Kulit kentang dan kulit jeruk keprok merupakan bagian dari buah yang banyak dibuang oleh masyarakat.Kulit kentang dan jeruk  memiliki khasiat sebagai antioksidan untuk kulit dan bisa dimanfaatkan dalam bentuk face scrub. Tujuan penelitian ini yaitu menganalisis pengaruh proporsi tepung kulit kentang dan tepung kulit jeruk terhadap hasil jadi Face scrub meliputi  aroma, tekstur, daya lekat, warna, dan kesukaan panelis dan mengetahui proporsi face scrub yang baik.

Jenis penelitian ini adalah eksperimen. Penelitian ini dilaksanakan di Laboratorium Tata Rias Universitas Negeri Surabaya. Perlakuan penelitian ini yaitu proporsi tepung kulit kentang dan tepung kulit jeruk keprok, proporsi yang digunakan (kulit kentang: kulit jeruk keprok)  yaitu X1= (6:1), X2= (5:2), X3= (4:3), X4= (3:4). Variabel terikatnya meliputi aroma, warna, tekstur, daya lekat dan tingkat kesukaan panelis terhadap face scrub. Metode pengumpulan data yaitu menggunakan lembar observasi oleh 30 orang panelis. Analisis data yaitu dengan uji Anava Tunggal dan Uji Duncan dengan bantuan program SPSS 20.

Berdasarkan hasil uji Anava tunggal menunjukkan bahwa terdapat pengaruh proporsi tepung kulit kentang dan kulit jeruk keprok terhadap sifat fisik face scrub aroma, warna, tekstur, daya lekat, dan kesukaan panelis. Hasil uji Duncan face scrub beraroma kulit buah jeruk cukup tajam, berwarna coklat kekuningan, bertekstur kasar, mempunyai daya lekat dan sangat disukai panelis. Proporsi face scrub terbaik adalah X3=(4:3).

Kata Kunci:Kulit Kentang, Kulit Jeruk Keprok, sifat fisik face scrub.

Potato skin and orange peel are part of the fruit that many people throw away. Potato skin and oranges have properties as antioxidants for the skin and can be used in the form of face scrubs. The purpose of this study was to analyze the effect of the proportion of potato skin flour and orange peel flour on the results of Face Scrubs including aroma, texture, stickiness, color, and preference of panelists and to know the proportion of good face scrubs.

This type of research is an experiment. This research was carried out at the Surabaya State University Makeup Laboratory. The treatment of this study is the proportion of potato skin flour and orange peel flour, the proportion used (potato skin: orange peel) is X1 = (6: 1), X2 = (5: 2), X3 = (4: 3), X4 = (3: 4). The dependent variable includes aroma, color, texture, stickiness and the level of preference of the panelists for face scrubs. The method of data collection is using an observation sheet by 30 panelists. Data analysis is by testing the Single Anova and Duncan Test with the help of the SPSS 20 program.

Based on the results of a single ANOVA test showed that there was an effect of the proportion of potato skin powder and tangerine peel on the physical properties of face scrub aroma, color, texture, adhesion, and preference of panelists. Duncan aroma test results, face scrub scented with citrus fruit skin is quite sharp. The color of the face scrub is yellowish brown. Rough textured face scrub texture. Sticky face scrub stickiness. The preference of panelists for face scrubs is very popular. Based on the results of the duncan test above a good proportion is X3 = (4: 3).

Keywords: Potato skin, Orange skin, face scrub, physic properties.