AKTIVITAS ANTIBAKTERI SABUN CUCI TANGAN BERBAHAN DASAR MINYAK JELANTAH DENGAN PENAMBAHAN KEFIR TERHADAP BAKTERI Escherichia coli DAN Staphylococcus aureus

VARDA AQEELA ALAIA, . (2025) AKTIVITAS ANTIBAKTERI SABUN CUCI TANGAN BERBAHAN DASAR MINYAK JELANTAH DENGAN PENAMBAHAN KEFIR TERHADAP BAKTERI Escherichia coli DAN Staphylococcus aureus. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Sabun cuci tangan berbahan dasar minyak jelantah dapat ditingkatkan kualitasnya dengan penambahan probiotik dari kefir. Penelitian ini bertujuan mengkaji aktivitas antibakteri dan karakteristik organoleptik sabun tersebut setelah penambahan probiotik kefir. Metode penelitian menggunakan deskriptif dan eksperimental dengan rancangan acak lengkap. Parameter yang diuji meliputi zona hambat bakteri dan preferensi organoleptik sabun. Variasi konsentrasi kefir yang digunakan adalah 10%, 20%, dan 30%. Data dianalisis secara statistik menggunakan ANOVA satu arah dan dua arah untuk aktivitas antibakteri, dengan uji DMRT jika ada perbedaan signifikan. Hasil penelitian menunjukkan bahwa variasi konsentrasi kefir dan jenis bakteri secara signifikan memengaruhi aktivitas antibakteri sabun, tetapi interaksi antara keduanya tidak memberikan pengaruh signifikan. Konsentrasi kefir yang lebih tinggi meningkatkan zona hambat karena adanya lebih banyak bahan aktif dalam sabun. Jenis bakteri juga memengaruhi hasil karena perbedaan struktur antara Escherichia coli dan Staphylococcus aureus. Besar zona hambat E.coli adalah sebesar 0,50 – 2,50 (lemah), sedangkan S. aureus mempunyai zona hambat sebesar 4,90 – 7,83 (sedang). Penambahan konsentrasi kefir pada sabun antibakteri mempunyai efektivitas tertinggi pada konsentrasi 30%. Hasil uji karakteristik organoleptik menunjukkan bahwa tidak ada perbedaan yang signifikan antara parameter warna, aroma, dan teksur. Responden cenderung menyukai warna sabun dengan konsentrasi kefir 30%, tekstur sabun paling adalah sabun dengan konsentrasi kefir 20%, sedangkan pada parameter aroma yang paling baik menurut responden adalah aroma sabun dengan penambahan kefir 20%. Penelitian ini menunjukkan potensi minyak jelantah dan kefir sebagai bahan dasar sabun cuci tangan dengan kemampuan antibakteri yang baik. (*****) Hand soap made from used cooking oil can be improved in quality by adding probiotics from kefir. This study aimed to examine the antibacterial activity and organoleptic characteristics of hand soap with the addition of kefir probiotics. The research employed descriptive and experimental methods with a completely randomized design. The parameters tested included free fatty acid levels, oil peroxide values, bacterial inhibition zones, and respondents' preferences for the soap's organoleptic properties. Kefir concentrations of 10%, 20%, and 30% were used. Data were analyzed statistically using one-way ANOVA for certain parameters and two-way ANOVA for antibacterial activity, with DMRT tests conducted for significant differences. The results revealed that kefir concentration and bacterial type significantly influenced the soap’s antibacterial activity, although their interaction did not have a significant effect. Higher kefir concentrations increased the inhibition zone due to the presence of more active compounds in the soap. The type of bacteria also affected the results, as Escherichia coli and Staphylococcus aureus have structural differences. The inhibition zone for E. coli ranges from 0.50 to 2.50, while S. aureus has an inhibition zone ranging from 4.90 to 7.83. The addition of kefir concentration to antibacterial soap has the highest effectiveness at a concentration of 30%. The results of the organoleptic characteristic test showed that there was no significant difference between the parameters of color, aroma, and texture. Respondents tended to like the color of soap with a concentration of 30% kefir, the texture of the soap was the most soap with a concentration of 20% kefir, while the best aroma parameter according to respondents was the aroma of soap with the addition of 20% kefir. This study demonstrates the potential of used cooking oil and kefir as raw materials for hand soap with effective antibacterial properties.

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 26658 not found.
Date Deposited:	26 Feb 2025 03:04
Last Modified:	26 Feb 2025 03:04
URI:	http://repository.unj.ac.id/id/eprint/53413

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