109
CONFERENCE PROCEEDING
RosSalacca: A Natural-based Ingredients Soap from the Extract of Salacca Fruit Seeds and Skin
Danish Mursyidee
1, Mohd Bunyamin
1, Liyana Amalina Adnan
1*1
Al Razi Halal Action Laboratory, Kolej GENIUS Insan, Universiti Sains Islam Malaysia, 71800, Nilai, Negeri Sembilan, Malaysia
*Corresponding author: [email protected]
ABSTRACT
Salak seeds contain high phenolics. Phenolic has antioxidant properties and works to prevent free radicals (Alaras, 2010). In fact, salak fruit skin also contains phytochemicals that have anti-aging potential (Girsang et al., 2019). Salak fruit seeds contain nutrients such as β-Sitosteryl-3β- glucopyranoside-6'-O-fatty and acid Esters while the seeds contain Gallic acid Peel, Caffeic acid, Ferulic acid, Chlorogenic acid, Quercetin and Rosmarinic acid (Salleh et al., 2018). With that, salak fruit becomes a good source of antioxidants with bioactive content. An extensive exposure to free radicals from air pollutants and sun UV rays often leads to skin damage and other health problems. Therefore, green chemist and cosmetic expertise are expected to develop and innovate products that have great potential to overcome these problems. Seeds and skin of salacca fruit have excellent antioxidant properties which can prevent deterioration of skin cells. Recognizing their high nutritional and medicinal value, we aim to synthesize an effective and eco-friendly soap derived from the extract of rose and salacca fruit’s seeds and skin and. The extraction process was conducted via solid-liquid extraction technique in which a mixture of ethyl acetate and hexane (1:1) was used as extractable solvent. Then, the extracted oil was mixed with 0.1 M NaOH for saponification process. The soap produced has a smooth texture, soft foams and liberate soothing fragrant smell. After that, the presence of antioxidant compound of the soap was validated from Attenuated total reflectance-Fourier transform infrared spectroscopy (ATR-FTIR) spectrum. This innovation not only opens the idea to the reduction of food and agricultural waste, but also to the utilization of highly nutritious ingredients in producing a product that is beneficial for skin health.
Keywords: Rossasalacca; saponification; Attenuated Total Reflectance-Fourier Transform Infrared Spectroscopy
INTRODUCTION
Salak seeds contain high phenolics. Phenolic has antioxidant properties and works to prevent free radicals (Alaras, 2010). In fact, salak fruit skin also contains phytochemicals that have anti-aging potential (Girsang et al., 2019). Salak fruit seeds contain nutrients such as β-Sitosteryl-3β-glucopyranoside-6'-O-fatty and acid Esters while the seeds contain Gallic acid Peel, Caffeic acid, Ferulic acid, Chlorogenic acid, Quercetin and Rosmarinic acid (Salleh et al., 2018). With that, salak fruit becomes a good source of antioxidants with bioactive content.
Skin damage due to exposure to free radicals such as air pollutants and UV
rays often occurs in humans. Therefore, the production of products that have the
potential to overcome this problem is necessary. Good products are products based on
natural and recycled materials. The seeds and skin of the salak fruit have excellent
antioxidant nutritional content as reported by previous studies (Suica-Bunghez et al.,
2016; Girsang et al., 2016; Wratsongko et al., 2019). However, most of the studies
110
conducted only test the salak fruit content but do not lead to the production of products.
In Malaysia, salak fruit is taken inside and pickled to be eaten as a snack while the seeds and skin are only discarded although studies have reported high nutrients in both parts. This is a loss and can even be considered a waste. Realizing the high value of salak seeds and skin, this study took the initiative to produce antioxidant soap based on salak skin and seeds. This innovation not only opens the idea to reduce domestic waste but also produces a product that is useful for skin health from highly nutritious ingredients.
MATERIALS AND METHODS
Materials
Salacca fruit seeds and skins, rice grain, Phnom Phen roses, glycerin, honey.
Product Production Process
Salak fruit skin, salak fruit seeds, and rice that have been soaked with water for 5 days were grounded with Phnom Penh rose using mechanical blender. The ground materials were further filtered for three times to remove remaining water. After that, glycerin was melted using double boiling method and mixed with ground materials and honey.
The mixed product (soap) was added into silicon cup and leaved for 24h at room temperature.
RESULTS AND DISCUSSION Production of Soap
A demonstration of the use of RosSalacca soap for hand washing was carried out. The result is very satisfying, RosSalacca soap produces fine foam rich with a soft yet soothing fragrance. Hands also feel softer after using RosSalacca soap. The resulting soap has a smooth texture, soft foam and has a soothing fragrance. This shows that this study succeeded in producing quality soap from the main ingredients highlighted, which are the skin and seeds of the salak fruit. Therefore, salak soap is suitable for production and use.
Figure 1: Production of RosSalacca Soap
CONCLUSION
Personal hygiene is very important as it can prevent spreading of bacteria and viruses.
Sallacca fruit and Phnom Phen roses can be extracted for production of soap which
111
support personal hygiene practices. This research can be further advancing on characterization of antioxidant and antibacterial compounds of Rossalacca soap.
ACKNOWLEDGEMENT
Halal Action Laboratory of Kolej GENIUS Insan, Universiti Sains Islam Malaysia, provided financial assistance for a portion of this research, which is gratefully acknowledged.
REFERENCES
Aralas. S. (2010). Antioxidant activity and nutritional composition of snake fruit [Salacca zalacca(Gaert.)Voss]. Thesis of Master of Science Degree, Institute for Tropical Biology Conservation, Universiti Malaysia Sabah.
Girsang, E., Kiswandono, A. A., Aziz, H., Chaidir, Z. & Zein, R. (2015). Salak Seed Powder (Salacca Zalacca) as a biosorbent in improving the quality of used cooking oil. Proceedings of the National Seminar on Science Education 2015, 583-594.
Girsang, E., Lister, N. E., Ginting, C. N., Khu, A., Samin, B., Widowati, Wibowo, S. & Rizal, R. (2019).
Chemical constituents of snake fruit (Salacca zalacca (Gaert.)Vozz peel and in silico anti-aging analysis. Molecular and Cellular Biomedical Sciences, 3(2), 122-128.
Salleh, M. S. M., Siddiqui, M.J., Mediani, A., Ismail, N.H., Ahmed, Q.U., Mao'ad, S.Z., & Besbes, S.S.
(2018). Salacca zalacca: A short review of the palm botany, pharmacological uses and phytochemistry. Asian Pacific Journal of Tropical Medicine, 11(12), 645-652.
Suica-Bunghez, I. R., Teodorescu, S., Dulama, I. D., Voinea, O. C., Simionescu, S. & Ion, R. M. (2016).
Antioxidant activity and phytochemical compounds of snake fruit (Salacca Zalacca). IOP Conf.
Series: Materials Science and Engineering 133 (2016), 1-8.
Wratsongko, A. C. D., Legowo, A. M., Al-Baarri, A. M., Hadipernata, M. & Broto, W. (2019).
Preservation of snake fruit cultivar pondoh (Salacca edulis Reinw.) at cold temperature storage.
Journal of Applied Food Technology, 6(1), 12-14..
