Studi Pembuatan Sabun Cair dari Daging Buah Pepaya (Analisis Pengaruh Kadar Kalium Hidroksida terhadap Kualitas Sabun):

Study of Papaya Liquid Soap Production (Analysis of the Effect of Potassium Hydroxide Levels on the Soap Quality)

Abstract

Buah pepaya mengandung banyak vitamin terutama vitamin A, B, C, dan E. Selain itu, pepaya juga mengandung banyak mineral seperti fosfor, magnesium, zat besi, dan kalsium yang baik untuk kulit. Penelitian ini bertujuan untuk membuat sabun cair dari daging buah papaya (Carica papaya L.). Selain itu, pengaruh kadar Kalium Hidroksida (KOH) terhadap kualitas sabun juga dianalisis. Sabun cair dibuat dari daging buah papaya melalui reaksi saponifikasi dari minyak dan lemak yang direaksikan dengan KOH. Variasi kadar KOH yang digunakan, yaitu 10, 20, dan 50 persen. Pengaruh kadar KOH terhadap kualitas sabun dilakukan dengan pemeriksaan organoleptis dan uji keasaman (pH). Hasil penelitian ini menemukan bahwa sabun cair dari daging buah pepaya yang diformulasi dengan variasi KOH berkadar 10, 20, dan 50 persen dengan uji organoleptis adalah sama untuk ketiga variasi KOH. Kesamaan itu ditunjukkan dari segi warna, yaitu berwarna orange, cairan berbentuk homogen, dan memiliki bau yang khas. Selain itu, melalui uji keasaman ditemukan bahwa pH sabun berkisar antara 10 hingga 12. Penelitian ini menyimpulkan bahwa formulasi sabun cair yang dibuat menggunakan daging buah pepaya mempunyai kualitas yang terbaik pada kadar KOH 10 persen.

Papaya contains many vitamins, especially vitamin A, B, C, and E. In addition, papaya also contains a lot of minerals such as phosphorus, magnesium, iron, and calcium which are good for the skin. This study aimed to make liquid soap from papaya fruit (Carica papaya L.). In this study, the effect of the levels of Potassium Hydroxide (KOH) on the quality of soap was also analyzed. Liquid soap was made from the flesh of papaya fruit through a saponification reaction from oil and fat which was reacted with KOH. Variations in KOH levels used were 10, 20 and 50 %. The effect of KOH level on the quality of soap was carried out with organoleptic examination and acidity test (pH). The results of this study found that liquid soap from papaya fruit formulated with variations of KOH with levels of 10, 20, and 50 % with organoleptic tests were the same for all three variations of KOH. The similarity was shown in terms of orange color, the homogeneous liquid, and its distinctive odor. In addition, through the acidity test, it was found that the pH of soap ranged from 10 to 12. This study concluded that liquid soap formulations made using papaya fruit had the best quality at 10 % KOH levels.