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Lerak (Sapindus rarak Dc.) is an Asian plant that produces saponins, artificial surfactant, used as cleaning agent. Lerak has been used as traditional cleaning product because it is believed to maintain the color of the product, and also eco-friendly. The use of lerak as a traditional cleaning product is inefficient, so in this study lerak will processed as liquid laundry soap. This study conducted to determine the effect of lerak concentration (5 %, 7 % and 9 %) to the physicochemical properties of liquid laundry soap. This study used Randomized Block Design (RBD), analyzed by one way ANOVA and the next test used LSD test. Based on the research, lerak concentration were significantly different on pH, free fatty acids and clean ability of liquid laundry soap but were not significantly different on specific gravity, viscosity, foam stability of liquid laundry soap. The best treatment is liquid laundry soap with 7 % lerak concentration that have higher values of clean ability and viscosity. The addition of lerak concentration in liquid laundry is proven to increase their cleaning power and eco-friendly but will be constant at saturated level.

Cooking oil that has been used more than once is not good for health due to exposure to carcinogens. Waste cooking oil causes pollution to the environment. Waste cooking oil can be used as a raw material for making liquid soap. The objective of this activity was to introduce the knowledge and train Batu Basurat community in making dishwashing-liquid soap from waste cooking oil. The method consists of location survey, training preparation, interactive training, monitoring, and evaluation. Dishwashing-liquid soap was made by mixing preheated waste cooking oil and potassium hydroxide (KOH) at 60-70 °C for one hour until trace was formed. Then, the mixture was kept agitated every 15 minutes for 2-3 hours until it becomes more solidified and transparent. Liquid soap was made by dissolving in warm water and addition of lemon essence as a deodorizer. Batu Basurat villagers showed a great interest in the activity, showing by enthusiasm and involvement in the training. Evaluation results showed that 100% community understood on making homemade dishwashing-liquid soap and 90% community agreed that liquid soap from waste cooking oil has a commercial potential, which could increase entrepreneurship ability and economic growth of Batu Bersurat villagers.

Mono-diacylglycerol (M-DAG) is one of potential palm oil derived products to be developed. Palm Fatty Acid Distillate (PFAD) and glycerol esterification using Methyl Ester Sulfonic Acid (MESA) catalyst produced M-DAG that consist of Free Fatty Acid (FFA) and Triacylglycerol (TAG) fractions. FFA and TAG fractions can reduce the M-DAG emulsifier quality. Therefore, purification process is needed to eliminate FFA and TAG fractions. The purpose of this research was to improve the M-DAG emulsifier quality by purification process. The purification was performed in two ways: solvent extraction - saponification and molecular distillation. Solvent extraction - saponification was done with the addition of 0, 10, 15 and 20% (w/w) NaHCO3. The result showed that the addition of 20% (w/w) NaHCO3 was the best treatment. It was able to produce 43.52% yield of M-DAGconsisted of 44.48% Thin-Layer Chromatography (TLC) in FFA+TAG composition, 31.05% MAG, 24.47% DAG, melting point of 44.83oC, free fatty acid level of 19.43%, pH value of 6, emulsion stability of 51.21% for 12 hours, has a white color, dry texture, and odorless. The molecular distillation at temperature of 100-180oC on purification process was carried out to separatethe FFA. Molecular distillation had produced distillate and residue. Molecular distillation was an effective process to separate the FFA from M-DAG whereas produced 96.09% of FFA from distillation flow.

Destabilization of oil-water emulsion in coconut milk, in the production of virgin coconut oil (VCO), can be accelerated with the utilization of lactic acid bacteria fermentation. This research was aimed to determine physicochemical and antibacterial characteristics of VCO from coconut hybrid variety fermented with L. casei of Yakult® and two isolates of L. plantarum from mandai (traditionally fermented Artocarpus campeden) and coconut water. The observed physicochemical of VCO included yield, specific gravity, moisture content, saponification value, peroxide value, and free fatty acid. The antibacterial activity was subjected to the well diffusion method against E. coli and S. aureus with chloramphenicol as the positive control. L. casei yielded the best VCO-BAL at 34.5% (v/v), while L. plantarum from mandai and coconut water yielded 29.5% (v/v) and 25.3% (v/v), respectively. VCO-BAL from L. casei had the lightest specific gravity of 0.84±0.04 g.mL-1. Average of measured moisture contents (0.03-0.05%), saponification values (161.3-163.6), peroxide values (0.53-0.86), and free fatty acids (0.11-0.12%) of the three VCO-BALs were not significantly (p>0.05) different with respect to control. VCO-BAL produced from L. plantarum of coconut water did not exhibit better antibacterial activity compared to control. VCO-BAL from L. casei demonstrated highest antibacterial activity against E. coli, 6.45±0.50 mm (58.1% of positive control) and S. aureus, 5.23±0.40 mm (51.3% of positive control). It is deduced that antibacterial activity from VCO-BAL is contributed by hydrophobic bacteriocins. [ABSTRACT FROM AUTHOR]