Update Artikelilmiah: 11813

UMI ALFIATUN KHASANAH

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Abstrak (Bhs. Indonesia)

Biji nyamplung yang sudah tua memiliki kandungan minyak mencapai 50-70%, sehingga sangat berpotensi untuk dikembangkan menjadi bahan baku utama dalam pembuatan sabun. Sabun yang dibuat dalam penelitian ini adalah sabun cuci piring cair. Sabun cuci piring cair dihasilkan melalui proses saponifikasi, yaitu hidrolisis lemak menjadi asam lemak dan gliserol dalam KOH.  Sabun yang dihasilkan kemudian dikarakterisasi berdasarkan SNI 09-06-2048-1990 dan uji hedonik. Uji hedonik dilakukan berdasarkan aroma, warna, kekentalan, banyak busa, daya bersih, saat dan setelah pemakaian dari sabun cuci piring cair. Rancangan percobaan yang digunakan dalam tahap penentuan sabun cuci piring cair dengan karakteristik terbaik adalah rancangan acak lengkap faktorial (RAL factorial) dengan variabel bebas yaitu kadar minyak biji nyamplung. Kadar minyak biji nyamplung yang digunakan adalah 20, 25, 30, 35, 40 dan 45%. Hasil analisis yang menunjukan adanya perbedaan nyata dilanjutkan dengan uji DMRT (Duncan’s Multiple Range Test) tingkat kepercayaan 95% (α=0,05). Hasil penelitian menunjukkan sabun cuci piring cair yang memiliki formulasi terbaik adalah sabun cuci piring cair dengan kadar minyak 40% dengan jumlah asam lemak sebesar 33,47%, asam lemak bebas sebesar 0,54%, lemak tak tersabunkan sebesar 4,85%, nilai pH sebesar 10,166, bobot jenis sebesar 1,040 dan minyak pelikan bernilai negatif. Uji hedonik menghasilkan nilai suka terhadap aroma, saat pemakaian dan setelah pemakaian, normal terhadap warna dan kekentalan, dan sangat suka terhadap banyak busa dan daya bersih.

Abtrak (Bhs. Inggris)

The increasing use of liquid dish soap by people this time, encourage research to synthesize a liquid dish soap from oil seeds nyamplung. Old nyamplung seeds have an oil content of 50-70%, so it has the potential to be developed into a key raw material in the manufacture of soap. Soap made in this study was liquid dish soap. Liquid dish soap was produced through the saponification process, hydrolysis of fats into fatty acids and glycerol in the KOH. Soap was produced then characterized by SNI 09-06-2048-1990 and hedonic test. Hedonic test was conducted by the smell, color, viscocity, many foam, clean power, while and after the use of liquid dish soap. The experimental design that was used in determining the stage of liquid dish soap with the best characteristics was completely randomized factorial design (RAL factorial) with free variable were nyamplung seed oil content. Nyamplung seed oil content that was used were 20, 25, 30, 35, 40 and 45%. The analysis results showed that there was a real difference then continued with DMRT (Duncan's Multiple Range Test) with a 95% confidence level (α = 0,05). The results showed that the liquid dish soap from nyamplung seed oil had the best formulations was liquid dish soap with oil content of 40% with the total fatty acid content about 33.47%, free fatty acids about 0.54%, saponified fatty about 4.85%, pH value about 10.166, specific gravity of 1.040 and pelicans oil is negative. Hedonic test produced a value like for the smell, while using and after using, normal for the color and viscosity, and really like for the many foam and clean power.

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