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Snack bar is a stick-shaped snack made from flour, seeds and nuts. This research aims to determine snack bar products made from a mixture of millet flour ad arrowroot flour with the addition of walnuts, including physical properties (L*a*b* color values), chemical properties (water, ash, fat, protein and crude fiber contents), and sensory properties based on hedonic test. This study was experimental using Complete Randomized Design (CRD) with the percentage ratio treatments of millet flour and arrowroot flour consisting of formula S1 ((20%:80%); S2(30%:70%); S3(40%:60%); and S4(50%:50%). The data obtained were processed using the Variance Analysis with a confidence level of 95% (α=0,05), and Duncan’s follow-up test. Snack bars have color values L* 41,660-52,580; color a* 6,6317-9,0667; color b* 19,9017-23,9667. The results of proximate analysis showed that snack bars contains 13,7176-17,8433 of water; 0,8459-1,4455% of ash; 5,8175-7,3264% of protein; 20,5320-24,2649% of fat; 48,7558-50,1120%; and 3,6339-5,1826% of crude fiber. Millet flour increases ash and protein content, but fat and crude fiber content decrease. Based on the hedonic test, it is known that panelists liked the taste and texture of S4 snack bar with an average score 3,94 and 3,68; while for the aroma in the treatment of S3 snack bar with an average score of 3,97 and the color in the treatment of S2 snack bar with an average score of 3,97 (hedonic test scale 1=very dislike, 2=dislike, 3=neutral, 4=like, 5=very like). Snack bars combination 30% millet flour:70% arrowroot flour have the best chemical characteristics (value 1,167) and the best sensory characteristics on snack bars from combination of 50% millet four:50% arrowroot flour (value 0,745) based on the DeGarmo effectiveness index test.

The purpose of this research was to determine the effect of tannia flour and pigeon pea to produce the best snack bar with high dietary fiber and also with the good sensory. This research was an experimental study using a Completely Randomized Design (CRD) with a treatment ratio of tannia flour and pigeon pea were 70%:30%, 60%:40%, 50%:50%, 40%:60%, and 30%: 70%. Each treatment was repeated three times. The variables observed were moisture content, ash content, protein content, fat content, carbohydrate content, crude fiber content and sensory of snack bar (color, flavor, taste, texture). This best snack bar contains 5,31% water, 2,11% ash, 11,22% protein, 18,33% fat, 61,58% carbohydrate, 19,50% crude fiber. After getting the best snack bar with the effectiveness test, it was observed the levels of dietary fiber. Based on the results of the effectiveness test, the best treatment in this research was tannia flour and pigeon pea with ratio 30%:70%. This best snack bar contained 5.58% of fiber. The results of the sensory test of color were liking, while the flavor, taste, texture, and overall acceptance were like moderately. The results of the scoring test for color were brown, with a slightly distinctive tannia flavor, no itching taste, and a dense texture.    

Design and Development of an Internet of Things (IoT)-Based Fish Freshness Detection Device. Guided by Mrs. Henna Nurdiansari, S.T., M.T., M.Sc. and Mrs.  Monika Retno Gunarti, S.Si.T., M.Pd. Indonesia has a great potential in fish production, reaching 12 million tons annually, accompanied by an increase in fish consumption. However, significant challenges arise regarding food safety, especially concerning the sale of non-fresh fish and the presence of formalin. As an innovative solution, a fish freshness and formalin detector based on IoT was developed. This device utilizes the TCS3200 sensor to detect color intensity and the HCHO sensor to detect formalin. This research employed the Research and Development (R&D) method to produce an effective detection device. When the LED is green without a buzzer sound and the LCD displays "Fresh Fish" or "Formalin Free," the fish can be confirmed to be fresh and free of formalin. However, if the LED is red, the buzzer turns on, and the LCD displays "Non-Fresh Fish" or "Fish with Formalin," the fish is considered to be below standard or contains formalin. The device categorizes fish condition into three groups: green (fresh), yellow (less fresh), and red (not fresh), reflecting the fluctuating freshness level. When the HCHO sensor reads a value above 0.5 ppm, the fish is considered to contain formalin, while below 0.5 ppm is considered safe and free from formalin. Therefore, this device can be an effective solution in detecting fish freshness and formalin content, ensuring food safety for consumers.

