| NIM | H1A011029 |
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| Namamhs | AHMAD RIZAL SAFRUDI |
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| Judul Artikel | Optimasi Kualitas Sabun Padat Berbahan Dasar Minyak Biji Nyamplung (Callophyllum inophyllum L) dan Susu Kambing (Capra aegagrus hircus) |
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| Abstrak (Bhs. Indonesia) | Telah dilakukan pembuatan sabun susu padat dengan bahan dasar minyak biji nyamplung dan susu kambing. Pembuatan sabun susu menggunakan proses panas dengan menambahkan minyak nyamplung dan NaOH yang dilarutkan dalam susu kambing pada suhu 50-55oC. Pewangi fruity yang ditambahkan untuk aroma dan nilai estetika sabun. Variasi penambahan kadar susu kambing dan pewangi, masing-masing sebanyak 1; 3; 5; 7; dan 9%. Produk sabun yang dihasilkan diuji kualitasnya berdasarkan SNI 06-3532-1994 yang meliputi karakteristik kadar air, asam lemak total, asam lemak bebas/alkali bebas, lemak tak tersabunkan. Parameter lain yang diuji adalah nilai pH dan stabilitas busa. Untuk mengetahui tingkat kesukaan masyarakat pada produk sabun dilakukan uji hedonik terhadap produk sabun susu yang memiliki karakteristik terbaik sesuai SNI 06-3532-1994, dengan parameter uji warna, aroma, tekstur, busa, serta kesan kesat saat pemakaian dan setelah pemakaian. Hasil penelitian menunjukkan produk sabun susu terbaik berdasarkan SNI 06-3532-1994 adalah sabun dengan penambahan kadar susu 5% dan pewangi 5% dengan rataan nilai kadar air sebesar kadar air sebesar 15,69%; jumlah asam lemak total sebesar 81,84%; asam lemak bebas sebesar 0,65%; lemak netral sebesar 8,01%; nilai pH sebesar 9,928; dan stabilitas busa sebesar 58,38%. Hasil analisis keragamaan menunjukkan bahwa pengaruh antar perlakuan berbeda nyata pada tingkat kepercayaan 95% (α=0,05) terhadap karakteristik sabun susu yang dihasilkan. Hasil uji hedonik pada formulasi sabun susu terbaik menunjukkan bahwa panelis menyukai produk sabun dengan skor 3,47 (skor maksimal 5). |
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| Abtrak (Bhs. Inggris) | The production of solid milk soap from nyamplung oil and milk goat has been carried out. The production of solid milk soap used hot process by adding nyamplung oil and NaOH which diluted in goat milk at 50-55oC. The fruity fragrance are added for aroma and soap aesthetic value The varying of goat milk and fragrance concentration, each as 1; 3; 5; 7; and 9%. The soap products tested its quality based on SNI 06-3532-1994 which includes the characteristics of the water content, total fatty acids, free fatty acid/free alkaline, unsaponified fatty acid. Other parameters tested were the pH value and foam stability. To determine the level of public’s acceptable, soap products were tested by hedonic test on a best milk soap product according to SNI 06-3532-1994, with parameters color, aroma, texture, foam, rough impression at using and after used. The result showed the best milk soap product based on SNI 06-3532-1994 was milk soap with the addition of 5% milk goat and 5% fragrance with characteristics 15,69% water content; 81,84% of fatty acid; 0,65% of free fatty acid; 8,01% of unsaponified fatty acid; pH 9,928; and 58,38% of foam stability. The analysis of varying showed that the effect of treatments are significantly different at 95% confidence interval (α = 0,05) on the characteristics of the soap milk produced. Hedonic test showed that the panelists liked the soap product with 3,47 score (on maximum score 5). |
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| Kata kunci | minyak biji nyamplung, sabun mandi padat, SNI 06-3532-1994, susu kambing, uji hedonik. |
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| Pembimbing 1 | Moch. Chasani, S.Si.,M.Si. |
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| Pembimbing 2 | Ari Asnani, S.Si.,M.Sc.,Ph.D. |
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| Pembimbing 3 | |
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| Tahun | 2015 |
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| Jumlah Halaman | 84 |
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| Tgl. Entri | 2015-07-07 04:19:40.567781 |
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