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Background: The proliferation of coffee shops has led to an increase in coffee grounds waste in the environment. Coffee grounds become hazardous organic waste if not processed properly, as they produce methane gas that contributes to the greenhouse effect in the atmosphere. This activity aims to provide students with learning experiences and educate them on the processing of coffee grounds into Coffee clay, which has economic, artistic value and can be used as an environmentally friendly learning medium. Method: The P2M activity was carried out in collaboration with Tanaka Café, a coffee shop business in the Rawamangun area, and SMAN 103 Jakarta, the venue for the activity. The activity involved a workshop and demonstration of Coffee clay production, with 25 high school students participating. Data were collected through knowledge tests on waste processing before and after the activity. Results: During the activity, students created various products from Coffee clay, such as keychains, decorations, and biological objects. Students' knowledge improved from an average of 74.4 on the pretest to 76.0 on the posttest. Conclusion: Participants responded enthusiastically, and there was an increase in their understanding of waste management.
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© 2025 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/).
Referensi
- 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
Referensi
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