putri kautsar, alfia manda (2025) ACTIVITY OF INHIBITION ON BACTERIA (Staphylacoccus aureus) IN WHEY YOGURT SOAP PAPER WITH NATURAL COLOURING RED DRAGON SKIN (Hylocereus polyrhizus). S1 Undergraduate thesis, universitas darussalam gontor.

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Abstract

Cheese is a very popular food for many people around the world. In Indonesia, whey produced from cheese has not been optimally utilized, as the food industry in this country has not focused on its utilization. Whey contains about 50% of the nutrients found in milk. Injured skin can be an entry point for pathogenic microorganisms into the body. One of the main pathogenic bacteria that can infect humans is Staphylacoccus aureus, which can spread through the air. One way to keep the skin clean is using antibacterial soap, which can utilize cheese whey as an antibacterial ingredient. This study aims to explore the potential of cheese whey in yogurt as an ingredient for liquid soap, as well as to test the effectiveness of cheese whey yogurt-based paper soap in inhibiting the growth of Staphylacoccus aureus bacteria. This study was conducted using the disc diffusion method, using four variations in the concentration of cheese whey and milk in yogurt, namely F125%:75%, F2 50%:50%, F3 75%:25%, F4 100%:0. Commercial patented paper soap was used as positive control, while the negative control used paper soap soap base. Data obtained from the inhibition zone measurement were analyzed using One Way Anova with a significance value of >0.05 and analyzed using statistical program 24.0. The results showed that cheese whey yoghurt has the potential to be used in the manufacture of paper soap, with a combination of the following.

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