The Development of Hand Sanitizer (HS) Production with Synthetic and Natural Scent Ingredients @ 2021 J-PEK, Jurnal Pembelajaran Kimia , 6(2), 109-116 109 J-PEK (Jurnal Pembelajaran Kimia) OJS Vol. 6, No. 2, December 2021, hal. 109-116 Universitas Negeri Malang THE DEVELOPMENT OF HAND SANITIZER (HS) PRODUCTION WITH SYNTHETIC AND NATURAL SCENT INGREDIENTS Anugrah Ricky Wijaya, 1* Irma Kartika Kusumaningrum 1 , Daratu Eviana Kusuma Putri 1 , Bayu Kreshna Adhitya Sumarto 2 , Abdillah Al Farraby 1 , Yusron Risqy Maulana 1 , Puspa Rahmadina Lestari 1 1 Chemistry Department, Universitas Negeri Malang (UM), Malang, Indonesia 2 Faculty of Science, University of The Ryukyus, Okinawa, Japan 2 The Indonesian student association in Okinawa, Japan Abstract – The effort of developed hand sanitisers (HS) production is needed in the era of the Covid-19 pandemic. The improvement of HS in terms of colour, aroma sharpness, and hand comfort is very important in the consideration of users choosing the HS product used. The socialisation of this service aims to report community service in creating HS production on a scale of 6 L/30 minutes using Propeller Mixing Hand Sanitizer (PMHS) by testing color, aroma, and hand comfort using synthetic and natural materials with chemical technology processes. The addition of the aroma of natural ingredients from fruit, flowers or seeds using maceration techniques from strawberry fruit, jasmine flowers, green tea leaves, and coffee grounds were extracted by the natural aroma liquid, which were added to HS products. The addition of HS products with the aroma of natural ingredients from strawberry, jasmine, green tea, and coffee was compared to the synthetic aromas of strawberry, jasmine, green tea, and coffee obtained from perfume shops. The questionnaire test of 44 respondents consisting of lecturers, staff, administration, and students for HS products evaluated color, aroma sharpness, and hand comfort. The results show that the colour, sharpness of the aroma and a sense of comfort in the hands of HS products with synthetic aromas of jasmine and green tea are highly favoured by users. These results were recommended as a reference for the manufacture and distribution of HS aromas of jasmine and green tea on a large scale. Keywords: Hand Sanitizer, Scent, Covid-19 INTRODUCTION The types of microorganisms such as viruses, bacteria, and fungi contaminate the hands every day through physical contact with the environment and some of them can cause various diseases. These microorganisms were destroyed and prevented from spreading to the human body. One of the cheapest and most appropriate ways is to wash your hands with soap and clean running water. If clean water is not available, hand sanitiser containing alcohol or antibacterial can also be used as an alternative step known as hand sanitiser (HS). HS is a liquid dosage product that is used without using water. This functional product gives a healthy and fresh scent on the hands and kill germs. This product is currently favoured by the public in order to maintain cleanliness and health during the COVID-19 pandemic. The hand is an intermediary medium for the spread of germs from inanimate objects or touch between humans. Some researchers classified the kind of two hand sanitisers, such as hand sanitiser gel and hand sanitiser spray (Aminah dkk., 2018; Golin, dkk., 2020). Hand sanitiser gel is a gel-shaped hand sanitiser that is useful for eliminating germs on hands and contains 60% alcohol as an active ingredient. HS spray is a hand sanitiser in the form of a spray to clean germs with an alcohol