%A YOSSY SAFITRI
%T UJI DAYA HAMBAT BAKTERI Escherichia coli DAN RESPON SENSORI
HAND SANITIZER GEL DARI EKSTRAK DAUN WARU  
(Hibiscus tiliaceus L) DALAM LARUTAN EKSTRAK KULIT BUAH
LEMON (Citrus limon) 
%X 

 
This study aims to determine the inhibitory power and sensory response of hand
sanitizers from hibiscus leaf extract in a solution of lemon peel extract. This study
was arranged in a non-factorial completely randomized block design (RAKL)
with 6 treatments and 4 replications. The factors used were the concentration of
waru leaf extract 0%, 5%, 10%, 15%, 20% and 25%. The data obtained were
tested for similarity of variance using the Bartlett test and additional data were
tested using the Tuckey test. The data were analyzed by means of variance and
further analyzed with the Least Significant Difference (BNT) follow-up test at the
5% level. The results showed that the addition of the concentration of hibiscus
leaf extract significantly affected the dispersion, pH, inhibition and hedonic
sensory responses to texture, aroma and overall acceptance of hand sanitizer with
lemon peel extract. Based on the results of the study, the addition of 25% hibiscus
leaf extract (W5) was the best treatment that produced a hand sanitizer with a
spreading power of 6.86 cm, a pH value of 7.03, an inhibitory power of 14.29 mm
against Escherichia coli bacteria, a texture score. 3.66 which was favored by the
panelists, the score of 4.15 which was favored by the panelists and the overall
acceptance score of 3.70 which was favored by the panelists.


Keywords: Hand sanitizer, lemon peel extract, waru leaf extract 
 




 
Penelitian ini bertujuan untuk mengetahui daya hambat dan respon sensori hand
sanitizer dari ekstrak daun waru dalam larutan ekstrak kulit buah lemon.
Penelitian ini disusun dalam rancangan acak kelompok lengkap (RAKL) non
faktorial dengan 6 perlakuan dan 4 kali ulangan. Faktor yang digunakan yaitu
konsnetrasi ekstrak daun waru  0%, 5%, 10%, 15%, 20% dan 25%. Data yang
diperoleh diuji kesamaan ragamnya menggunakan Uji Bartlett dan
kemenambahan data diuji dengan Uji Tuckey. Data dianalisis dengan sidik ragam
dan dianalisis lebih lanjut dengan uji lanjut Beda Nyata Terkecil (BNT) pada taraf
5%. Hasil penelitian menunjukkan bahwa penambahan konsentrasi ekstrak daun
waru berpengaruh nyata terhadap daya sebar, pH, daya hambat dan respon sensori
hedonik terhadap tesktur, aroma dan penerimaan keseluruhan hand sanitizer
ekstrak kulit buah lemon. Berdasarkan hasil penelitian, perlakuan penambahan
ekstrak daun waru 25% (W5) merupakan perlakuan terbaik yang menghasilkan
hand sanitizer dengan daya sebar sebesar 6,86 cm, nilai pH 7,03, daya hambat
sebesar 14,29 mm terhadap bakteri Escherichia coli, skor tekstur 3,66 yang
disukai panelis, skor aroma 4,15 yang disukai panelis dan skor penerimaan
keseluruhan 3,70 yang disukai oleh panelis.
 

Kata kunci : Hand sanitizer, ekstrak kulit buah lemon, ekstrak daun war
%D 2022
%C UNIVERSITAS LAMPUNG
%R 1654051027 
%I FAKULTAS PERTANIAN
%L eprints63894