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All Journal International Journal of Social Science, Educational, Economics, Agriculture Research, and Technology (IJSET) JC-T (Journal Cis-Trans) : Jurnal Kimia dan Terapannya
Puji Putri Isnaini
Universitas Negeri Malang
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education

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ANTIBACTERIAL ACTIVITY OF USED COOKING OIL-BASED LIQUID SOAP AGAINST ESCHERICHIA COLI AND STAPHYLOCOCCUS AUREUS Rokhmad Fajar Setiyo; Zahra Anggita Pratiwi; Arindra Nirbaya; Puji Putri Isnaini
International Journal of Social Science, Educational, Economics, Agriculture Research and Technology (IJSET) Vol. 5 No. 10 (2026): SEPTEMBER
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.23135149

Abstract

Used cooking oil can be turned into liquid soap by saponification, but soap made only from oil and KOH contains no added antibacterial agent. This study aimed to analyze the antibacterial activity of used cooking oil-based liquid soap with added lemongrass (Cymbopogon citratus) against Escherichia coli and Staphylococcus aureus. A laboratory experiment with a completely randomized design used four formulations: F0 (no lemongrass), F1 (1%), F2 (2%), and F3 (3%). Activity was tested by well diffusion, with chloramphenicol and distilled water as positive and negative controls and pure lemongrass essential oil as a comparison; inhibition zones (mm) were measured in triplicate. All formulations inhibited E. coli, with mean zones increasing from 4.95 ± 0.80 mm (F0, weak) to 6.13 ± 0.5 mm (F3, moderate), indicating a dose-response pattern. Against S. aureus, all formulations showed only weak activity (3.03–3.83 mm) without a clear concentration trend. The soap base alone showed some inhibition, and responses differed between bacteria, possibly because of interactions between surfactants and lemongrass essential oil in the soap matrix.
Optimasi Aktivitas Protease oleh Bacillus sp. MD24 menggunakan Plackett Burman Design (PBD) dan Response Surface Methodology (RSM) Suharti Suharti; Mieke Alvionita; Puji Putri Isnaini
JC-T (Journal Cis-Trans) : Jurnal Kimia dan Terapannya Vol. 8 No. 2 (2024)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um0260v8i22024p024

Abstract

Protease merupakan kelompok enzim yang memiliki fungsi katalitik untuk menghidrolisis ikatan peptida pada protein. Penelitian pendahuluan telah berhasil mengisolasi bakteri Bacillus sp. MD24 yang dapat menghasilkan protease pada fermentasi menggunakan metode Sub-merge Fermentation (SmF) dengan aktivitas 16 U/mL yang diukur menggunakan substrat kasein. Namun demikian, aktivitas protease yang dihasilkan tergolong rendah sehingga pada penelitian ini dilakukan optimasi kondisi aktivitas protease dari Bacillus sp. MD24. Faktor optimasi yang digunakan meliputi faktor: temperatur, pH dan penambahan ion logam. Penelitian dilakukan dalam beberapa tahapan yaitu regenerasi Bacillus sp. MD24, fermentasi protease dari Bacillus sp. MD24, optimasi aktivitas protease menggunakan metode OFAT (One Factor at A Time), PBD (Plackett Burman Design) dan CCD-RSM (Central Composite Design-Response Surface Methodology). Hasil penelitian Metode OFAT menghasilkan aktivitas optimum pada keadaan temperatur 37℃ sebesar 544,7±10,48 U/mL; pH 8 sebesar 640,42±6,47 U/mL; CaCl2 sebesar 609,04±4,6 U/mL. Metode PBD menghasilkan faktor-faktor yang berpengaruh secara signifikan terhadap aktivitas protease yaitu temperatur, pH, dan penambahan ion Ca2+. Metode CCD-RSM memberikan hasil optimasi faktor-faktor yang berpengaruh signifikan terhadap aktivitas protease yaitu pada temperatur 53,81℃, pH 7,677 dan Ca2+ 0,568 mM menghasilkan aktivitas protease 715,96 U/mL yang lebih tinggi dibandingkan dengan aktivitas pada studi pendahuluan maupun yang diperoleh melalui optimasi menggunakan metode OFAT.
Co-Authors Alvionita, Mieke Arindra Nirbaya Rokhmad Fajar Setiyo Suharti Zahra Anggita Pratiwi