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OPTIMIZING THE PRODUCTION PROCESS OF BIOLOGICAL DETERGENT FROM FRUIT PEELS
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Abstract
The study "Optimization of the production process of biological detergents from fruit peels" was conducted to utilize by-products from orange, lemon, grapefruit, pineapple, and soapberry peels to create environmentally friendly cleaning products. The research focused on investigating the effects of components such as sugar, alcohol yeast, and lactic bacteria (Biolactomin) on the fermentation process and product quality. At the same time, the project developed a liquid biological detergent formula, evaluated sensory indicators, pH, viscosity, foaming ability, and cleaning efficiency to select the optimal formula. The research results contribute to enhancing the value of agricultural by-products, reducing environmental pollution, and creating safe and effective cleaning products for consumers.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Keywords
Biological detergents, fruit peels, fermentation, process optimization, soapberry
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