Learning motivation to engage students has been a challenge in building and learning. This study studied the effectiveness of learning using online media in improving student academic achievement and increasing student motivation in online learning. This type of research includes literature research as an information activity that is relevant to the topic used as the research object. The purpose of this study was to explain online learning in improving students’ academic achievement and facilitate them for all kinds of learning interactions. This research may be useful in supporting the idea that evaluation of online learning is important for students who have good learning motivation. In line with the findings obtained, this study provides operational advice on how to increase student interest and motivation in online learning activities namely a systematic review of the study of students’ motivational interest in online learning activities in the type of learning environment and how to increase student motivation in terms of the importance of students in increasing learning activities. In addition to that, study analytics to understand learners at a very subtle level is necessary to provide the most appropriate support for students.

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Sustainable development of under-utilized by-product commodities such as rice, potato, and orange which has high productivity in Indonesia is necessary. Rice has been known to be used in the traditional cosmetic application and can be valued-added by several by-products such as potato and orange peel incorporation. The peel which rich in antioxidants was formed into flour to make it easier to blend into rice flour-based face scrub. This study was to analyze the effect of added potato and orange peel flour proportion on rice flour-based face scrub's physical properties. The experiment was conducted on four proportion levels to determine aroma, texture, stickiness, color, and preference of rice flourbased face scrub. Data were obtained from 30 panels observation and analyzed with one-way ANOVA and Duncan test on a significant level < 0,05. The result showed that: 1) potato and orange peel flour proportion affected on aroma, texture, stickiness, color, and preference of rice flour-based face scrub; 2) the best product was rice flour face scrub with the proportion of potato and orange peel flour (PPF: OPF) on 4:3. This study will compile current findings on by-product utilization as a new cosmetic innovation with an economic and environmentally friendly approach.

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