Article Sidebar
Main Article Content
Abstract
Lemongrass is a spice plant and was used by our ancestors as a cooking spice and to add a fragrant aroma to dishes. The content of secondary metabolite compounds in lemongrass can function as an antimicrobial and provide a refreshing fragrant aroma, so it can be used in organic soap. Apart from functioning as a cleanser, soap must also have added value, such as soap with added plant extracts, which has nutritional and nutritional value which is very necessary for the skin. Lemongrass extract added to soap making can help maintain skin by retaining skin moisture, helping the growth of new cells and preventing skin infections. This activity aims to increase the knowledge of PKK women in Kemumu Village, North Bengkulu Regency in making soap that is healthier and has added value. This program is a forum for socializing how to make healthy and natural products.
Keywords : Kemumu, Organic Soap, Lemongrass Extract
Article Details
Copyright (c) 2024 Nurhamidah, Dewi Handayani, Rina Elvia, Wiwit Wiwit
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish in this journal agree with the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
- This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.