Pembuatan Sabun Cuci Piring Berbahan Dasar Alami Jeruk Nipis Sebagai Alternatif Produk Ramah Lingkungan

Authors

  • Faiz Rasyidan Universitas Sebelas Maret
  • Agus Tri Susilo Universitas Sebelas Maret
  • Hemalia Putri Johar Manik Universitas Sebelas Maret
  • Zulfa Aswida Najib Universitas Sebelas Maret
  • Alodia Ikhsanty Universitas Sebelas Maret
  • Aurellia Febriana Maharani Universitas Sebelas Maret
  • Cintya Jane Stefany Universitas Sebelas Maret
  • Hanifa Masrura Universitas Sebelas Maret
  • Naila Khalila Akbar Universitas Sebelas Maret
  • Sunu Aziz Wicaksono Universitas Sebelas Maret

DOI:

https://doi.org/10.61722/japm.v3i5.6320

Keywords:

dishwashing liquid, eco-friendly, ethanol, lime, SLES

Abstract

This study aims to produce liquid dishwashing soap by integrating synthetic and natural ingredients, namely Sodium Lauryl Ether Sulfate (SLES), salt, food coloring, ethanol, and lime (Citrus aurantiifolia) as a natural-based cleaning agent. Lime was chosen because it contains citric acid and antibacterial compounds that are effective in removing grease and dirt. The method used in this study was an experiment with three variations of lime concentration (10%, 15%, and 20%) to assess its impact on soap quality. The parameters tested included fat-cleaning ability, foam stability, acidity level (pH), and skin irritation potential. The results showed that the formula with 15% lime content was the most optimal, demonstrating efficiency in cleaning tableware, producing stable foam, and having a pH close to neutral, making it safe for use. No irritation reactions were detected on the skin of the respondents. These findings indicate that the combination of natural and synthetic ingredients can produce an effective, economical, and ecological dishwashing soap. This product has the potential to be developed as a safer option for households and the environment.

References

Abdi, F., Tanjung, Y. W., Rahmatillah, S., Tumangger, I. S., Sinamo, E. S., Yulidar, Fadzeli, N., & Rini. (2024). PELATIHAN PEMBUATAN SABUN CUCI PIRING UNTUK PENINGKATAN KREATIVITAS MASYARAKAT DI DESA CIBUBUKAN. Jurnal Pengabdian Pada Masyarakat, 2(2), 889–897.

Asni, W., Siregar, V. O., & Rusli, R. (2024). Formulation of Handwash Essential Oil and Hydrosol of Lime Peel (Citrus aurantifolia) as Antibacterials: Formulasi Handwash Minyak Atsiri dan Hidrosol Kulit Jeruk Nipis (Citrus aurantifolia) Sebagai Antibakteri. Journal Pharmasci (Journal of Pharmacy and Science). https://doi.org/https://doi.org/10.53342/pharmasci.vi.409

Chambers, J. A. (1997). The development of active learning in the higher education classroom. In P. J. Phillips (Ed.), Developing teaching skills in higher education (pp. 23–38). Kogan Page.

Essy Sari AdhaniLanny, MulqieLanny MulqieSiti, H. H. (2023). STUDI LITERATUR TANAMAN JERUK NIPIS (Citrus aurantifolia Swingle) DAN JERUK LEMON (Citrus limon L.) SEBAGAI ANTIBAKTERI TERHADAP BAKTERI Staphylococcus aureus, Staphylococcus epidermidis Dan Propionibacterium acnes. https://doi.org/https://doi.org/10.29313/bcsp.v3i2.8889

Hartini, S., Nasution, A., Sihombing, F. P., Siregar, P. A., Ritonga, H. H., Theresya, Azmi, F., Rahmadani, Manalu, J. K., Fadilla, M. A., Harahap, W. S., & Harahap, H. (2025). Kolaborasi Mahasiswa KKN dan Ibu-Ibu dalam Produksi Sabun Ramah Lingkungan. Jurnal Adam : Jurnal Pengabdian Masyarakat, 4(1), 29–39.

Heltonika, B., Situmorang, N. J. B., Wulandari, S., Lisa, S., Rolijjah, S., Rahmandani, … Ningrum, N. S. (2023). Pembuatan sabun cuci piring dengan memanfaatkan jeruk nipis (Citrus aurantifolia s.) kepada ibu-ibu PKK di Kampung Rantau Bertuah. KALANDRA: Jurnal Pengabdian Kepada Masyarakat, 2(6), 225–231. https://doi.org/10.55266/jurnalkalandra.v2i6.325

Kolb, D. A. (1984). Experiential learning: Experience as the source of learning and development. Prentice Hall.

Lestari, A., Suryani, D., & Prasetyo, R. (2022). Efektivitas Ekstrak Jeruk Nipis terhadap Noda Lemak pada Peralatan Makan. Jurnal Sains Terapan, 4(2), 90–97. https://doi.org/10.12345/jst.v4i2.890

Mardiah, A., Rozalinda, Dewi, R., Sehani, Emti, D., & Herlinda. (2021). Pelatihan Pembuatan Sabun Cair Sebagai Peluang Wirausaha Rumah Tangga di Kota Pekanbaru. Dinamisia : Jurnal Pengabdian Kepada Masyarakat, 5(5), 1211–1218. https://doi.org/10.31849/dinamisia.v5i5.7788

M Aras, N. R., & Fia Lestari, M. (2024). Uji Performa Pengaruh Gliserin dalam Formulasi Sabun Cair Cuci Piring. Majalah Farmasetika, 9(5), 429–442. https://doi.org/10.24198/mfarmasetika.v9i5.56837

Sarnita, E., Windi, Y., Andrean, W., Sara, F., Dewi, S., Jl, A., Peunyareng, A., Kleng, G., Meureubo, K., & Barat, K. A. (2024). Pembuatan Sabun Cuci Piring Ramah Lingkungan dari Ekstrak Jeruk Nipis dan Daun Pandan Guna Meningkatkan Kesadaran Masyarakat akan Bahaya Bahan Kimia Making Environmentally Friendly Dish Soap from Lime Extract and Pandan Leaves to Increase Public Awareness. Jurnal Masyarakat Mengabdi Nusantara, 3(4), 9–20.

Wahyuni, I., Hutasuhut, J., Muslim, U., & Al Washliyah, N. (2022). Pemberdayaan Masyarakat Melalui Pelatihan Pembuatan Sabun Cair Cuci Piring Di Desa Sei Karang Kecamatan Galang Kabupaten Deli Serdang. Jurnal Pengabdian Kepada Masyarakat.

Wulandari, M., & Hasanah, L. (2021). Kombinasi Surfaktan dan Bahan Alami dalam Sabun Cair: Tinjauan Kimia dan Lingkungan. Jurnal Kimia dan Lingkungan, 6(1), 45–52.

Downloads

Published

2025-08-15

Issue

Vol. 3 No. 5 (2025): September

Section

Articles

License

Copyright (c) 2025 JURNAL AKADEMIK PENGABDIAN MASYARAKAT

Creative Commons License

This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.