%0 Generic
%A KURNIADI, IKHWAN
%C UNIVERSITAS LAMPUNG 
%D 2022
%F eprints:65490
%I FAKULTAS PERTANIAN
%T PENGARUH KONSENTRASI EKSTRAK BUAH MENGKUDU (Morinda  citrifolia L) TERHADAP KARAKTERISTIK SABUN TRANSPARAN 
%U http://digilib.unila.ac.id/65490/
%X   Tujuan penelitian ini yaitu untuk mengetahui konsentrasi ekstrak buah mengkudu   (Morinda citrifolia L.) dalam  pembuatan sabun transparan dengan sifat sensori  dan sifat kimia terbaik berdasarkan SNI 3532:2016. Penelitian disusun dalam  Rancangan Acak Lengkap (RAL) dengan satu faktor dalam 3  kali ulangan.  Konssentrasi ekstrak buah mengkudu pada penelitian ini yaitu 10%, 12%, 14%,  16% dan 18%. Ekstrak buah mengkudu hasil maserasi dengan pelarut ethanol  diambil 9 ml untuk di gunakan dalam pembuatan sabun transparan. Sabun  transparan dibuat dengan menggunakan bahan Virgin coconut oil (VCO), NaOH,  Asam stearate, Gliserin, Gula pasir ravinasi, dan aquades. Hasil penelitian  menunjukkan bahwa sabun transparan dengan perlakuan penambahan konsentrasi  ekstrak buah mengkudu (Morinda Citrifolia L) 16% (P4) menghasilkan  karakteristik sabun transparan terbaik dengan skor tekstur 2,66 (agak lunak), skor  aroma 3,25 (agak beraroma khas mengkudu), skor warna 3,95 (suka), transparansi  3,95 (suka), dan penerima keseluruhan 3,91 (suka). Perlakuan terbaik ini juga  memiliki karakteristik fisik antara lain pH 8,67, tinggi busa 80,60 % dan kadar air  20,09%, nilai asam lemak bebas sebesar 0,85-1,54% dan memiliki daya hambat  Staphylococus aureus terbaik berdasarkan uji metode difusi cakram dengan zona  hambar sebesar 9,250 mm yang telah sesuai dengan SNI 3532:2016.     Kata kunci: sabun transparan, ekstrak mengkudu, virgin coconut oil,   Staphylococus aureus, metode difusi cakram                  The purpose of this study was to determine the concentration of noni fruit extract  (Morinda citrifolia L.) in the manufacture of transparent soap with the best  sensory and chemical properties based on SNI 3532:2016. The study was  arranged in a completely randomized design (CRD) with one factor in 3  replications. The concentration of noni fruit extract in this study were 10%, 12%,  14%, 16% and 18%. The extract of noni fruit from maceration with ethanol  solvent was taken 9 ml to be used in making transparent soap. Transparent soap  is made using virgin coconut oil (VCO), NaOH, stearic acid, glycerin, refined  granulated sugar, and aquades. The results showed that transparent soap treated  with the addition of 16% noni fruit extract (Morinda Citrifolia L) (P4) produced  the best transparent soap characteristics with a texture score of 2.66 (slightly  soft), aroma score of 3.25 (slightly distinctive noni aroma). , color score 3.95  (likes), transparency 3.95 (likes), and overall receivership 3.91 (likes). This best  treatment also had physical characteristics, including pH 8.67, foam height  80.60% and water content 20.09%, free fatty acid value 0.85-1.54% and had the  best Staphylococus aureus inhibition based on the test. disc diffusion method with  a bland zone of 9.250 mm which is in accordance with SNI 3532:2016     Keywords: transparent soap, noni extract, virgin coconut oil, Staphylococcus aureus,   disc diffusion method