Main Article Content
Abstract
Background: Menjamurnya usaha kedai kopi menimbulkan permasalahan meningkatnya sampah ampas kopi di lingkungan. Ampas kopi akan menjadi sampah organik berbahaya jika dibuang tanpa pengolahan, karena akan menghasilkan gas metana yang berdampak pada efek rumah kaca di atmosfer. Kegiatan ini bertujuan untuk memberikan pengalaman pembelajaran dan edukasi pengetahuan siswa mengenai pengolahan sampah ampas kopi menjadi Coffee clay yang memiliki nilai ekonomis, seni serta dapat digunakan sebagai media pembelajaran siswa yang ramah lingkungan. Metode: Kegiatan P2M dilaksanakan dengan melibatkan Tanaka Café sebagai badan usaha kedai kopi diwilayah Rawamangun, dan SMAN 103 Jakarta sebagai tempat pelaksanaan kegiatan. Kegiatan ini dilakukan menggunakan metode workshop dan demo pembuatan dengan melibatkan 25 siswa SMA. Data yang diambil berupa tes pengetahuan pengolahan sampah di awal dan akhir kegiatan. Hasil: Selama kegiatan, siswa membuat berbagai produk dari Coffee clay seperti gantungan kunci, hiasan, dan objek biologi. Pengetahuan siswa meningkat dari rata-rata 74,4 pada pretest menjadi 76,0 pada posttest. Kesimpulan: Respon peserta sangat antusias, dan terjadi peningkatan pemahaman pengelolaan sampah.
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© 2022 Oleh authors. Lisensi Jurnal Solma, LPPM-Uhamka, Jakarta. Artikel ini bersifat open access yang didistribusikan di bawah syarat dan ketentuan Creative Commons Attribution (CC BY) license. (http://creativecommons.org/licenses/by/4.0/).
References
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References
Andersson, C., & Stage, J. (2018). Direct and indirect effects of waste management policies on household waste behaviour: The case of Sweden. Waste Management, 76, 19–27. https://doi.org/10.1016/j.wasman.2018.03.038
Arquilla, V. (2018). “A Machine Upcling Used Tea Leaves And Coffee Grounds Design” Zero Waste: A Machine Upcycling Used Tea Leaves And Coffee Grounds Design.
Aryani, E., Zanaria, Y., & Kurniawan, A. (2022). Analisis Perkembangan Coffee Shop Sebagai Salah Satu Peranan Umkm Di Kota Metro (Study Kasus Pada Coffee Shop Janji Jiwa Dan Coffee Et Bien). In Jurnal Akuntansi AKTIVA, 3 (2).
Bomfim, A. S. C. de, de Oliveira, D. M., Walling, E., Babin, A., Hersant, G., Vaneeckhaute, C., Dumont, M.-J., & Rodrigue, D. (2022). Spent Coffee Grounds Characterization and Reuse in Composting and Soil Amendment. Waste, 1(1), 2–20. https://doi.org/10.3390/waste1010002
Chen, T., Zhang, S., & Yuan, Z. (2020). Adoption of solid organic waste composting products: A critical review. Journal of Cleaner Production, 272. https://doi.org/10.1016/j.jclepro.2020.122712
Cui, X. (2018). How can cities support sustainability: A bibliometric analysis of urban metabolism. In Ecological Indicators (Vol. 93, pp. 704–717). Elsevier B.V. https://doi.org/10.1016/j.ecolind.2018.05.056
Geiger, S. M., Geiger, M., & Wilhelm, O. (2019). Environment-specific vs. general knowledge and their role in pro-environmental behavior. Frontiers in Psychology, 10(APR). https://doi.org/10.3389/fpsyg.2019.00718
Janmaimool, P., & Khajohnmanee, S. (2019). Roles of environmental system knowledge in promoting university students’ environmental attitudes and pro-environmental behaviors. Sustainability (Switzerland), 11(16). https://doi.org/10.3390/su11164270
Kua, T. A., Imteaz, M. A., Arulrajah, A., & Horpibulsuk, S. (2019). Environmental and economic viability of Alkali Activated Material (AAM) comprising slag, fly ash and spent coffee ground. International Journal of Sustainable Engineering, 12(4), 223–232. https://doi.org/10.1080/19397038.2018.1492043
Melikoglu, M., Lin, C. S. K., & Webb, C. (2013). Analysing global food waste problem: Pinpointing the facts and estimating the energy content. Central European Journal of Engineering, 3(2), 157–164. https://doi.org/10.2478/s13531-012-0058-5
Munirwan, R. P., Taha, M. R., Taib, A. M., & Munirwansyah, M. (2022). Shear Strength Improvement of Clay Soil Stabilized by Coffee Husk Ash. Applied Sciences (Switzerland), 12(11). https://doi.org/10.3390/app12115542
Park, S. S., Woo, S. W., Lee, J. S., Yun, Y. M., & Lee, D. E. (2022). Evaluation of Recycled Spent Coffee Material Treated with Animal Glue, Starch, and Red Clay as Acid Materials. Materials, 15(19). https://doi.org/10.3390/ma15196622
Prabawanti, B. E., Manajemen, P., Ekonomi, F., & Bisnis, D. (2020). Application of Green Marketing in the Use of Coffee Waste as A Business Creative Industry Based on Social Enterprise. Jurnal Manajemen Dan Organisasi (JMO), 11(3), 136–142.
Roychand, R., Kilmartin-Lynch, S., Saberian, M., Li, J., Zhang, G., & Li, C. Q. (2023). Transforming spent coffee grounds into a valuable resource for the enhancement of concrete strength. Journal of Cleaner Production, 419. https://doi.org/10.1016/j.jclepro.2023.138205
Santos, C., Fonseca, J., Aires, A., Coutinho, J., & Trindade, H. (2017). Effect of different rates of spent coffee grounds (SCG) on composting process, gaseous emissions and quality of end-product. Waste Management, 59, 37–47. https://doi.org/10.1016/j.wasman.2016.10.020
Sena Da Fonseca, B., Vilão, A., Galhano, C., & Simão, J. A. R. (2014). Reusing coffee waste in manufacture of ceramics for construction. Advances in Applied Ceramics, 113(3), 159–166. https://doi.org/10.1179/1743676113Y.0000000131
Usman, I., & Nanda, P. V. (2017). Green business opportunity of coffee ground waste through reverse logistics. In J. Global Business Advancement (Vol. 10, Issue 6). www.tripadvisor.com