Utilization of Virgin Palm Oil in the Shampoo Formulation

• Main Author: Pratama Wenael (13014004), Vania Elita Krisnandika (13014062) , Derry
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/26506
• Institution: Institut Teknologi Bandung

<p align="justify">Palm oil (Elaeis guineensis Jacq) plays important role in the Indonesian economy. Virgin palm oil is an unrefined palm oil which retains the palm oil natural yellowish red colour as a result of its high level of antioxidants. The extremely high content of carotenes and vitamin E in virgin palm oil leads this vegetable oil to be developed as a cosmeceutical product, including shampoo. Virgin coconut oil is a vegetable oil that has been commonly used in shampoo making. It has medium chain fatty acid (MCFA) and medium chain triglyseride (MCT) which result a good impact when being applied in human skin and hair. The high content of lauric acid in the virgin coconut oil has been claimed to have the antivirus, antibacterial, and antifungi activity. In this research, virgin coconut oil was added to the formula of virgin palm oil shampoo to yield a high-quality shampoo. <br /> <br /> <br /> The objective of this research was to determine the best liquid shampoo formulation made of virgin palm oil and virgin coconut oil. The variance used in this research was the ratio between virgin palm oil and virgin coconut oil as the main ingredients in the shampoomaking. This research was divided into several steps: (1) Pre-condition, (2) Screening of the best condition, (3) Main shampoo-making process, and (4) Shampoo’s quality analysis. <br /> <br /> <br /> The best shampoo formulation was performed by shampoo with ratio between virgin palm oil and virgin coconut oil of 1:1, 20% excess of caustic soda, detergent concentration of 15%-w/w, and water content of 45%-w/w with saponification temperature of 80 oC. Saponification value of the shampoo was 0 mg KOH/g oil, the pH was 5, the cleaning ability was 71,43%, the foaming ability was 100%, and the shampoo had an antioxidant activity 0.5 times lower than the commercial vitamin E’s. The 2 months long storage of the shampoo caused a decrease in the antioxidant activities of the shampoo, so its strength decreased to 0.44 times the commercial vitamin E’s antioxidant strength. <p align="justify">