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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.

Puff pastry is a crunchy textured food that has a fragile network of layers made from wheat flour. To anticipate the use of wheat flour, flour from local food ingredients such as pomfret flour and Pisona alba leaf flour can be used. Purpose of the research: 1) Knowing  the level of public preference for puff pastry with composite substitution of pomfret flour and Pisonia alba leaf flour; 2) Knowing the composition of the best formula used in the manufacture of puff pastry composite substitution of pomfret flour and Pisonia alba leaf flour. The methods used in this research are the method of literature, experimentation, documentation, questionnaire, sensory testing, hedonic testing and data analysis. Pomfret flour and Pisonia alba  leaf used as much as 5%, 10%, 15% of the weight of the flour. The results showed that puff pastry with pomfret flour and Pisonia alba leaf flour were the most preferred and accepted by the panelists as products with the composite substitution of pomfret flour and Pisonia alba leaf flour as much as 5%.

Streetwear is a typical street fashion clothing. The cross-stitch tucks technique is a fabric manipulation technique that has a 3-dimensional wavy texture. The use of fabric manipulation techniques in today's clothing is rarely used, thus giving rise to the idea of making a cloth with a combination of fabric manipulation, a type of cross-stitch tucks that has its own uniqueness. The combination of the cross-stitch tucks technique as a combination on streetwear will add to the impression of flexibility because this technique has a 3-dimensional wave effect on the surface. The aim of this report was to find out how to use the cross-stitched tucks technique as a combination of streetwear. The method used was a qualitative method. The results obtained from the use of the cross-stitched tucks technique as a combination of streetwear are as follows, making designs, preparing tools and materials, sizes, basic patterns, breaking patterns, cutting materials, merging, sewing and the finished product. The manufacture of streetwear used fabric, namely cotton fabric, drill fabric and jeans as well as batik fabric. Suggestions in this study were: the success of the cross-stitch tucks technique lies in the pressing and suppression process because it has a very small size. The use of tools in the manufacture of cross-stitch tucks is needed so that the results are appropriate.

Snack bars are known to meet consumers' needs for nutrition, taste and practicality. There needs to be additional raw materials that are high in nutrients so that the products produced are beneficial to the body and also provide health effects. One plant that is high in nutrients and also provides benefits for the body is the Moringa plant. Moringa is known to contain more than 90 types of nutrients, namely in the form of essential vitamins, minerals, amino acids, anti-aging and anti-inflammatory. Our body needs antioxidants that can help protect the body from free radical attacks, considering that very many free radicals come from outside the body, namely in the form of foods that contain preservatives, dyes, fats, pesticides, pollution, dust and ultraviolet radicals. The process of making snack bars, roasting temperature and the proportion of flour are among those that can affect the characteristics and maturity levels of the resulting product. This study was conducted to determine the effect of temperature and flour formulations on sensory, texture profiles and antioxidants. The study used RALf (complete random design of factorial) 2 factors. From the results of this study obtained the results of roasting temperature affecting the profile value of the texture parameters hardness / hardness, gummieness / stickiness, chewieness / chewing power but has no effect on the results of antioxidant activity and hedonic sensory. The formulation of cornstarch and moringa flour on the results of the texture profile affects the parameters of resielience / snack bars. Formulation of corn flour snack bars and Moringa flour has a real effect on the antioxidant activity value of corn flour snack bars and moringa flour. Where the addition of moringa as much as 10% with a temperature of 120oC has a value of %ibhibisi as much as 87.66 and flour formulations also have a real effect on all hedonic sensory parameters, namely aroma, color,  taste and overall.

Hair dye is a cosmetic used in hair cosmetology that serves to restore the original color of the hair, cover gray hair, or create other colors. The purpose of this study is to develop hair dye based on henna powder and coffee powder as a natural coloring. The methods used in this study are observation methods, literature, experiment, documentation, questionnaires, and R&D. The results of research for hair dye product that have been added henna powder and coffee powder with the right dose indicate that, the composition of these two ingredients can be used as an ingredient in the manufacture of hair dye for gray hair. The color produced from henna powder and coffee powder is black, with a cream texture and rather coarse particles. The distinctive aroma of coffee is produced from coffee powder which is one of the natural ingredients in coloring and aroma. The author's suggestion for this study is the need for a lab test to determine the expiry time on hair dye products made from henna powder and coffee powder, and a way to improve the texture of the product to be smoother again so that it is easier to apply it to the hair.

