Disusun Oleh :
Puji syukur ke hadirat Tuhan Yang Maha Esa atas berkat, rahmat, serta
karunia-Nya yang tiada henti memberikan banyak kemudahan, terlebih dalam
penyusunan laporan tugas akhir ini. Laporan ini merupakan salah satu syarat
dalam menyelesaikan Program Studi Diploma III Teknik Kimia Universitas
Sebelas Maret Surakarta.
Penyusun menyampaikan terima kasih kepada berbagai pihak yang telah
membantu sehingga dapat menyelesaikan laporan ini :
1. Bapak Mujtahid Kaavessina, S.T.,M.T.,Ph.D. selaku Ketua Program Studi
DIII Teknik Kimia Universitas Sebelas Maret Surakarta, sekaligus Dosen
Pembimbing Tugas Akhir.
2. Orangtua dan keluarga yang telah memberikan dukungan dan semangat.
3. Semua pihak yang telah membantu atas tersusunnya laporan tugas akhir
ini.
4. Rekan-rekan angkatan 2012 Diploma III Teknik Kimia UNS untuk segala
bantuan dan dukungan.
Penyusun menyadari bahwa dalam penyusunan laporan ini terdapat
kekurangan dan keterbatasan. Oleh karena itu, penyusun mengharapkan adanya
kritik dan saran dari berbagai pihak untuk kesempurnaan laporan ini.
Akhir kata penyusunan mengharapkan agar laporan ini dapat bermanfaat
bagi rekan-rekan dan pembaca yang memerlukan.
Surakarta, Juli 2015
Penyusun
iv
DAFTAR ISI
v
III.1.3 Analisis Produk ............................................................... 15
III.2 Lokasi dan Waktu Penelitian ................................................... 16
III.3 Prosedur Kerja ................................................................................ 16
III.3.1 Pembuatan Ekstrak Kenikir................................................... 16
III.3.2 Pembuatan Handsoap ........................................................... 16
III.3.3 Analisis Produk .................................................................... 17
III.3.3.1 Analisis Aktivitas Bakteri ..................................... 17
III.3.3.2 Analisis Zat Aktif ................................................. 17
III.3.3.3 Analisis Emulsi Cairan ......................................... 18
III.3.3.4 Analisis Berat Jenis .............................................. 18
III.3.3.4 Analisis Stabilitas Busa ........................................ 18
III.4 Bagan Alir Pembuatan Produk ........................................................ 19
III.4.1 Pembuatan Ekstrak kenikir .................................................. 19
III.4.2 Pembuatan Handsoap ........................................................... 20
III.5 Pengujian terhadap Penerimaan Konsumen ...................................... 21
BAB IV HASIL DAN PEMBAHASAN ......................................................... 22
IV.1 Hasil Pembuatan Ekstrak Kenikir ........................................... 22
IV.2 Penentuan Formulasi Handsoap.............................................. 22
IV.2.1 Hasil Pengamatan Organoleptis ................................. 23
IV.2.2 Hasil Uji Keasaman (pH) ........................................... 24
IV.2.3 Hasil Pengujian Kadar Zat Aktif ................................ 24
IV.2.4 Hasil Pengujian Berat Jenis ........................................ 24
IV.2.5 Hasil Pengujian Tinggi Busa ...................................... 25
IV.2.6 Hasil Pengujian Aktivitas Anti Bakteri ....................... 25
IV.3 Aplikasi Handsoap pada Kondisi Tertentu ............................. 26
IV.4 Produk Handsoap dan Penerimaan Konsumen ....................... 26
IV.4.1 Warna Handsoap ........................................................ 26
IV.4.2 Aroma Handsoap ........................................................ 26
IV.4.3 Sifat fisik penggunaan Handsoap ............................... 26
IV.4.4 Emulsi Handsoap ....................................................... 26
vi
BAB V PENUTUP ............................................................................................ 31
V.1 Kesimpulan ................................................................................... 31
V.2 Saran .............................................................................................. 31
Daftar Pustaka ..................................................................................................... 32
Lampiran
vii
DAFTAR LAMPIRAN
viii
DAFTAR GAMBAR
ix
DAFTAR TABEL
x
INTISARI
xi
SUMMARY
Cosmos caudatus is trunked plants with pinnate leave which are mostly
grown in the tropic. From the literatures, the cosmos caudatus has ability to inhibit
the growth of E.coli, S. Pullorum, and S. Aures. Refers to the case, the
observation was carried out to obtain an antibacterial effect. Handsoap is cleaner
which made from the active ingredients of synthetic detergent with / without the
addition of other substance and make the skin no irritation. The used surfactant is
sodium laurir eter sulfat (SLES) with trademark; texapon.
Handsoap production is done by testing variabel SLES concentration such
as 8%, 10%, and 12% by volume of water. The result showed the optimum
concentration is 8%. It is like standart handsoap from SNI 06-2588-1992 which
giving soft impression. Antibacterial testing is done by making media such as NA
(Nutrient Agar), sterilization media, and equipments in autoclave at 121oC for 15
minutes. Media was poured as much as 15 ml into petri dishes, waited until solid
and cultivated bacteria by strike methode, then added the handsoap formulation
with a concentration of 0,7 ml cosmos caudatus extract/100 ml handsoap; 0,8 ml
cosmos caudatus extract/100 ml handsoap; 0,9 ml cosmos caudatus extract/100 ml
handsoap; 1,0 ml cosmos caudatus extract/100 ml handsoap; 1,2 ml cosmos
caudatus extract/100 ml handsoap and put in incubator at 37oC for 2 x 24 hours.
The optimum result showed no bacteria growth on media at a
concentration of cosmos caudatus extract 0,8 ml /100 ml handsoap. Handsoap
with optimum cosmos caudatus extract then used in the second test (includes the
analysis of active grade, foam stabilization, and density) to be compared in the
market. Organoleptic test showed 84,5% panelist declare conformity to the
handsoap has produced.
xi