%0 Generic
%A YULIA SUSANTI, 1614051007
%C UNIVERSITAS LAMPUNG
%D 2021
%F eprints:66973
%I FAKULTAS PERTANIAN
%T PENGARUH PENAMBAHAN KONSENTRASI EKSTRAK BUAH  MENGKUDU (Morinda citrifolia) DAN MADU TERHADAP SIFAT FISIK    DAN SENSORI SABUN NONI MADU HERBAL
%U http://digilib.unila.ac.id/66973/
%X This study aims to determine the optimum concentration of noni fruit extract and  honey in the manufacture of noni herbal honey soap with the best sensory and  physical properties according to the quality standard of SNI-3532-2016. This  study was arranged in a completely randomized group design (RAKL) with 3  replications and 2 factors, namely noni fruit extract K0 (0%), K1 (10%), K2  (15%) and K3 (20%), and the concentration of honey M1 ( 5%) and M2 (7.5%)  (w/v). The data obtained were analyzed for variance and further analyzed with the  further test of Orthogonal Polynomial – Orthogonal Contrast at the level of 5% .  The results showed that the addition of the concentration of noni fruit extract had  a significant effect on all physical and sensory test parameters of noni herbal  honey soap. The addition of honey concentration significantly affected all sensory  test parameters of herbal honey noni soap but did not significantly affect the water  content of noni herbal honey soap. The interaction between the two had a    iii    significant effect on the pH and stability of the noni herbal honey soap foam but  had no significant effect on the water content, free alkali content, unsaponifiable  fat, and all sensory test parameters. Based on the results of the study, the  concentration of noni fruit extract 10% (v/v) and honey 7.5% (w/v) produced the  best solid soap characteristics with pH 8.64, foam stability 92.83%, and free alkali  content of 0.53%. which is in accordance with the SNI-3532-2016 standard as  well as a sensory assessment of yellowish white color, slightly noni fruit aroma,  soft texture, and overall acceptance favored by the panelists.    Keywords : Solid soap, noni fruit extract, honey concentration      Penelitian ini bertujuan untuk mengetahui konsentrasi ekstrak buah mengkudu  dan madu yang optimum dalam pembuatan sabun noni madu herbal dengan sifat  sensori dan sifat fisik terbaik sesuai standar mutu SNI-3532-2016. Penelitian ini  disusun dalam rancangan acak kelompok lengkap (RAKL) dengan 3 ulangan dan  2 faktor yaitu ekstrak buah mengkudu K0 (0%),K1 (10%),K2 (15%) dan K3  (20%), dan konsentrasi madu M1 (5%) dan M2 (7,5%) (b/v). Data yang diperoleh  dianalisis ragam dan dianalisis lebih lanjut dengan uji lanjut Orthogonal  Polynomial – Orthogonal Contrast pada taraf 5%. Hasil penelitian menunjukkan  bahwa penambahan konsentrasi ekstrak buah mengkudu berpengaruh nyata  terhadap seluruh parameter uji fisik dan sensori sabun noni madu herbal.  Penambahan konsentrasi madu berpengaruh nyata terhadap seluruh parameter uji  sensori sabun noni madu herbal namun tidak berpengaruh nyata terhadap kadar air  sabun noni madu herbal. Interaksi keduanya berpengaruh nyata terhadap pH dan  stabilitas busa sabun noni madu herbal namun tidak berpengaruh nyata terhadap    v    kadar air, kadar alkali bebas, lemak tidak tersabunkan, dan seluruh paramter uji  sensori. Berdasarkan hasil penelitian konsentrasi ekstrak buah mengkudu 10%  (v/v) dan madu 7,5% (b/v) menghasilkan karakteristik sabun padat terbaik dengan  pH 8,64, stabilitas busa 92,83% , dan kadar alkali bebas 0,53 yang sesuai standar  SNI-3532-2016 serta penilaian sensori warna putih kekuningan, agak beraroma  buah mengkudu, tekstur lunak, dan penerimaan keseluruhan yang disukai oleh  panelis.    Kata kunci : Sabun padat , ekstrak buah mengkudu, konsentrasi madu