Effect of betel type (Piper sp) and concentration of betel leaf extract on quality and antibacterial activities of glycerine bar soap

Abstract

Abstract Betel is an Asian medical plant that has antibacterial properties. Addition of betel extract to soap during its production steps may affects the quality characteristics, organoleptic and antibacterial activity of glycerine bar soap. This research aims to identify the effect of red and green betel by applying its ethanol extract on soap. This study used a Factorial Completely Randomized Design (FCRD) using the factor of betel types, red betel (S1) and green betel (S2) and concentrations of betel extract, which are 2.5%, 5%, 7.5%, and 10%. The collected data were analysed using the Analysis of Variance test (ANOVA) and continued with the Duncan test Multiple Range Test (DMRT). Test results showed that the soap has moisture contents between 1.24%–5.64%, free alkalis between 0.03%–0.44%, and pH with range 10.72–11.31. Red betel soap has a higher moisture content and free alkali levels as the added betel concentration increases. For its aroma, colours, and transparency, panellists hedonically tended to like the red betel soap more than the green. The transparent soap with addition 2.5% red betel extract has the best quality, as well as organoleptic and antibacterial activity characteristics when compared to other glycerine bar soaps.