Chicken nuggets with the addition of purple sweet potato puree and shrimp are innovative nuggets made from chicken meat, purple sweet potato, shrimp and spices. The experiment aimed to determine: 1) the best sensory test quality: 2) nutritional content, namely Protein, Fat, Carbohydrate, Antioxidant, Fiber; and 3) selling price  250 grams.  research method used experiments to conduct 2 trials to determine  best sensory test. Data collection techniques through sensory tests using instrument 30 panelists. Data analysis technique with quantitative descriptive analysis of percentages.  results showed: 1) color sensory test results 22 (69%) light purple, 8 (25%) purple and 2 (6%) not purple, shape 16 (53%) love-shaped, 14 (47%) less perfect, aroma 21 (70%) smells combination of chicken and purple sweet potato, 7 (23%)  combination of chicken and shrimp, 2 (7%) less flavorful shrimp and purple sweet potato, taste 20 (67%) moderately savory combination of chicken shrimp  little sweetness purple sweet potato, 9 (30%) savory combination of chicken, shrimp, 2 (3%) sweet not savory purple sweet potato. Texture 18 (60%) soft chewy solid 12 (40%) solid; 2) laboratory test results content per 100 grams; Protein 12.83%, Carbohydrate 36.56%, Fat 6.05%, Antioxidant 92.88%, Fiber 3.22%; 3) Selling price 250 grams IDR 36.800.

Red bean flour has a high protein content but low gluten content. The superior nutritional value of rice bran is as a nutrient source that contains a lot of protein and high fiber and also does not cause allergies. The purpose of this study was to determine the effect of roasting time and the best formulation of the combination of red bean flour and rice bran flour in making snack bars that are rich in protein and favored by many consumers. This study used a completely randomized design (CRD) arranged factorially with two factors with the formulation of red bean flour and rice bran flour used were P1 (95:5); P2 (90:10); and P3 (85:15). Roasting time was 50, 40 and 30 minutes. Data analysis used ANOVA with Tukey's further test. The results of chemical and sensory tests significantly influenced the activity of water content, fat content, protein, carbohydrates, color, red bean flavor, bran flavor, hardness and overall liking. However, it was significantly different for ash content, color and overall liking. The best chemical test results were P2T3 (ratio of red bean flour and rice bran flour 90/10 with roasting time of 30 minutes) with the results of carbohydrate 60.74%, protein 10.96%, moisture content 19.01%, fat content 6.79%, and ash content 2.51%. The best sensory test results were P2T3 with color test results 2.98, red bean flavor 2.58, bran flavor 2.32, hardness 1.75, and overall liking 2.77. Snack bars made from red bean flour and rice bran flour have great potential as a high-protein food ingredient.

Vermicelli is an alternative food to replace rice, a type of noodle that is still in great demand by the public. Vermicelli is a popular food made from rice flour processed through an extrusion process so that it is shaped like a thread. The substitution of potato starch and the addition of celery extract will increase the antioxidant activity content of the vermicelli. The purpose of this research was produce vermicelli which has high antioxidant activity and produce vermicelli with characteristics according to Indonesian National Standard No. 01-2975-2006. Complete Randomized Design factorial with two factors were used in this research. The first factor was the ratio of rice flour and potatoes flour (10:90, 15:85, 20:80). The second factors was the levels of celery extract to water addition of dough (0,78; 1,04; 1,56%). The vermicelli were then tested for moisture content, ash content, crude fiber content and antioxidant activity as well as sensory analysis. The data analyse using Analysis of Variance (ANOVA). The best treatment was on ratio of substitution potatoes flour 20:80(g) with celery extract (0,78%). The fermicelli produced has the following characteristics water 10,65%, ash content 0,52%, fiber content 3,45% and 19,25% antioxidant activity. Femicelli produced in accordance with the quality requirements of SNI No. 01- 2975-2006. The sensory test of fermicelli that having color for dry fermicelli (3,82) color is yellowish dark green, color for wet fermicelli (3.62) is slightly faded green, texture (2,68) is not chewy, after taste (3.36) the taste of celery that lingers after being swallowed and overall preference (3,42).