Lip Balm is one of the cosmetic products to moisturize the lips. The ingredients used in this lip balm are beeswax (beeswax), original olive oil, Moringa leaf powder and pandan leaf powder which are useful for dealing with dry lips because they contain vitamin C which has benefits for the lips. This lip balm has excellent receptivity and adds to the variety of lip balms by making use of natural ingredients. The purpose of this experiment is to find out and explain the process of making Lip Balm, to find out the benefits of Lip Balm, and to explain the advantages and disadvantages of Moringa Leaf and Pandan Leaf Lip Balm. The experiment of making Moringa Leaf and Pandan Leaf Lip Balm was carried out using the methods of observation, interviews, experiments, documentation, literature, and analysis. The composition of the lip balm is Moringa leaf powder 1gr, pandan leaf powder 1gr, beeswax 10gr, olive oil 6ml and this lip balm has a soft, dense and non-greasy texture. every day so that the lips are not dry and chapped. Based on sensory tests and public tests, this lip balm from Moringa leaves and pandan leaves is suitable for use because of its excellent benefits for moisturizing lips

Soursop leaves contain steroid or terpenoid compounds, flavonoids, coumarins, alkaloids, and tannins. The flavonoid compounds in soursop leaves work as antioxidants. The purpose of this study was to find out how to make Peel Off face masks from soursop leaves, to find out the benefits of Peel Off facial masks from soursop leaves on facial skin calls, to determine public acceptance of Peel Off facial masks products from soursop leaves to reduce acne. The researcher used the observation method, the interview method, the experimental method, the documentation method, the R&D method, and the questionnaire method. Peel Off mask product from soursop leaves has a composition of soursop leaf extract 3gr, Natrosol 5gr, Propylene Glycol 6ml, Propyl paraben 1gr, Methyl paraben 1gr, Sodium Lauryl Sulfate 2gr, distilled water 6ml distilled water, 9ml polyvinyl alcohol. From the results of public trials to the public, the products made are effective in reducing whitehead acne, acne in the T zone, acne papules, acne fulminans, acne menchanica, and can brighten the face. The results of the calculation of public acceptance of the Peel Off facial mask product from soursop leaves of the fifth experiment have an average color result of 3.5. Thickness 3.5. Texture 3.6. Scent 3.4. Side effects 3.5. This Peel Off face mask from soursop leaves is suitable for use on the face because it contains antibacterial and antioxidant properties that are very effective in reducing acne.

Skincare are very important for facial care. There are various skin problems one of which is premature aging and dull skin. The perpose of the writer is to know and explain the process making mangosteen skin serum and white rice as anti-aging and brightening, to find out and explain the benefits of mangosteen skin and white rice as anti-aging and brightening and to explain the public acceptance of the mangosteen skin serum and the white rice as anti-aging and brightening. the methoud used is observation, documentation, experiment, interview, questionares and literature. The third experiment produced the composition are 2ml glyserin, 1,5ml mangosteen extract, 1,5ml white rice extract, 5ml aquades, 0,5ml phenoxythanol, 1gr allantoin and 0,5g hydroxtethyl cellulose. Gives off the color beige, nice smell, thick texture and a moist application. After 14 times use, the face will feel moist, bright and fine line and wrikles on the faces are camouflaged. Based on public trials, the average output of 30 panels is the third product with an average of 3,43. The second product has an average of 3,26 and the first product hasan average of 2,93. Thus, it can be concluded that products could be the innovation of problems of premature aging and dull skin

