PEMBUATAN DETERGENT CUCI PIRING NATURAL ECO ENZYME SEBAGAI UPAYA PENINGKATAN KEBERSIHAN PERALATAN DI RUANG MAKAN TARUNA AAL
DOI:
https://doi.org/10.59447/dedication.v2i1.41Keywords:
eco enzyme , natural dishwashing soap, AAL Taruna RestaurantAbstract
Development of the benefits of eco enzyme, in the manufacture of Eco Enzyme natural dishwashing soap which is made for the AAL Cadet Restaurant (rukan). Making Eco Enzyme Natural Dishwashing Soap, using the following ingredients: 1) Lerak liquid, 2) Methyl Ester Sulfonate, 3) Krosok Salt, 4) Lemon and Lime Seeds, 5) Eco Enzyme, 6) Vegetable Glycerin, 7) Water infusion of Betel Leaves. The process for making Eco Enzyme Natural dishwashing soap is at the link https://www.youtube.com/channel/UCnjemN3c0lL8KfnIWd3CHig The results of using Eco Enzyme Natural dishwashing soap according to PD Rukan Taruna, namely plates, spoons and glasses become fishy and non-slip. However, the foam is felt to be less than the usual dishwashing soap that is usually used, so users feel less comfortable using Eco Enzyme Natural Dishwashing Soap. It is recommended that Eco Enzyme continue developing natural dishwashing soap products that can meet user expectations while still prioritizing using Eco Enzyme, whose benefits have been proven to be good for health and t
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16(2), 51–60. https://doi.org/10.59447/saintek.v16i2.130
