UJI KUALITAS SABUN PADA FORMULASI SABUN PADAT JERUK NIPIS DENGAN DAUN STEVIA

Abstract

Bath soap was developed into a primary need in all walks of life. The variety of soaps which are available on the market can be seen from its type, fragrance, color, and its efficacy. Soap is one means to cleanse ourselves from dirt and bacteria which is stick on the skin. Skin that is left dirty all day will potentially become a breeding ground for diseasecausing
bacteria. The addition of stevia leaf extract and lime juice is needed to improve the quality of antibacterial solid soap. Stevia contains diterpic glycosides which are used as a low-calorie sweetener and other therapeutic effects such as antibacterial. Lime also contains flavonoids used as antibacterial through the mechanism of denaturing bacterial cell proteins
and damaging cell membranes beyond repair. This study aims to determine the physical properties of soap including water content test and testing the pH also organoleptic test of soap. In this study formulated with variations 0; 0,7; 1,4 and 2,1 grams of the addition stevia leaves. The soap produced in this study had a water content of 3,04% -7,38%. Soap pH is around 9,5-10. Four formulas from the addition of 0 gram-2,1 gram of stevia leaf extract have fulfilled SNI-06-3532-1994 standard.

Keywords: Solid soap, stevia, lime.