Teak is a plant that produces attractive red and brown colors besides that it has many useful ingredients, so it is used as a natural dye. Researchers use teak leaves as a coloring agent in bodypainting. The purpose of this research is to create the use of teal leaves as a brown coloring agent in bodypaiting paint. The method used is the observation method, the library method, tehe experimental method, the documentation method, and the questionnaire method. Based on the feasibility test of the bodypainting product, it was found that the average score on the resulting color assessment inicator was 8,6 including the fairly decent category. On the texture assessment indicator, which is 8 and is included in the fairly decent category. On the aroma assessment indicator that is 7,3. And included in the category less feasible. Meanwhile, based on the results of the public test, it was found that te average score on the resulting color sharpness assessment indicator was 4, which was included in the proper category. In the humidity assessent indicator 4,2 is included in the very feasible category. In the indicator of coloring resistance assessment, with an average of 3 it is included in the category of quite decent enough. In the assessment inicator og the ease of removing bodypainting, which wa found with a score of 4,8 it was included in the very feasible category. The conclusion of this study is that the dye in teak leaves can be used as a natural dye in the manufacture of bodypainting. The best suggestion in this research is to add the aroma of bodypainting with essential oil in oerder to produce a fragrant aroma and for the packaging it must have a high appeal to the public. Further research is needed to determine the expiration date and color resistance of beetroot dyes.

Bakpao which is processed with local food ingredients such as arrowroot tubers can increase the economic value and people's consumption power of local food ingredients. Arrowroot tubers can be used as a source of carbohydrates to replace rice and wheat flour. The objectives of this study are (1) to determine the acceptance of the community towards the most preferred rice balls with arrowroot flour substitution. (2) to determine the composition of the ingredients used in the manufacture of rice balls with the most preferred substitution of arrowroot flour. (3) to determine the process of making buns with the most preferred substitution of arrowroot flour. The methods and data analysis used in this research are library, experimental, documentation, sensory test and descriptive data analysis methods. The percentage of arrowroot flour substitution in the manufacture of arrowroot flour substitution buns was 20%, 30%, and 40% of the weight of wheat flour. The overall assessment using the highest ranking of the three samples with the criteria of shape, taste, color, texture, and aroma is the bakpao sample with the substitution of arrowroot flour by 20%.

The fabric slashing technique is the appearance of a clothing that requires modifications to beautify the clothing. The way to beautify a garment is to be creative by using the fabric slashing technique which can make the garment more attractive. The purpose of this technique is to explain about the fabric slashing technique process along with making clothes that will be applied to ready to wear. Descriptive method is done by looking for information related to the technique. The fabric slashing technique uses a piece of cloth that is cut according to a pattern. This technique will be a research on how to do slashing techniques on ready to wear which will produce new motifs and textures on the surface of the fabric. This research produces new motifs and textures on the surface of the fabric that will look oozing at the edges. This research uses vertical and horizontal line motifs on the fabric surface. The slashing technique can be further expanded on the design with various variations such as changing the shape, size and color. The types of materials used can vary to see the results of the materials obtained are right or not.

Stick is a snacksthat haveslong, flat, savory andscrunchy taste madesfrom flour, eggs, butter, water and othersadditional seasonings. Food by-product from tofu has the potential to be used as an ingredientsfor stick makingsbecause of high protein and fiber content. In addition, local rawsmaterials such as mocaf floursand green spinach are rich in fiber content that can fulfill fiber needs of the body. This research is experimentswith purpose was to determine the physical, chemical, sensory characteristics and determine the formulation of sticks that produce high levels of fiber andsprotein. The experimental design is a completely randomized design (CRD) with the first factorscomparing tofu waste flour and mocaf flour (50: 150, 100: 100 and 150: 50) with the additionsof spinach (10%, 20% and 30%). The results showed that the stick formulation with the additionsof the best green spinach based on chemical and organoleptic values were 150 grams of tofuswaste flour, 50 grams of mocaf flour with the addition of 60 grams spinach that have a moisture content 3.742%, an ash content 2.353%, a protein 8.317 %, crude fiber 1.997%, fat 12.115% andscarbohydrate 73.473%. Based on the physical andsorganoleptic values, the tofu dregs flour was 50 grams, 150 grams of mocaf flour with the addition of 20 grams of spinach, the color yield was 2.467%, the flavor of tofu by product 2.200%, the flavor of mocaf was 2.467%, the flavor of spinach was 2.200%, the texture was crispy 3.800% and the total preference was 3.200%.s