ANALISIS KARAKTERISTIK SABUN CUCI TANGAN CAIR BERBAHAN DASAR MINYAK JELANTAH DENGAN PENAMBAHAN PROBIOTIK KEFIR

SALMA NUR RABBANI, . (2025) ANALISIS KARAKTERISTIK SABUN CUCI TANGAN CAIR BERBAHAN DASAR MINYAK JELANTAH DENGAN PENAMBAHAN PROBIOTIK KEFIR. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Sabun cuci tangan cair merupakan produk pembersih yang dibuat melalui proses saponifikasi. Minyak jelantah dapat dijadikan sebagai bahan dasar sabun, mengingat potensi ekonomis dan keberlanjutannya dalam mengurangi limbah lingkungan. Kefir, yang mengandung senyawa bioaktif seperti asam laktat, eksopolisakarida, dan bakteriosin, ditambahkan untuk meningkatkan kualitas sabun melalui aktivitas antimikroba, hidrasi, dan keseimbangan pH. Penelitian ini bertujuan untuk menganalisis karakteristik sabun cuci tangan cair berbahan dasar minyak jelantah dengan penambahan probiotik kefir, serta menentukan jenis dan konsentrasi kefir yang optimal. Metode penelitian yang digunakan adalah deskriptif dan eksperimental. Desain penelitian menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu konsentrasi kefir (10%, 20%, 30%) dan jenis kefir (milk kefir dan water kefir). Parameter karakteristik fisik yang diuji meliputi daya buih dan viskositas, sedangkan karakteristik kimia meliputi pH, kadar air, dan alkali bebas. Hasil penelitian menunjukkan bahwa jenis dan konsentrasi kefir secara signifikan mempengaruhi karakteristik fisik dan kimia sabun. Sabun dengan penambahan milk kefir 30% menunjukkan hasil optimal dengan rata-rata daya buih 3,6 cm (memenuhi standar minimum daya buih SNI ≥ 2,5 cm), viskositas 5.912 cP (di atas rentang SNI 400 – 4.000 cP), pH 8,66 (aman dalam rentang SNI 4 –10), kadar air 40,01% (sesuai standar SNI 40 – 60%), dan kadar alkali bebas 0,005% (jauh di bawah batas maksimum SNI 0,05%). (*****) Liquid hand soap is a cleaning product made through the saponification process. Used cooking oil can be utilized as a base material for soap due to its economic potential and sustainability in reducing environmental waste. Kefir, which contains bioactive compounds such as lactic acid, exopolysaccharides, and bacteriocins, is added to enhance soap quality by providing antimicrobial activity, hydration, and pH balance. This study aims to analyze the characteristics of liquid hand soap made from used cooking oil with the addition of kefir probiotics and to determine the optimal type and concentration of kefir. The research method used was descriptive and experimental. The study design employed a Completely Randomized Design (CRD) factorial approach with two factors: kefir concentration (10%, 20%, 30%) and kefir type (milk kefir and water kefir). Physical characteristics parameters tested included foam stability and viscosity, while chemical characteristics included pH, water content, and free alkali. The results showed that the type and concentration of kefir significantly influenced the physical and chemical characteristics of the soap. Soap with 30% milk kefir addition showed optimal results with an average foam stability of 3,6 cm (meeting the minimum foam standard of SNI ≥ 2,5 cm), viscosity of 5.912 cP (above the SNI range of 400 – 4.000 cP), pH of 8,66 (safe within the SNI range of 4 – 10), water content of 40,01% (complying with the SNI standard of 40 – 60%), and free alkali content of 0,005% (far below the maximum SNI limit of 0,05%).

Item Type:	Thesis (Sarjana)
Additional Information:	1) Ns. Sri Rahayu, M.Biomed. ; 2) Dr. Tri Handayani Kurniati, M.Si.
Subjects:	Sains > Sains, Ilmu Pengetahuan Alam Sains > Ilmu Bumi > Biologi
Divisions:	FMIPA > S1 Biologi
Depositing User:	Users 26660 not found.
Date Deposited:	25 Feb 2025 03:19
Last Modified:	25 Feb 2025 03:19
URI:	http://repository.unj.ac.id/id/eprint/53373

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