Red rose (Rosa damascena Mill) is one of the plant that can be easily found in Indonesia. The corolla of red roses contains natural dyes, namely anthocyanins which can be used as food coloring and the function as antioxidants or counteract free radicals. The corrola of red roses is used as a raw material in distillation of rose water. Rose water distillation poduces is a dark red liquid. This liquid waste has not been utilized optimally. Therefore, that further research is needed to determine the chemical content in it. So that the expected outcome of this research is the best chemical and sensory analysis of red rose water distillation waste based on it's antioxidant activity. The research design used a 2 factor factorial completely randomized design (CRD). The first factor is the variation of the distillation method while the second factor is the heating temperature of the red rose water waste (heated waste). The optimal treatment result was a combination of steam distillation method variations and 70°C heating temperature with following results obtained : 77,32% RSH DPPH, 61,02% FRAP value, 71,20 mg/g vitamin C, 4,58 mg  total phenol.GAE/ g, pH 4,15, anthocyanin 121,93 mg/g, brightness 27,23 (*L), red-green chromatic 7,13 (*a), blue-yellow chromatic 7,54 (*b). Sensory analysis of color was 4.36 (deep red), other scents were 2.47 (slightly sour), rose aroma was 3.64 (strong), and overall preference was 3.75 (liked).

Today's people tend to consume healthy food, for example, functional food. Functional foods from fermented milk products which contain many bioactive compounds include yogurt, kefir, and cheese. The nutritional value of this product can be further increased through fortification of various types of tea. This research aims to summarize results related to the fortification of various types of tea in yogurt, kefir, and cheese products as a functional food innovation based on fermented milk. Based on various research, tea fortification in fermented milk products can increase the functional value of the product. Fortification of green tea, oolong tea, white tea, and black tea as much as 0.5 – 4% has been proven to increase the total phenolic content, antioxidant activity, antimicrobial and LAB growth as well as produce better color, texture, and sensory properties of yogurt. Green tea and black tea fortification of 1 – 4% is also believed to produce kefir with better antimicrobial and antioxidant activity and has a lower calorific value than products without tea fortification. Cheese with green tea or orthodox black tea fortification of 0.1 – 2% or 2 g/kg has been proven to be able to enrich polyphenolic compounds up to 2 times, and the antiradical activity of the cheese is up to 44%, and the antioxidant activity of the cheese is 14% higher than the control. Based on the research that has been carried out, it is believed that the fortification of various types of tea in yogurt, kefir, and cheese products can be an innovation in the development of functional food which can have a better impact on body health.

Snack bars are processed food products that shaped rectangular or like a bar. Snack bar in this study used ingredients of barley flour and mocaf. Barley is a potential ingredient as a source of dietary fiber and gluten-free mocaf can fix the texture of barley. One of the factors that affects the quality of the snack bar is the baking process. The purpose of this study was to determine the effect of temperature and baking time on the characteristics of physical, chemical, and sensory of the snack bar, and to determine best formulation of the temperature and baking time of the snack bar. The design applied was a completely randomized design with two factors consisting baking temperature of 130 and 160°C, and baking time of 20 minutes and 40 minutes. The results showed that baking time had a significant effect on the values of a and b, but not significant on the value of L. Baking temperature and time had a significant effect on the level of preference for texture, color, overall and on texture and color on sensory quality. However, it had no significant effect on aroma and taste. The baking temperature had a significant effect on the moisture content, but roasting time had no significant effect. The best snack bar was that baked at 160ºC, 20 minutes. The best formulation of snack bar contains nutrients, water content of 15%, ash of 1.906%, fat 19.447%, protein 21.012%, carbohydrates 42.635%, dietary fiber 11.262% and total calories 429 kcal.

Extensive research has been conducted to investigate the formulation of a new generation of cereal-based Gluten Free (GF) foods formulated with High-Resistant Starch (RS) sources and high in nutritional value. Black glutinous rice flour is a rich in bioactive compound and MOCAF is known for its high RS content often used as an alternative to wheat flour in the production of gluten-free cookies. The formulation of the combination of these two ingredients needs to be investigated to produce gluten free cookies that have good physical and sensory characteristics. The aims of these research was to investigate the effect of different ratio of Black Glutinous Rice Flour (BGRF) and MOCAF (MF) formulation (F1 = 100:0, F2= 75:25, F3=50:50, F4= 25:75, F5= 0:100) on physical and sensory parameter of resultant GF cookies. The results shows that, cookies with high amount of BGRF showed interesting physical properties with higher diameter, spread ratio, and ∆E of the cookies, lower weight, thickness, baking loss, L*, a*, b*, C* value, and the hedonic score of color, aroma, taste, texture, overall compared to cookies with 100% MF. The best formula that produces gluten free cookies with the highest taste score score is F4 (BGRF 25%:MF 75%) with physical characteristics weight 10.70 g, diameter 48.40 mm, thickness 8.60 mm, spread ratio 5.63, baking loss 17.37 %, L* 53.96, a* 0.63, b* 17.65, C* 17.66,   ∆E 48.78. With the combination of BGRF and MF on cookies dough, we manage to obtain cookies that has great potential to increase the nutritional quality of gluten-free food.

