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All Journal Jurnal Teknologi Pangan dan Hasil Pertanian Teknologi dan Industri Pertanian Indonesia
Fidya, Nurul
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Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Environmental Science Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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Pembuatan Handsoap Antibakteri Dan Pelembap Kulit Berbasis Minyak Jelantah Dan Minyak Zaitun Dengan Proses Saponifikasi Bakhri, Syamsul; Gusnawati, Gusnawati; Wahyu Lestari, Tri Isra; Zainal, Zakinah; Fidya, Nurul
Jurnal Teknologi Pangan dan Hasil Pertanian Vol. 18 No. 1 (2023): Februari
Publisher : Faculty of Agricultural Technology, Universitas Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26623/jtphp.v18i1.6232

Abstract

Previous research used used cooking oil as a handsoap which has a strong inhibition of bacterial growth but still causes dry and slightly itchy skin, so this research was perfected by adding olive oil as a base. The problem is, which formulations of used cooking oil and olive oil in handsoap can inhibit bacterial growth and moisturize the skin, as well as their quality against organoleptic tests, irritation, and high foam. The purpose of this study was to determine the formulation of handsoap which has strong antibacterial properties, moisturizes the skin, and determines its quality against organoleptic tests, irritation, and high foaming. The composition of used cooking oil and olive oil used was 125 gr : 125 gr (Formula 1), 150 gr : 100 gr (Formula 2), 175 gr : 75 gr (Formula 3), and 200 gr : 50 gr (Formula 4). The making of this handsoap uses an experimental method. Testing the zone of inhibition of bacterial growth used the in vitro method, organoleptic testing was done through descriptive tests, and testing for PH, Irritability, and Foam Height was through descriptive tests using observational analytic methods. The results of this study are that this handsoap has a strong ability to inhibit bacterial growth, can moisturize the skin, is not irritated, and has a lot of foam, but has a large PH which is not in accordance with SNI so that it cannot be used by the public
Proses Saponifikasi Minyak Kelapa dan Ekstrak Kulit Pisang untuk Pembuatan Handsoap Antibakteri dan Penyembuhan Luka Bakhri, Syamsul; Suryanto, Andi; Zainal, Zakinah; Fidya, Nurul
Jurnal Teknologi dan Industri Pertanian Indonesia Vol 16, No 1 (2024): Vol. (16) No. 1, April 2024
Publisher : Agriculture Faculty

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17969/jtipi.v16i1.31920

Abstract

This banana peel can be used as a raw material for antiseptic drugs and can also be used as an extract in the manufacture of liquid anti-bacterial soap and wound healing. This study aims to determine the effect of coconut oil and banana peel extract in inhibiting microbial growth, and the effectiveness of hand soap in wound healing. And to determine the effect of coconut oil and banana peel extract on hand soap on organoleptic tests, irritation tests, moisture tests, pH tests and foam tests. This research was started by preparing banana peel extract by maceration method, then coconut oil was heated to a temperature of 70C. KOH solution is added to the coconut oil mixture. After a solid mixture, the soap base is heated by steaming for 3 hours until it becomes clear. After neutral hand soap, citric acid was added to the hand soap, then added banana peel extract formulations with concentrations of (K-) 0, (F1) 100, (F2) 126, (F3) 150 and (F4) 175 grams in each formula. This hand soap has an inhibitory effect on Staphylococcus Epidermidis (SE) bacteria 20 mm which is categorized as very strong, and in terms of wound removal, this liquid soap has the potential to be good at removing wounds. The hand soap produced has a distinctive color and smell, and has a liquid texture. Does not cause irritation to the skin, has a moisturizing effect on the skin, has a pH according to SNI where the set pH range is 8-10, and has foam according to SNI, namely 13-220 mm
Co-Authors Andi Suryanto Gusnawati, Gusnawati Syamsul Bakhri Wahyu Lestari, Tri Isra Zainal, Zakinah