The effect of kefir whey addition on soap characteristics

[摘要] Soap mostly use synthetic materials that can cause side effects, the selection of natural ingredients milk kefir in soap making is expected to reduce the growth of bacteria that can cause skin irritation. The purpose of this research is to know the optimum Kefir whey measurement in soap making process and to know the characteristics of the soap produced. Variations of Kefir whey used in this study 38%, 43%, 48%. The process of making kefir soap itself using the combined method of hot and cold process. The resulting solid soaps tested for quality according to SNI 3532:2016 including moisture content, total fat matter, and pH. The physical analysis includes foam and emulsion stability. Based on the study of the water content of the three types of soap is 13.64%,12.753%,12.086%. amount acid fat on various composition kefir soap that is 70.56%, 87.36%, 99.12%. For pH 10.04, 9.91 and 9.85. Foam stability 72.72%, 86.66%, 100%. Value stability sample soap this is 96.3%, 95.6%, 96.2%. Thus, giving of kefir whey as much as 48% recommended for the manufacture of kefir soap.

[发布机构] Prodi Pendidikan Kimia, Universitas Islam Negeri Sunan Gunung Djati Bandung, Jl. A.H. Nasution No. 105, Bandung; 40614, Indonesia^1;Prodi Pendidikan Fisika, Universitas Islam Negeri Sunan Gunung Bandung, Djati Jl. A.H. Nasution No. 105, Bandung; 40614, Indonesia^2

[效力级别] 自然科学

[关键词] Combined method;Emulsion stability;Foam stability;Growth of bacteria;Natural ingredients;Physical analysis;Skin irritation;Synthetic materials