The Effect Of KOH Concentration on Liquid Dishwashing Soap from Used Cooking Oil and Lime Leaf Extract
Keywords:
KOH, Saponification, Soap, Used Oil CookingAbstract
Palm oil (Elaeis guineensis) is widely used in the food, cosmetic, and soap industries; however, repeated use produces used cooking oil that poses health and environmental risks due to its peroxide content. This study aims to convert used cooking oil into an eco-friendly liquid dishwashing soap through a saponification process using potassium hydroxide (KOH). The research methods include variations in KOH concentration (5%, 10%, 15%, and 20%) and stirring time (20 and 40 minutes). Soap characteristics were tested based on organoleptic parameters, pH, viscosity, foaming power, free fatty acid (FFA) content, and free alkali. The results showed that increasing KOH concentration and stirring time affected the physical and chemical properties of the soap. All formulations met the SNI standards for pH, viscosity, foaming power, and FFA, but the free alkali content still exceeded the limit. The best condition was obtained with a 5% KOH concentration and a 40-minute stirring time.
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