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All Journal Journal Pharmasci (Journal of Pharmacy and Science)
Kharisma Ilmi Nabilah
Akademi Farmasi Surabaya
Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology

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Physical Evaluation of Chamomile Kombucha Liquid Soap Fermented for 7 Days with Variations of Vegetable Oils and Aromatic Ingredients: Evaluasi Fisik Sabun Cair Kombucha Chamomile dengan Waktu Fermentasi 7 Hari Berbahan Dasar Variasi Minyak Nabati dan Bahan Aromatik Kharisma Ilmi Nabilah; Kinanti Ayu Puji Lestari; Fatiya Nur Azifah; Jessica Aparawidya Diaksa; Ana Safitri; Silfiana Nisa Permatasari; Lailatus Sa’diyah; Eliza Stepanie Romadhona; Eziah Ika Lubada; Mercyska Suryandari
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 11 No. 1 (2026): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v11i1.547

Abstract

Chamomile kombucha is a product obtained from the fermentation of kombucha using chamomile and a sugar as nutrient sources for the bacteria and yeast in the scoby to grow. Chamomile kombucha contains phenolic compounds and organic acids that can be utilized in cosmetics. Chamomile kombucha has the potential to be used as an active ingredient in liquid soap formulations. This research aims to evaluate the physical evaluation of the liquid soap, including foam height, pH value, and hedonic. This research using an experimental method using various concentrations of chamomile kombucha fermented for 7 days, which were added to the liquid soap formulation. The results showed that different concentrations of chamomile kombucha affected the physical characteristics of the liquid soap. FS7CL3 had the lowest pH, the highest foam height, and the most preferred aroma; FS7OM2 had the most preferred color; and FS7CL2 had the most preferred texture. The Friedman test showed significant differences between formulas for all sensory attributes (p < 0.001), and mean rank and pairwise comparison results confirmed that these formulas were the most favored by panelists.
Co-Authors Ana Safitri Eliza Stepanie Romadhona Eziah Ika Lubada Fatiya Nur Azifah Jessica Aparawidya Diaksa Kinanti Ayu Puji Lestari Lailatus Sa’diyah Mercyska Suryandari Permatasari, Silfiana Nisa