Physical Evaluation of Chamomile Kombucha Liquid Soap Fermented for 7 Days with Variations of Vegetable Oils and Aromatic Ingredients
Evaluasi Fisik Sabun Cair Kombucha Chamomile dengan Waktu Fermentasi 7 Hari Berbahan Dasar Variasi Minyak Nabati dan Bahan Aromatik
DOI:
https://doi.org/10.53342/pharmasci.v11i1.547Keywords:
chamomile kombucha, kombucha, kombucha liquid soap, physical evaluation, sensory evaluationAbstract
Chamomile kombucha is a product obtained from the fermentation of kombucha using chamomile and a sugar as nutrient sources for the bacteria and yeast in the scoby to grow. Chamomile kombucha contains phenolic compounds and organic acids that can be utilized in cosmetics. Chamomile kombucha has the potential to be used as an active ingredient in liquid soap formulations. This research aims to evaluate the physical evaluation of the liquid soap, including foam height, pH value, and hedonic. This research using an experimental method using various concentrations of chamomile kombucha fermented for 7 days, which were added to the liquid soap formulation. The results showed that different concentrations of chamomile kombucha affected the physical characteristics of the liquid soap. FS7CL3 had the lowest pH, the highest foam height, and the most preferred aroma; FS7OM2 had the most preferred color; and FS7CL2 had the most preferred texture. The Friedman test showed significant differences between formulas for all sensory attributes (p < 0.001), and mean rank and pairwise comparison results confirmed that these formulas were the most favored by panelists.
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