) Universitas Sebelas Maret (UNS) Surakarta to Kletekan Village, Ngawi District. The students provided training for innovative products production using daily materials such as aloe vera, rambutan, and cooking oil. The training was held in Kletekan Village Hall and was attended by the Family Empowerment Group (PKK) on Thursday (17/2/2022) under strict health protocols.
Aloe Vera Hand Sanitizer
The training was divided into three sessions based on the product they make. The first session was producing hand sanitizer from aloe vera led by Samira Kayla Biyanti, a team member of Group 115 KKN UNS. The training was selected because the community needs protection from Covid-19 infection, and aloe vera is an abundant and cost-effective alternative. Aloe vera is used to substitute for glycerin in formula I developed by the World Health Organization (WHO). As a cleaning and antiseptic compound, Aloe vera is selected for its saponins, flavonoids, polyphenols, and tannins. Other materials used in the production were lime and alcohol. The hand sanitizer was produced by combining all the compositions. After it is perfectly mixed, the mixture is then moved into a spray bottle.
Cooking Oil Soap
The next training was making soap from used cooking oil because used cooking oil is often disposed of without processing, which could negatively impact the environment. The soap was made by mixing water, caustic soda, used cooking oil, and perfume before being molded and left to harden. The soap could be used to wash dishes but is not suitable to be used on the skin because it doesn’t contain skin moisturizer.
Rambutan Jam
The last training session was making rambutan jam. Rambutan is selected because the village has abundant rambutan trees and fruits, making leftover fruit often rotten because it is not used. The jam was produced by removing the skin and seed from the fruit, blending the fruit, cooking it in a small fire, mixing it with vanilla and sugar, and stirring. Jam production could preserve the fruits and increase their sale value, providing an opportunity for the local people to develop the product and sell it. Samira hoped that the local people could produce the product by themselves. “Hopefully, the local people could make the products alone and reduce waste while using available materials in Kletekan Village,” she said.
Wulan, a PKK member, responded positively because the training educated the housewives. “Usually used cooking oil were disposed of, but it could be beneficial to be used as soap. Making rambutan jam is also educational. Rambutan that usually consumed directly and usually couldn’t be sold and rotten. It could be used to make jam and increase its selling price,” Wulan stated. Humas UNS
Reporter: Rangga P.A.
Editor: Dwi Hastuti