Sticks are delicious, crunchy, savory, long, thin, and brownish yellow snacks with various flavors.  The main ingredients of this product consist of wheat flour, , eggs, garlic, pepper, and salt.  Celery leaves were chosen because they are easy to obtain and to optimize local ingredients. Mung bean (Phaseolus radiates) itself is a vegetable food that is high in protein and fiber where the protein contained is 20-25%. This study aims to determine the effect of sticks mung bean flour and the addition of celery.  The design used was a 2 factor factorial completely randomized design (CRD).  Factor 1 is the ratio of wheat flour : mung bean flour  (75:25, 50:50, 25:75) and factor 2 is the concentration of celery porridge (10%, 20%, 30% in 30 ml of water).  The best results of chemical analysis based on the highest protein content were the ratio of wheat flour : mung bean flour 25:75 with concentration of celery porridge 20% with 2.22% water content, 1.74% ash content, 23.58% fat content, 17.75% protein content, 8.28% crude fiber and 46.41 for carbohydrates by difference, color sensory test value 3.73 (greenish brown), crunchy texture 3.40 (crispy), celery taste 3.60 (taste celery flavor) mung bean taste 2.67 (a bit of green bean flavor), celery aroma 3, 33 (smelling of celery), and 3.27 (preferred) for overall liking. The most preferred formulation of celery sticks by consumers is the comparison of wheat flour : mung bean flour 75:25 with the addition of 10% celery porridge concentration with a value of 3.47 (preferred). Sticks made from green beans and celery can be an alternative food that is high in protein and fiber.

Croquettes are processed products from taro and the addition of vegetable creamer with a filling of tuna with curry spices.  The aims of this study were 1) to determine the sensory quality of taro croquettes and the addition of vegetable creamer with cob curry seasoning 2) to determine the nutritional content based on laboratory tests including ash content, water content, protein, fat, and carbohydrates 3) to determine the cost of raw materials for taro croquettes .  This type of research is an experiment.  Techniques for collecting observational data by means of hedonic quality were carried out by 30 panelists.  The independent variable of this research is the amount of creamer added.  The dependent variable in this study was the organoleptic properties including shape, color, aroma, texture, taste and overall preference.  The control variables in this study are the materials used, the equipment used and the manufacturing procedures.  The data analysis technique in this study was a sensory test using a single ANOVA test and Duncan's advanced test.  The results showed that 1) there was an effect on the sensory quality of making taro croquettes and the addition of vegetable creamer with curry cob fish filling 2) there was no effect on the production of taro croquettes and the addition of vegetable creamer 3) the selected products contained the same nutrition as or greater in the manufacture  Taro croquettes filled with moringa leaves and oyster mushrooms.

Mung bean and sago composite flour cookies are cookies made from the main raw material of wheat flour which is composited with mung bean and sago flour to reduce the use of wheat flour and to increase nutritional content. This experiment aims to determine 1) the sensory quality of mung bean and sago composite flour cookies including shape, color, aroma, crispness, crumb, and taste 2) chemical properties based on laboratory tests which include carbohydrates, protein, fat, ash, and fiber 3) the cost of raw materials for mung bean and sago composite flour cookies. This type of research is a factorial experiment. The independent variable was the proportion of mung bean composite flour (35%, 25%, and 15%) and sago (15%, 25%, and 35%) that had gone through the starch calculation stage. The dependent variable is sensory quality which includes shape, color, aroma, crispness, crumb, and taste. The control variables of this study include the type of materials and equipment. Observation data collection technique by means of sensory quality test conducted by 35 panelists. Data analysis used single anova test and continued with Duncan test.  The results showed 1) there was an influence on the sensory quality of composite flour cookies which included aroma, crispness, crumb, and taste 2) there was no influence on sensory quality in shape and color 3) the best product had a raw material cost of Rp 8,473/250 grams.    

