OPTIMASI PENAMBAHAN MADU SEBAGAI ZAT ANTI BAKTERI Staphylococcus aureus, PADA PRODUK SABUN MANDI CAIR
DOI:
https://doi.org/10.31938/jsn.v6i2.160Abstract
Optimization of the Addition of Honey as an agent of an Anti bacterial Agent Staphylococcus aureus in Production of Shower liquid soap
The study was begun with making the basic shower liquid soap, then aditing the honey with a variety of different concentrations. In this study, the addition of honey were 0%; 2,5%; 5%; 7,5%; 10%; 12,5% and 15%. After that tested the effectiveness of antibacterial agent microbiology. Then analyzing physical and chemical properties of liquid soap in accordance with SNI 06-4085-1996. The parameters tested were pH, viscosity, and density, test quantity foam, and test preferences. Optimal concentration of the addition of honey in a liquid bath soap to be able to inhibit the growth of Staphylococcus aureus are at the level of 10%. When compared with Triclosan soap, shower liquid soap with the addition of honey 5% could compete with antibacterial properties of triclosan soap using a concentration of 0.3%. The addition of honey with various concentrations of honey affect the physical and chemical properties of liquid soap such as pH, viscosity, density, and the amount of foam.
Keywords: Liquid Soap, Honey and bacteria Staphylococcus aureus
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 ABSTRAK
Penelitian dimulai dengan melakukan pembuatan dasar sabun mandi cair, kemudian dilakukan penambahan madu dengan berbagai konsentrasi berbeda. Dalam penelitian ini dilakukan penambahan madu sampai lebih dari 5% yaitu 0%; 2,5%; 5%; 7,5%; 10%; 12,5% dan 15%. Setelah itu dilakukan uji efektifitas dari zat antibakteri secara mikrobiologi. Kemudian dilakukan analisis terhadap sifat fisika dan kimia sabun mandi cair sesuai dengan SNI 06-4085-1996. Parameter yang diuji adalah pH, viskositas, dan berat jenis, uji banyak busa, dan uji kesukaan. Konsentrasi optimal penambahan madu pada sabun mandi cair untuk bisa menghambat pertumbuhan bakteri Staphylococcus aureus adalah pada taraf 10%. Bila dibandingkan dengan sabun Triclosan, sabun mandi cair dengan penambahan madu 5% dapat menyaingi sifat antibakteri dari sabun yang menggunakan Triclosan dengan konsentrasi 0,3%. Penambahan madu dengan berbagai konsentrasi berpengaruh kepada sifat fisika dan kimia dari sabun mandi cair seperti pH, viskositas, berat jenis, serta jumlah busa.
Kata kunci :Â Sabun Mandi Cair, Madu dan Bakteri Staphylococcus aureus
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