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Abstract

This study aimed to develop a scented hand sanitizer using kamias (Averrhoa bilimbi) fruit juice to investigate its sensory attributes and overall acceptability. A hand sanitizer was created using distilled water, aloe vera, glycerin, isopropyl alcohol, tea tree essential oil, kamias juice, carbomer, and triethanolamine. Respondents tested the product and completed a survey. Results showed positive feedback for the kamias scented hand sanitizer's fragrant smell, smooth texture, slightly consistent viscosity, and softness on the hands. It was concluded that the kamias scented hand sanitizer was acceptable and would be effective and beneficial for

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Jassyleigh Kryzl Largo
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148 views2 pages

Abstract

This study aimed to develop a scented hand sanitizer using kamias (Averrhoa bilimbi) fruit juice to investigate its sensory attributes and overall acceptability. A hand sanitizer was created using distilled water, aloe vera, glycerin, isopropyl alcohol, tea tree essential oil, kamias juice, carbomer, and triethanolamine. Respondents tested the product and completed a survey. Results showed positive feedback for the kamias scented hand sanitizer's fragrant smell, smooth texture, slightly consistent viscosity, and softness on the hands. It was concluded that the kamias scented hand sanitizer was acceptable and would be effective and beneficial for

Uploaded by

Jassyleigh Kryzl Largo
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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ABSTRACT

This research study aims to develop a scented hand sanitizer

using Kamias (Averrhoa Bilimbi) that will benefits all the

consumers. This study also aims to investigate sensory attributes

of the product and its overall acceptability.

A cup of distilled water together with 1/3 cup of aloe

vera, glycerin, and 2/3 cup of isopropyl alcohol were poured in a

bowl. 5 drops of tea tree essential oil was also added and

then mixed. The extraction of Kamias juice was done and 3/4 cup

of it was poured on a bowl. 3 tablespoon of carbomer and 1

tablespoon of triethanolamine were added to the mixture. When

mixed very well, the product was poured in a bottle. The gathered

respondents used the Kamias Scented Hand Sanitizer and answered

the survey questions.

The data collected were tabulated and tallied. Results

showed that the sensory attributes of Kamias Scented Hand

Sanitizer has a positive feedbacks from respondents, they are

likely to recommend it to someone, and no one experience any side

effects. The smell of the product is fragrant, its texture is

smooth, its viscosity is slightly consistence, and its softness

on hand is just about right.


Given the results, it may be concluded that Kamias (Averrhoa

Bilimbi) as Scented Hand Sanitizer is acceptable. It would be

effective and beneficial to all consumers.

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