Formulation of Solid Soap Preparation from Used Cooking Oils with Pineapple Peel Eco-enzyme

Abstract

This research investigated the formulation and quality assessment of solid soap utilizing recycled culinary oil supplemented with fermented Ananas comosus (pineapple) peel extract. Three formulations (F1, F2, F3) were developed with varying concentrations of pineapple peel eco-enzyme (150g, 300g, and 450g respectively) while maintaining consistent palm sugar and water ratios. The soap samples underwent comprehensive physicochemical characterization in accordance with Indonesian National Standards (SNI). Analysis revealed pH values ranging from 9.85-10.2, which comply with established SNI parameters (8-11). Water content determination yielded values of 15.48%, 13.08%, and 13.03% for F1, F2, and F3 respectively, with only F2 and F3 meeting the regulatory requirement (<15%). All formulations exhibited satisfactory foam stability (83.33-90.69%), though free fatty acid content substantially exceeded permissible limits (28.2-56.4%), attributed to prolonged hydrolysis during processing. Organoleptic evaluation indicated consistent cream coloration across all formulations, with a characteristic soybean milk-like aroma whose intensity decreased with increasing eco-enzyme concentration. Astringency increased proportionally with pineapple peel concentration, while texture remained solid with varying degrees of tackiness. This investigation demonstrates the feasibility of converting household waste materials into value-added products while identifying specific formulation parameters requiring optimization to achieve full compliance with quality standards for commercial applications.