DEVELOPMENT AND CHARACTERIZATION OF INNOVATIVE BAR SOAP FORMULATIONS USING GAYO ARABICA COFFEE HUSK EXTRACT: FOCUSING ON PHYSICAL PROPERTIES AND ANTIBACTERIAL ACTIVITY USING PH METER SENSOR

Siwi Putri Andini, Rori Theresia, Lawrence Adi Supriyono

Abstract


This study aims to examine the characteristics of solid soap made from Gayo Arabica coffee shell extract from Aceh, a premium commodity rich in active compounds. Coffee, which has become part of modern lifestyle, is now used not only as a beverage but also in cosmetic and pharmaceutical products. In this research, solid soap was formulated with varying concentrations of coffee extract at 1%, 2%, and 4%, with 2% triclosan used as a positive control. Physical and microbiological characteristics were tested according to SNI 3532:2021 standards, including tests for pH, moisture content, free alkali content, foam stability, and antibacterial activity against Staphylococcus aureus. Test results showed that all soap formulations met SNI standards, with pH ranging from 9.59 to 10.10, moisture content between 5.60% and 9.36%, safe free alkali content for the skin, foam height between 5-5.8 cm, and antibacterial inhibition zones against Staphylococcus aureus ranging from 7.4 to 9.2 cm. In conclusion, solid soap with Gayo Aceh coffee shell extract meets SNI quality standards and has promising antibacterial potential.

Keywords


Solid soap; Gayo coffee shell extract;Staphylococcus aureus; pH Meter Sensor

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References


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DOI: https://doi.org/10.33666/jitk.v16i1.673

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 Published by : Widya Husada Semarang University | ISSN : 2086-8510 (Print) | ISSN : 2655-5875 (Online)
  

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