• Sri Setiawaty Universitas Malikussaleh
  • Muhammad Muhammad Universitas Malikussaleh
  • Reza Putra Universitas Malikussaleh
  • Riska Imanda Universitas Malikussaleh
  • Nur Octavia Deri Universitas Malikussaleh
  • Ratih Permana Sari Universitas Samudra
Keywords: Gayo Coffee Arabica Waste, aromatherapy diffuser, covid-19


Coffee is a mainstay commodity in Bener Meriah Regency, Aceh. Coffee beans contain chemicals such as caffeine, chlorogenic acid, trigonelin, carbohydrates, fats, amino acids, organic acids, minerals and volatile aromas that can produce aromatherapy effects. The use of synthetic air freshener has a negative impact on health because the volatile organic compounds released are classified as toxic compounds and carcinogens. Aromatherapy diffusers are a good choice to avoid these risks, apart from being a relaxation, it can also improve air quality, which in turn acts as a COVID-19 preventive effort. Through this Community Service program, the Malikussaleh University PKM teams helps coffee farmer partners to develop an aromatherapy diffuser product from sorted coffee bean waste or rejected/pixel coffee, namely coffee with broken conditions, holes, seeds that are too young and too old. This program is a strategic step in the context of pioneering and building micro-enterprises in Weh Tenang Uken Village so that it can improve the economy of the community and its surroundings.


Yoshiko, C & Yosef, P. (2016). Pengaruh Aromaterapi Rosemary Terhadap Atensi. Jurnal Kedokteran Diponegoro, 5 (4) : 619-630.

Ali,B., Naser, A. A.,Saiba, S.,Aftab, A.,Shah, A. K.,&Firoz, A. (2015). Essential Oils Used in Aromatherapy: A Systemic Review, Asian Pacific Journal of Tropical Biomedicine, 5 (8) : 601-611.

Farhaty, N. & Muchtaridi. (2014). Tinjauan Kimia dan Aspek Farmakologi Senyawa Asam Klorogenat Pada Biji Kopi: Review, JurnalFarmaka,14 (1) : 214-226.

Minah, F. N., Poespowati, T., Astuti, A., Muyassaroh, Kartika, R., Elvianto, Hudha, I., & Rastini, E. K. (2017). Pembuatan Lilin Aroma Terapi Berbasis Bahan Alam, JurnalIndustri Inovatif,7 (1) : 29-34.

Ningsih, S., Nonci, F. Y. & Sam R. (2015). Formulasi Sediaan Lulur Krim Ampas Kedelai Putih dan Ampas Kopi Arabika, JF FIK UINAM ,3 (1) : 1-4.

Setiawan, A., G. Randa, Faisal, T. Bin Nur, & Rusdianasari. (2020). Thermal decomposition of Gayo Arabica coffee-pulp in a segmented chamber, Journal ofPhysics: Conference Series, 1500 (1).

Seo, Han-Seok , M. Hirano, I. K. Hwang, J. Shibato, R. Rakwal, & Y. Masuo. (2008). Effects of Coffee Bean Aroma on The Rat BrainStressed by Sleep Deprivation: a SelectedTranscript- and 2D Gel-based Proteome Analysis, Journal of Agricultural and Food Chemistry, 56 (12) : 4665–4673.

How to Cite
Setiawaty, S., Muhammad, M., Putra, R., Imanda, R., Deri, N., & Sari, R. (2022). COMMUNITY EMPOWERMENT THROUGH DIVERSIFICATION OF GAYO ARABICA COFFEE WASTE INTO COVID-19 AROMATHERAPY DIFFUSER. Jurnal Pengabdian Pendidikan Masyarakat (JPPM), 3(1), 1-6.