Eco-Friendly Car Fragrance: Coffee Bean Innovation Boosts Local MSMEs
Pengharum Mobil Ramah Lingkungan: Inovasi Biji Kopi Dongkrak UMKM Lokal
Abstract
General Background: Coffee-producing regions often face challenges in maximizing the economic potential of their agricultural output, particularly when surplus or defective beans are discarded as waste. Specific Background: Kalipucang Village, Tutur District, Pasuruan Regency, has untapped potential in its coffee-based industries, yet local MSMEs struggle with product diversification and value addition. Knowledge Gap: Limited innovation in utilizing unused coffee beans hinders the development of sustainable, value-added products that align with circular economy principles. Aims: This study aims to empower the local MSME Ko-Pucang through the development of a coffee-based car freshener that leverages the natural deodorizing properties and aromatic appeal of coffee beans. Results: Employing a Research and Development (R&D) approach, the program progressed through problem identification, training on formulation using coffee extract and alcohol, product testing for scent longevity and absorption effectiveness, and marketing strategy development. The resulting prototype demonstrated a long-lasting, eco-friendly fragrance and received favorable user feedback for its natural aroma and calming effect. Novelty: This initiative introduces an innovative, sustainable use of coffee waste by transforming it into a high-value, marketable product, marking a shift from traditional coffee-based offerings. Implications: The findings affirm that strategic product diversification can bolster MSME resilience, increase income, and reinforce regional identity, while contributing to broader sustainable development goals through waste reduction and circular economic practices.
Keywords: Coffee Waste, MSMEs, Product Diversification, Car Freshener, Circular Economy
Highlights:
-
Coffee-based car freshener adds value to unused beans sustainably.
-
MSME empowerment through innovation and marketing strategies.
-
Eco-friendly product supports circular economy and regional branding.
Downloads
References
Maharani, S. Wathon, and E. T. Utami, “Diversifikasi Produk Olahan Limbah Biji Kopi Robusta (Coffea canephora) Menjadi Pengharum Ruangan Aroma Terapi,” J. War. Pengabdi., vol. 14, no. 2, pp. 141–152, 2020, doi: 10.19184/wrtp.v14i2.17121.
M. Sa’diyah, N. Azizah, and M. C. Zulfa, “Pelatihan Manajemen Keuangan bagi UMKM Kopi Muria di Kabupaten Kudus Jawa Tengah,” E-Dimas J. Pengabdi. Kpd. Masy., vol. 11, no. 4, pp. 489–492, 2020, doi: 10.26877/e-dimas.v11i4.4428.
D. S. Diandrino, Deiral; Pratomo, “Yang Mempengaruhi Pendapatan Umkm Kedai,” pp. 1–17, 2018.
N. S. Haryani, K. Budiraharjo, and M. Handayani, “Analisis Faktor-Faktor yang Mempengaruhi Permintaan Kopi Bubuk di UMKM Kopi Kapal Lampung,” J. Litbang Provinsi Jawa Teng., vol. 20, no. 1, pp. 65–78, 2022, doi: 10.36762/jurnaljateng.v20i1.946.
R. D. Jayati, N. Fitriyana, E. Lokaria, and L. Fitriani, “JURNAL CEMERLANG : Pengabdian pada Masyarakat JURNAL CEMERLANG : Pengabdian pada Masyarakat membuat pengharum dari biji kopi . Tidak banyak masyarakat yang tahu bahwa waktu yang khusus sehingga tidak mengganggu aktivitas rutin sebagai petani , dan,” vol. 4, no. 2, pp. 241–249, 2022.
W. Wahyudi, M. Mukrodi, E. Sugiarti, I. N. Marayasa, and S. Mawardi, “MENGENAL PEMASARAN DIGITAL DAN MARKET PLACE: Solusi Meningkatkan Penjualan di Masa Pandemi Covid-19,” J. PKM Manaj. Bisnis, vol. 2, no. 1, pp. 44–53, Jan. 2022, doi: 10.37481/pkmb.v2i1.237.
