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Title: | Physical Characteristic of Transparent Soap with Addition of Honey in Different Concentration. Sifat Fisik Sabun Transparan dengan Penambahan Madu pada Konsentrasi yang Berbeda. |
Authors: | Polii, B. N. Siregar, Hotnida C. H. Jannah, Barlianty |
Keywords: | honey humectant transparent soap |
Issue Date: | 2009 |
Publisher: | IPB (Bogor Agricultural University) |
Abstract: | Honey can be utilized in transparent soap manufacture. It’s protein content maintain foam stability by decreasing surface tension. Kapok Honey has slightly higher protein content, is expected be able to fix physical characteristic of transparent soap, especially in surface tension decreament, emulsion and foam stability. Completely randomized design was used as the experiment design with honey concentration (0%; 2,5%; 5%; 7,5%) as the treatment. Data were analyzed by analysis of variance (ANOVA) orthogonal. The result showed That different honey concentration did not significant by effected interfacial tension. Emulsion and foam stability of transparent soap increasing complied with increased honey concentration, where as surface tension and hardness decreasing. Addition of 7,5% Kapok honey produced transparent soap with the best physical characteristics. Madu merupakan suatu larutan yang mengandung gula kental dan manis yang dibuat oleh lebah, serta bermanfaat bagi kehidupan manusia. Madu sudah lama digunakan dalam industri makanan, farmasi, bahkan kosmetik. Madu memiliki zat alami, salah satunya sebagai humektan. Kandungan vitamin terutama B2 dibutuhkan kulit untuk mencegah kulit kasar. Kandungan proteinnya juga dapat dimanfaakan dalam menjaga kestabilan pembusaan dan untuk menurunkan tegangan permukaan. Kandungan madu tersebut sangat berpotensi untuk dikembangkan. Berdasarkan hal tersebut, maka diperlukan suatu penelitian mengenai pengoptimalan madu, salah satunya sebagai bahan tambahan untuk sabun transparan. Sabun transparan menarik, tapi memiliki kelemahan yaitu sedikit busa yang diindikasikan tegangan permukaan tinggi. Penambahan madu kapuk yang berprotein lebih tinggi dari madu lain diharapkan meningkatkan atau memperbaiki tegangan permukaan dan sifat fisik sabun transparan. |
URI: | http://repository.ipb.ac.id/handle/123456789/59626 |
Appears in Collections: | UT - Animal Production Science and Technology |
Files in This Item:
File | Description | Size | Format | |
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D09bja.pdf Restricted Access | Full Text | 684.65 kB | Adobe PDF | View/Open |
Cover.pdf Restricted Access | Cover | 299.05 kB | Adobe PDF | View/Open |
Abstract.pdf Restricted Access | Abstract | 335.71 kB | Adobe PDF | View/Open |
BAB I Pendahuluan.pdf Restricted Access | BAB I | 321.92 kB | Adobe PDF | View/Open |
BAB II Tinjauan Pustaka.pdf Restricted Access | BAB II | 404.91 kB | Adobe PDF | View/Open |
BAB III Metode.pdf Restricted Access | BAB III | 432.67 kB | Adobe PDF | View/Open |
BAB IV Hasil dan Pembahasan.pdf Restricted Access | BAB IV | 391.73 kB | Adobe PDF | View/Open |
BAB V Kesimpulan dan Saran.pdf Restricted Access | BAB V | 319.54 kB | Adobe PDF | View/Open |
Daftar Pustaka.pdf Restricted Access | Daftar Pustaka | 330.59 kB | Adobe PDF | View/Open |
Lampiran.pdf Restricted Access | Lampiran | 343.37 kB | Adobe PDF | View/Open |
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