Innovative Ecoenzyme-Based Liquid Hand Soap from Fruit and Vegetable Waste Using Sugar and Palm Sugar: A Sustainable Antibacterial Solution Against Gram-Positive and Gram-Negative Bacteria Supporting SDGs and National Health Initiatives
DOI:
10.29303/jppipa.v12i3.14595Published:
2026-03-25Downloads
Abstract
Indonesia's abundant fruit/vegetable waste threatens the environment yet fuels sustainable hygiene innovation. The waste will be fermented anaerobically with sugar and palm sugar. The study will also assess the soap's efficacy against Staphylococcus aureus (Gram-positive) and Escherichia coli (Gram-negative). To achieve this, we produced an eco-enzyme by anaerobic fermentation. We then incorporated 5–10% of this enzyme directly into a pre-heated soap base. A hybrid hot-cold process was used: first, hot mixing ensured homogeneity; next, cold stabilisation was applied. pH testing and agar well diffusion assays followed. Results: Dose-response assays yielded significant (p < 0.05) increases in inhibition zone size; palm sugar at 10% excelled (35.3 mm E. coli, 23.6 mm S. aureus), surpassing commercial products. ANOVA followed by Tukey's post hoc (α = 0.05) showed that sugar variants (23.9 mm E. coli, 22.3 mm S. aureus) outperformed controls. pH: F0 8.83, F1 5.26, F3 4.79. Discussion: Remarkably, the exceptionally broad 35.3 mm E. coli zone reveals a groundbreaking novelty: unprecedented Gram-negative hyper susceptibility contrary to LPS resistance norms uniquely triggered by eco-enzyme organic acids synergising with palm sugar gallotannins to breach outer membranes. These zero-waste breakthroughs advance SDGs 3 and 12 by pioneering bio-circular antimicrobials.
Keywords:
Antibacterial hand soap Circular economy Eco-enzyme Fermentation bioactives Gram-negative disruptionReferences
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