AbstrakPenelitian ini bertujuan mengkaji pengaruh konsentrasi alkali dan mengkudu terhadap produk sabun yang terbentuk. Penelitian ini diawali dengan pengambilan ekstrak mengkudu dengan proses maserasi menggunakan etanol. Kemudian dilakukan pembuatan sabun padat transparan pada proses saponifikasi dengan variabel tetap volume minyak 70 ml, suhu reaksi 80 o C dan waktu pengadukan 60 menit. Sedangkan untuk variabel bebasnya konsentrasi larutan alkali 26%, 28%, 30%, 32%, jumlah mengkudu 0 g, 10 g, 20 g, 30 g. Respon yang diamati adalah kadar air, Keasaman (pH), bilangan penyabunan, alkali bebas, asam lemak bebas, stabilitas busa, tegangan permukaan dan aktivitas antioksidan. Hasil yang terbaik diperoleh pada konsentrasi alkali 26% dan jumlah ekstrak mengkudu 30 g dengan kadar air 24,10%, kadar alkali bebas 0%, pH 9,0, kadar asam lemak bebas 0,48%, bilangan penyabunan 200 mg/g, tegangan permukaan 29,70 dyne/cm, stabilitas busa 63% dan aktivitas antioksidan sebesar 153,850 µg/µL. Kata kunci: antioksidan, mengkudu, sabun transparan, saponifikasi, tegangan permukaan AbstractThe purpose of this study is to examine the effect of alkali concentration and the amount of added morinda citrifolia toward the formed of soap product. This study begins with maserating the noni fruit with ethanol. Then the making of transparent solid soap was made in the saponification process with a fixed variable oil volume of 70 ml, reaction temperature of 80 ° C and stirring time of 60 minutes. Whereas for the independent variables alkaline solution concentrations were 26%, 28%, 30%, 32%, the amount of noni extract 0 g, 10 g, 20 g, 30 g. The responses observed were water content, acidity (pH), saponification number, free alkali, free fatty acid, foam stability, surface tension and antioxidant activity. The best results were obtained at 26% alkaline concentration and 30 g of noni extract with a moisture content of 24,10%, 0% free alkali content, pH 9,0, free fatty acid content 0,480%, saponification 200 mg / g, surface tension 29,70 dyne / cm, foam stability 81% and antioxidant activity of 153,85 0µg / µL.
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