The Utilization of Whey Cheese Fermented with Kefir Grains as An Antibacterial Solid Bar Soap

Abstract

Staphylococcus aureus is a bacterium known for causing skin infections. Kefir whey cheese antibacterial soap emerges as a skin treatment and protector, leveraging compounds like lactoferrin with antibacterial properties. This study aimed to evaluate the characteristics of kefir whey cheese solid soap formulations and assess their effectiveness in inhibiting Staphylococcus aureus growth. The experiment involved creating five soap formulations with kefir whey cheese concentrations (P1: 25%, P2: 50%, P3: 75%, P4: 100% kefir, and P5: 100% whey cheese). Physicochemical characteristics, including free alkali, pH, and foam value, were analyzed to ensure soap quality. The bacterial inhibitory power was tested using the well diffusion method. Data analysis employed SPSS. Results indicated that all kefir whey solid soap formulations exhibited favorable physicochemical traits, with pH ranging from 10.22 to 11.55 (meeting ASTM requirements of 9-11), water content between 5.9% to 11% (below the SNI requirement of 15%), and free alkali within the range of 0.0055% to 0.024% (well below the SNI maximum of 2.5%). The study concluded that all formulations complied with SNI 3532:2016 and ASTM-D 2002 standards. The most effective formula was found to be 100% whey. This research presents kefir whey cheese solid soap as a potential alternative for antiseptic bar soap production, showcasing promising prospects in skin care and hygiene.