I. Shantilawati, A. Anindya, and I. Suryadi, “Penerapan Pricing Strategy Dalam Manajemen Bisnis Pada Umkm (Studi Kasus Kopi Janji Jiwa),” J. Lentera Bisnis, vol. 13, no. 2, p. 929, 2024, doi: 10.34127/jrlab.v13i2.1065.
M. Rukmini, W. Andajani, A. Yudha Tripariyanto, O. Wahyu Prihardini, and M. So, “Penerapan Tata Kelola Keuangan Berbasis Akuntansi Terkomputerisasi Sebagai Upaya Peningkatan Usaha Kopi Sendang Tulungagung,” J. Ilm. Pangabdhi, vol. 8, no. 2, pp. 87–90, 2022, doi: 10.21107/pangabdhi.v8i2.16700.
H. Hikmah and R. D. Lestari, “Pewangi Mobil Aroma Kopi Khas Desa Sirnajaya: Merchandise Berbasis Potensi Lokal,” Dikmas J. Pendidik. …, vol. 01, no. 1, pp. 757–765, 2023, [Online]. Available: https://ejurnal.pps.ung.ac.id/index.php/dikmas/article/view/2271%0Ahttps://ejurnal.pps.ung.ac.id/index.php/dikmas/article/download/2271/1605
S. Ananda and R. R. Febriansyah, “Inovasi Produk Kopi Sebagai Produk Pengembangan Ekonomi Kreatif Di Desa Sucolor,” J. Pengabdi. UntukMu NegeRI, vol. 5, no. 2, pp. 94–100, 2021, doi: 10.37859/jpumri.v5i2.3079.
C. R. Al Usrah and E. T. Kembaren, “Bangkit Dari Badai: Transformasi Industri Wisata Kuliner Kopi Dan Komunitas Petani Di Aceh Tengah Pasca Pandemi,” J. Islam. Tour. Halal Food Islam. Travel. Creat. Econ., vol. 4, no. 1, pp. 50–61, 2024, doi: 10.21274/ar-rehla.v4i1.9092.
P. Ghisellini, C. Cialani, and S. Ulgiati, “A review on circular economy: The expected transition to a balanced interplay of environmental and economic systems,” J. Clean. Prod., vol. 114, no. February, pp. 11–32, 2016, doi: 10.1016/j.jclepro.2015.09.007.
L. Zhang, C. Ho, J. Zhou, J. S. Santos, L. Armstrong, and D. Granato, “Chemistry and Biological Activities of Processed Camellia sinensis Teas: A Comprehensive Review,” Compr. Rev. Food Sci. Food Saf., vol. 18, no. 5, pp. 1474–1495, Sep. 2019, doi: 10.1111/1541-4337.12479.
L. Liu, L. Zhang, P. Ye, and Q. Liu, “Influencing factors of university students’ use of social network sites: An empirical analysis in China,” Int. J. Emerg. Technol. Learn., vol. 13, no. 3, pp. 71–86, 2018, doi: 10.3991/ijet.v13i03.8380.
J. Bencatel and F. Álvares, Atlas Mamíferos Portugal. 2017.
E. Fernandez, “Supplementary material for Rojas et al. 2020,” pp. 1–21, 2020.
H. Rahardjo, Y. Kim, and A. Satyanaga, “Role of unsaturated soil mechanics in geotechnical engineering,” Int. J. Geo-Engineering, vol. 10, no. 1, pp. 1–23, 2019, doi: 10.1186/s40703-019-0104-8.
L. Fraenkel et al., “2021 American College of Rheumatology Guideline for the Treatment of Rheumatoid Arthritis,” Arthritis Rheumatol., vol. 73, no. 7, pp. 1108–1123, 2021, doi: 10.1002/art.41752.
Copyright (c) 2025 M. Sukron Hamdi, Satrio Sudarso Satrio Sudarso , Nauly Sabila, Muhamad Ananta Hidayatulloh, Rama Adi Wijaya

This work is licensed under a Creative Commons Attribution 4.0 International License.