DAFTAR ISI

HALAMAN PENGESAHAN ...................................... Error! Bookmark not defined.

KATA PENGANTAR .................................................. Error! Bookmark not defined.
ABSTRAK .................................................................... Error! Bookmark not defined.
DAFTAR ISI.................................................................................................................. i1
BAB I ............................................................................ Error! Bookmark not defined.
PENDAHULUAN ........................................................ Error! Bookmark not defined.
1.1 Latar Belakang ........................................................ Error! Bookmark not defined.
1.2 Perumusan Masalah .................................................................................................. 2
1.3 Tujuan Penelitian ...................................................................................................... 3
1.4 Manfaat Penelitian .................................................................................................... 3
1.5 Hipotesa .................................................................................................................... 3
1.6 Batasan Masalah ....................................................................................................... 4
BAB II............................................................................................................................. 5
TINJAUAN PUSTAKA ................................................................................................. 5
2.1 Jeruk Lemon ............................................................................................................. 5
2.1.1 Definisi Jeruk Lemon............................................................................................. 5
2.1.2 Taksonomi Buah Jeruk Lemon .............................................................................. 6
2.1.3 Kandungan Kimia Buah Lemon ........................................................................... 6
2.1.4 Kulit Lemon ........................................................................................................... 8
2.1.5 Handsanitizer ........................................................................................................ 8
BAB III ........................................................................................................................... 9
METODOLOGI PENELITIAN ..................................................................................... 9
3.1 Bahan ........................................................................................................................ 9
3.2 Alat............................................................................................................................ 9
3.3 Prosedur Percobaan ................................................................................................. 10
3.3.1 Ekstrak Buah Lemon ........................................................................................... 10
3.3.2 Rancangan Formula ............................................................................................ 11

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3.4 Pengujian Pada Sediaan Handsanitizer .............. 12Error! Bookmark not defined.
3.4.1 Pengujian Organoleptik ...................................................................................... 12
3.4.2 Uji pH ............................................................. 13Error! Bookmark not defined.
3.4.3 Uji Viskositas .................................................. 13Error! Bookmark not defined.
3.4.4 Uji Daya Serap ................................................ 13Error! Bookmark not defined.
3.4.5 Uji Aktivitas Antibakteri 14Error! Bookmark not defined.Error! Bookmark not
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DAFTAR PUSTAKA ................................................ viError! Bookmark not defined.