Physicochemical Properties and Sensory Evaluation of Soap Prepared from Elaeis guineensis (Oil Palm) Fruits

Global demand for soap is increasing rapidly especially in the cosmetic industry. Major productions of commercial soap usually contain a lot of preservative and additive that
might cause harm to health. This study aims to determine the physicochemical properties and sensory evaluation of soap samples made from different ratio of crude palm oil (CPO)
and also to determine the best formulation of CPO in soap preparation. This study use research design with five soap samples and three repetition and the data were analysed
statistically using ANOVA followed by post hoc test. 5 soap samples were represent the ratio of CPO in the soap consist of 100%, 75%, 50%, 25% and 0%. The analysis of oil palm soaps was divided into two scopes which are physicochemical properties and sensory evaluation. For physicochemical properties, the pH of soap samples was ranged from 10.18 ± 0.071 to 10.48 ± 0.075 in vary ratio of CPO. The hardness score of the soap samples also varied in a different ratio, which were ranged from 788.89 ± 120.38 to 1083.56 ± 91.63. For colour analysis, the lightness (*L) of the soap increase as the ratio of CPO decreases. Meanwhile, the value for redness (a*) and yellowness (*b) of the soap are directly proportional to the ratio of CPO. Based on the sensory evaluation test with accordance of colour, aroma, texture and lathering attributes, most of the panellist preferred soap D, which contained 25% of CPO + 75% RPO as the best soap formulation.