<![CDATA[The pineapple fruit (Ananas comosus (L.) Merr.) had exhibited antibacterial activity due to the presence of compounds such as flavonoids, phenols, saponins, bromelain enzymes, and tannins. When processed into kombucha fermentation, pineapple had produced organic acids that had enhanced its antibacterial potential, which was then formulated into liquid hand soap aimed at preventing diarrhea. This study had been conducted to evaluate the effect of varying concentrations of pineapple kombucha on the physical characteristics, physical stability of the liquid soap, and its antibacterial effectiveness against Escherichia coli using the well diffusion method. The liquid soap had been formulated with different concentrations of pineapple kombucha (F0 = 0%, F1 = 20%, F2 = 30%, F3 = 40%). The results had shown that all formulas had possessed characteristics such as yellow to orange coloration, thick liquid consistency, and a distinctive pineapple aroma with a slightly acidic note. All formulations had met the Indonesian National Standard (SNI) requirements, with pH values ranging from 7.50 to 7.56, foam height between 87.33–109.33 mm, viscosity of 1398.33–3144 cPs, specific gravity ranging from 1.053 to 1.091 g/mL, and water content between 32.73%–25.32%. They had also shown stable foam height and water content. An increase in pineapple kombucha concentration had corresponded with a larger inhibition zone. Formula 3 had exhibited the highest inhibition zone of 16.75 ± 0.204 mm, categorized as strong. Liquid hand soap containing pineapple kombucha had shown potential effectiveness in inhibiting the growth of Escherichia coli.]]>
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