Characteristics of Liquid Soap Based on Used Cooking Oil Sources

Fats and oils that have been used in the cooking and frying process in food processing industries such as restaurants or fast food, households or at the consumer level are called Used Cooking Oil (UCO). Bali Province produced 3.3 million L/month of UCO and has not been managed properly, which has a disadvantageous impact on the environment (soil, water, and agricultural land. To overcome that, it was necessary to conduct research on processing UCO into non-food products, such as liquid soap. This study aimed to determine the effect of UCO sources on the characteristics of liquid soap and the best characteristics of liquid soap from UCO sources. A simple Randomized Group Design (RGD) with treatment UCO Sources grouped into UCO From Vegetable Food Processing, UCO From Animal Food Processing, and UCO from Mixed Food (Vegetable and Animal) processing was used in this research. The data obtained was analyzed with Minitab 19. The best results were obtained from UCO from animal food processing which produced the best liquid soap characteristics with a viscosity value of 549.20 m.Pas; pH of 7.49; specific gravity of 1.12 g/ml; humidity of 93.40%; the foam height at the 0th minute was 3.45%; the foam height at the 5th minute was 2.88%, with foam stability of 82.63%.