Electronic Theses and Dissertation

Penelitian ini bertujuan memformulasi hand cream berbasis lemak dan pasta kakao dengan minyak atsiri kenanga dan lilac yang aman dari kontaminasi mikroba, serta mengevaluasi karakteristik mikrobiologis dan aktivitas antioksidan lemak dan pasta kakao setelah pemanasan pada 25°C, 80°C, 90°C, dan 121°C, serta karakteristik fisikokimia dan sensori hand cream. Penelitian menggunakan Rancangan Acak Kelompok (RAK) dua tahap. Tahap pertama: pemanasan lemak dan pasta kakao dengan faktor suhu (25°C–S0, 80°C–S1, 90°C–S2, 121°C–S3) dan faktor jenis bahan (lemak kakao–B1, pasta kakao–B2). Tahap kedua: formulasi hand cream dengan faktor konsentrasi lemak kakao 1% (K1), 2% (K2), 3% (K3), dan faktor jenis minyak atsiri: tanpa minyak (M0), kenanga (M1), lilac (M2), dan campuran kenanga + lilac (M3). Hasil menunjukkan hand cream yang disimpan 30 hari pada suhu ruang tidak menunjukkan pertumbuhan mikroorganisme dan memenuhi SNI-16-3499-1996, dengan pH 4,60–6,58, bobot jenis 0,95–1,05, dan daya sebar 4,00–6,90 cm. Lemak kakao memiliki Total Plate Count dan Angka Kapang Khamir 0 log CFU/g mulai suhu 25°C, sedangkan pasta kakao mencapai 0 log CFU/g setelah pemanasan 121°C selama 15 menit. Aktivitas antioksidan berkisar 65,23%–82,66% (rata-rata 75,42%). Formulasi terbaik diperoleh pada lemak kakao 2% dengan minyak lilac, aktivitas antioksidan 82,08%, pH 6,06, daya sebar 5,13 cm, bobot jenis 0,96, dan viskositas 2437 cP. Formulasi hand cream terbaik berdasarkan uji hedonik yaitu hand cream konsentrasi lemak kakao 2% dengan penambahan minyak lilac yaitu warna 3,57 (suka), aroma 3,89 (suka), dan tekstur 3,67 (suka).

This study aimed to formulate a cocoa fat and cocoa paste based hand cream with ylang-ylang and lilac essential oils that is free from microbial contamination, as well as to evaluate the microbiological characteristics and antioxidant activity of cocoa fat and cocoa paste after heating at 25°C, 80°C, 90°C, and 121°C, along with the physicochemical and sensory properties of the resulting hand cream. The study employed a two stage Rancangan Acak Kelompok (RAK). In the first stage, cocoa fat and cocoa paste were subjected to heating treatments with temperature factors of 25°C (S0), 80°C (S1), 90°C (S2), and 121°C (S3), and material type factors of cocoa fat (B1) and cocoa paste (B2). In the second stage, hand cream formulations were prepared using cocoa fat concentrations of 1% (K1), 2% (K2), and 3% (K3), combined with essential oil treatments: without oil (M0), ylang-ylang (M1), lilac (M2), and a mixture of ylang-ylang + lilac (M3). The results indicated that hand cream stored for 30 days at room temperature exhibited no microbial growth, complying with SNI 16-3499-1996 standards. The formulations demonstrated pH values of 4.60–6.58, specific gravity of 0.95–1.05, and spreadability of 4.00–6.90 cm. Cocoa fat exhibited a Total Plate Count (TPC) and Yeast & Mold Count of 0 log CFU/g starting at 25°C, whereas cocoa paste reached 0 log CFU/g only after heating at 121°C for 15 minutes. Antioxidant activity ranged from 65.23% to 82.66%, with an average of 75.42%. The optimal formulation was obtained using 2% cocoa fat with lilac essential oil, achieving an antioxidant activity of 82.08%, pH of 6.06, spreadability of 5.13 cm, specific gravity of 0.96, and viscosity of 2437 cP. Based on hedonic sensory evaluation, the best performing hand cream was the 2% cocoa fat formulation with lilac oil, scoring 3.57 for color (liked), 3.89 for aroma (liked), and 3.67 for texture (liked).