This research is about fish meatballs using the main raw material of tuna which is proportioned with shrimp to help give more taste and be able to increase the nutritional quality content of the product and the addition of clover puree is expected to be able to increase the nutritional content and also be able to increase the potential for rare local ingredients. used. The purpose of this study was to determine 1) the sensory quality of fish balls with the proportion of tuna and shrimp and the addition of cloverleaf puree 2) the nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, calcium and potassium 3) cost raw material for fish balls. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 35 panelists. The independent variables in the study were the proportions of tuna and shrimp (80%:20%), (70%:30%) and 60%:40%) and clover puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, elasticity, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect on the sensory quality of making fish balls with the proportion of tuna and shrimp with the addition of cloverleaf puree including color, aroma and taste. 2) there is no effect on the sensory quality of shape, texture, and elasticity of the meatballs. 3) the selected product contains nutrition equal to or greater according to SNI 2017 including protein content 8.11%/100gr, fat 3.86%/100gr, water 36.58%/100gr, carbohydrates 49.88%/100gr, ash 1 .24%/100gr, calcium 75.80 mg/100 gr, potassium 86.90 mg/100 gr 4) the best product has a raw material cost of IDR 56,450.

Patty sandwich is a processed product made from catfish, coconut runch, and clover leaf puree which is formed into a square measuring 8 x 8 cm with a thickness of 1 cm which is used as a filling for white bread or sandwiches. The aims of this study were 1) to determine the sensory quality of patty sandwiches with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, 2) to determine the nutritional content per 100 g of patty sandwich with the proportion of catfish and roasted young coconut with the addition of clover leaf puree, and 3) find out the cost of raw materials for patty sandwiches. This type of research is an experiment. The data collection technique used meted observation by means of a sensory quality test on 35 panelists (5 expert panelists and 30 semi-trained) who were assisted by a line scale observation sheet (0-15 cm). The independent variables in this study were the proportions of roasted catfish and young coconut (60% : 40%, 70% : 30%, and 80% : 20%) and the addition of cloverleaf puree (5% and 10%). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment, and processing techniques. Data analysis used double anova test and Duncan's further test. The results showed 1) there was an effect of adding cloverleaf puree on shape, color, and taste, 2) there was an effect on the proportion of catfish and roasted young coconut on texture, aroma and taste, 3) there was no effect of the proportion interaction with the addition on the sensory quality of the patty sandwich on shape, color, texture, aroma, and taste.

This research is about nastar cakes which have the main raw material as wheat flour substituted with cassava flour to reduce the use of wheat flour and the addition of Moringa leaf powder to increase the nutritional content. The purpose of this study is determine 1) the sensory quality of nastar cake with cassava flour substitution and the addition of Moringa leaf powder 2) nutritional and non-nutritional content based on laboratory tests including protein, carbohydrates, fat, water, ash, vitamin C and antioxidants 3) material costs pineapple cake. This type of research is an experiment. Observation data collection techniques by means of sensory quality tests were carried out by 30 panelists. The independent variables of the research were cassava flour substitution (75% and 100%) and the addition of Moringa leaf powder (3g, 5g and 7g). The dependent variable of the research is sensory quality including shape, color, texture, aroma, and taste. The control variables in this study include the types of materials, equipment and processing techniques. Data analysis used two way anova and Duncan. The results showed 1) there was an effect on the sensory quality of making nastar cakes with substitution of cassava flour and the addition of Moringa leaf powder including color, texture, aroma and taste. 2) there is no effect on the sensory quality of the nastar cake shape because it is influenced by the mold. 3) product that are said to be good may contain nutrition equal to or greater according to SNI 2011 including ash content 1.12%, moisture content 4.93%, protein 6.08%, fat 3.81%, carbohydrates 53.10%, vitamin C 16.55 mg/100g and antioxidants 123.60 mg/100g. 4) the best product has a material cost price of IDR 32,806.

