Evaluasi Kualitas Sabun Padat Berbasis Enkapsulat Ekstrak Kulit Kopi (Coffea canephora)

Abstract

Coffee husk is an agricultural by-product containing bioactive compounds such as polyphenols, anthocyanins, vitamin C, and tannins with antioxidant and antibacterial potential. However, liquid coffee husk extract has limited stability; therefore, encapsulation is required to preserve its bioactive compounds. This study aimed to evaluate the effect of varying concentrations of encapsulated coffee husk (Coffea canephora) extract on the physical, chemical, and organoleptic characteristic of solid soap and to determine the optimal formulation. A Completely Randomized Design (CRD) with one factor, namely encapsulated extract concentration (1%, 2%, 3%, 4%, and 5%) with three replications, was applied. Observed parameters included color (L*), foam height and stability, pH, moisture content, free fatty acids, ethanol-insoluble matter, antibacterial activity, and organoleptic properties. Data were analyzed using ANOVA at a 95% confidence level followed by Duncan’s Multiple Range Test (DMRT) at 5%. The best treatment was determined using the Effectiveness Index (De Garmo method). The results showed that increasing extract concentration resulted in darker color, deceased pH, moisture content, and free fatty acids, and increased ethanolinsoluble matter, foam height and stability, and antibacterial activity. All formulations met quality standards. Based on the Effectiveness Index test, formulation SK5 (5%) was identified as the optimal treatment with the highest Total Net Hit (0.666), indicating the best balance of physical, chemical, and organoleptic characteristics.