Pukis cake is a typical Indonesian wet cake with the basic ingredients of wheat flour. The low consumption of local food ingredients by the community, it is necessary to make pukis cakes by utilizing local food ingredients. Wheat can be replaced with local foodstuffs that have a high starch such as purple sweet potato and taro potato. This problem is the aim of this study to determine the sensory quality of purple sweet potato puree pukis cake and taro sweet potato puree which includes color, shape, aroma, texture, taste. Knowing the nutritional and non-nutritional content which includes antioxidants, protein, fat, carbohydrates, ash, and vitamin C, laboratory tests are carried out, and material costs are calculated. Data collection uses the observation method through sensory tests. The result data were processed with the Anova test followed by the Duncan test. The results showed: 1)The sensory quality of purple sweet potato puree pukis and taro sweet potato puree produced products categorized as good (40%:20%). 2)The nutritional and non-nutritional contents of the product are Antioxidants 8.16%, Protein 6.15%, Fat 3.10%, Carbohydrates 56.01%, Ash 1.39% and Vitamin C 16.88 mg. 3) The material cost of purple sweet potato puree pukis cake and taro pure potato cake is known to be IDR 30,920. Research conclusions 1)The product is expressed well in color, aroma, texture, taste. 2)The use of local food ingredients has an effect on adding product nutrition. 3)The cost of making the product is IDR 30,920.

Rambutan is a seasonal fruit that is easy to find in tropical areas like Indonesia. Rambutan seeds contain fat, polyphenols (flavones, flavonoids, resveratrol, and isoflavones, and vitamin C. Fophenols in rambutan seeds function to increase anti-inflammation and reduce acne. The study was conducted by methods of observation, documentation, literature, experiments, questionnaires and questionnaires. The composition is 8 pcs rambutan seeds, 120 ml of ethanol, 15 ml of olive oil, 1 tsp of vegetable glycerin. This research aims to find out and explain the manufacturing process, benefits and public acceptance of rambutan seed serum The sensory test of the two validators, namely thick serum and the ingredients for making Face Serum is correct. Use of facial serum is carried out 2x a day, in the morning after washing your face and at night before going to bed, to get results. Public test results on 35 respondents to find out public acceptance, 97 % of respondents liked the use of rambutan seeds as a facial serum, 100% of respondents liked the brownish yellow color, 100% of respondents liked the fragrant aroma of olive oil, 100% of respondents liked the non-coarse texture, 100% of respondents liked facial serum which when applied directly sticks to facial skin . It can be concluded that the use of rambutan seeds as a facial serum to reduce acne is a new product innovation in the field of beauty. Clinical trials and product durability tests are needed for rambutan seed as a facial serum to reduce acne.

 Purslane plant is an herbal plant that is used as a medicine for skin infections. The author is interested in using the purslane plant as a peel-off mask to relieve acne nodules. The aim is to find out how to manufacture, sensory test results, public test results, and determine the effect of the purslane peel-off mask. This research was conducted with the methods of observation, experimentation, documentation, interviews, questionnaires, literature. The analysis used is descriptive qualitative analysis. The manufacture of purslane powder starts from the preparation of tools, materials, cleaning, drying, and refining. The manufacture of peel-off masks begins with the preparation of tools, materials, weighing, mixing, heating, and packaging. The feasibility of the product is tested based on color, aroma, texture, adhesion, product appearance. Product improvement is the addition of essence to the peel-off mask. In conclusion, according to the validator, the purslane plant powder is suitable for use in making peel-off masks and the results of the purslane peel-off mask facial treatment can relieve acne nodules. Suggestions for further researchers to change purslane plant powder into oil extract to maintain its content, BPOM test, and laboratory tests.

The onset of stretch Marks makes some people feel insecure. The author made a scrub made from gotu kola leaves. This study aims to determine how to make scrub leaves gotu kola, knowing the feasibility sensory test and knowing the condition of stretch marks after using scrub leaves gotu kola. This study was conducted by observation, interviews, questionnaires, experiments, documentation, and literature. The analysis used qualitative descriptive analysis. The manufacture of powder starts from the preparation of tools and materials, washing, weighing, drying, rarefaction, weighing dry leaves. The powder is taken to taste and mixed using olive oil. The product results are submitted to five expert validators to test the feasibility of the product using sensory tests. The feasibility of the product was tested by color averaging 4,7 in the very decent category, aroma averaging 4,1 in the decent category, texture averaging 4,1 in the decent category, ease of use averaging 3,9 in the moderately decent category, packaging averaging 4,9 in the very decent category. There is an improvement in the product that is more mashed powder, mixing powder using warm water and olive oil in a ratio of 1:2 and cooling scrub enough 5-10 minutes. Based on the results of the feasibility of the product can be concluded concluded that the product scrub leaves gotu kola feasible to be a new innovation in the manufacture of scrubs. The use of scrubs for 6 times conducted by 10 respondents resulted in the condition of stretch marks that fade, skin texture becomes more flat and the stretch decreases.