 SOURCE
 Nugrahaeni, F. (2023).
FORMULATION OF LIQUID
BATH SOAP 70% ETHANOL
EXTRACTS OF SOURSOP
(Annona muricata L)
LEAVES. Nugrahaeni |
INDONESIA NATURAL
RESEARCH
PHARMACEUTICAL
JOURNAL.
 Grijalva-Verdugo, C. (n.d.).
Total polyphenolics,
antioxidants, and cytotoxic
activity of infusions from
soursop (Annona muricata)
leaves from two Mexican
regions. www.scielo.org.co.
https://doi.org/10.15446/a
gron.colomb.v40n2.102621
 DATA
 Handwashing with a combination
of soursop and guava leaf extract
showed significant antibacterial
activity against Staphylococcus
aureus bacteria. The average
diameter of the inhibition zone
for handwash with different
formulas showed powerful
results. Thus, combining soursop
leaf extract and guava leaf extract
can be an effective alternative in
maintaining hand hygiene and
preventing disease transmission
through contact with
microorganisms on the hands.
 Soursop leaves (Annona muricata
L) have antioxidant activity that
can break free radical chain
reactions, the chemical content of
soursop leaves are alkaloids,
flavonoids, and saponins and the
concentration of soursop leaves
extract used is 4.2%. This study
aims to determine the effect of
various vegetable oils on the
physical properties of liquid bath
soap with 70% ethanol extract of
soursop leaves. This study was
divided into three formula
groups, F1 soursop leaves extract
without oil, F2 soursop leaves
extract with VCO, and F3 soursop
leaves extract with olive oil.
Evaluation of preparations carried
out in the liquid bath soap
formula includes organoleptic
tests (color, odor, shape), pH,
specific gravity, viscosity, and
foam stability tests.
 Soursop leaf infusions have been
 PARAPHRASE
 According to Zahara & Nina
(2023) Mixing soursop and
guava leaf extracts for
handwashing worked well
against Staphylococcus aureus
bacteria. The areas where the
bacteria couldn't grow were
large when we used different
handwash mixtures. So, using
soursop and guava leaf extracts
together can be a great way to
keep your hands clean and
avoid getting sick from harmful
germs on your skin.
 Soursop leaves (Annona
muricata L) contain
antioxidants that can combat
harmful free radicals. They
contain alkaloids, flavonoids,
and saponins, with a 4.2%
extract concentration. This
study explores how different
vegetable oils impact the
physical properties of liquid
bath soap infused with a 70%
ethanol soursop leaf extract.
Nugrahaeni (2023)

 Grijalva-Verdugo, C. (n.d.).
Total polyphenolics,
antioxidants, and cytotoxic
activity of infusions from
soursop (Annona muricata)
leaves from two Mexican
regions. www.scielo.org.co.
https://doi.org/10.15446/a
gron.colomb.v40n2.102621
 Kamala, K., & Kumar, V. P.
(2018). Food products and
food contamination. In
Elsevier eBooks (pp. 1–19).
https://doi.org/10.1016/b9
78-0-12-811515-2.00001-9
 Abebe, E., Gugsa, G., &
Ahmed, M. (2020). Review
on Major Food-Borne
Zoonotic Bacterial
reported to possess antibacterial,
antifungal, antiprotozoal, and
antiviral properties, along with
potential benefits in protecting
against oxidative stress-related
conditions such as hypertension,
diabetes, inflammation, obesity,
and cancer in various studies
 Food contamination refers to all
chronic and acute hazards in
foods that may adversely affect
consumers' health. The global
incidence of foodborne diseases
is increasing, and there is specific
evidence of a higher burden of
foodborne diseases in developing
countries than in high-income
countries
 Food products may become
contaminated at different stages
along the food chain , could be
during production, processing,
distribution, preparation, and/or
final consumption. The risk of
food getting contaminated
depends largely on the health
status of the food handlers, their
personal hygiene, knowledge, and
practice of food hygiene
 Soursop leaf infusions have
garnered attention in the field
of natural medicine due to their
remarkable attributes. These
infusions have been
documented to exhibit
antibacterial, antifungal,
antiprotozoal, and antiviral
properties. Moreover, a
growing body of research
suggests that soursop leaf
infusions may offer protective
benefits against conditions
linked to oxidative stress,
including hypertension,
diabetes, inflammation,
obesity, and even cancer. These
findings highlight the potential
of soursop leaves as a versatile
natural remedy with a wide
range of health advantages.
Grijalva-Verdugo (n.d.)
 All acute and chronic food
hazards that might have a
negative impact on consumers'
health can be referred to as
food contamination. In
addition, there is evidence that
the burden of illnesses caused
by food is higher in developing
nations than in high-income
nations, and the frequency of
foodborne diseases continues
to increase globally (Pires et.al,
2021).
 The food products could be
contaminated at different
stages during production,
processing, distribution,
preparation, and/or final
 Pathogens. Journal of
Tropical Medicine, 2020, 1–
19.
https://doi.org/10.1155/20
20/4674235
 León-Fernández, A. E.,
Arteaga-Garibay, R. I.,
Zepeda, L. G., Martínez‐
Cárdenas, L., Gutiérrez-
Martínez, P., & Montalvo,
E. (2019). Antibacterial,
antifungal, antioxidant and
toxic effect of fractioned
extracts from Soursop pulp.
Revista Bio Ciencias, 6.
https://doi.org/10.15741/r
evbio.06.e400
 Some
 The Effect of Hand Washing
Soap With Soursop Leaf
and Guava Leaf Extract on
Staphylococcus Aureus
Bacteria. (2023, June 21).
https://doi.org/10.30604/ji
ka.v8i3.1969
 Findings revealed that Annona
 The biological activities reported
in A. muricata are using crude
extracts from leaf, stem, peel and
seed. Therefore, the objective of
this work was to evaluate the
antioxidant, bactericidal,
fungicidal and toxic effects of
fractioned extracts obtained from
fresh soursop pulp and pulp
stored at different storage
conditions.
natural ingredients
reported to have enjoyable
antibacterial activity for further
study in the context of handwash
include soursop leaves (Annona
muricata L.) and guava leaves
(Psidium guajava L.). Soursop leaf
(Annona muricata L.) is a natural
product rich in secondary
metabolites, such as flavonoids,
saponins, and
Tannins. Flavonoids in soursop
leaves have an antibacterial
Mechanism that involves damage
to the bacterial cell wall and
inhibits enzyme activity.
muricata had shown antibacterial
activities against species of
pathogenic bacteria indicating
that the antibacterial properties
consumption. The risk of food
contamination always depends
on the food handler's hygiene
and knowledge (Ahmed et.al,
2020).
 The phytochemicals in Annona
muricata L. (A. muricata) are
linked to its pharmacological
and toxicological evaluation.
The measurement of
antioxidant, antibacterial,
antifungal, and toxic properties
from the pulp demonstrates its
potential as functional,
nutraceutical, or toxicological
food. Numerous antioxidant
screenings, including crude
extracts from seed, pulp, and
leaves, have been conducted.
Coria-Téllez et al. (2018)
concluded that A. muricata
antioxidants are of interest due
to their preventive effect
against oxygen-derived free
radicals implicated in the
development of various
diseases.
 soursop leaves (Annona
muricata L.) was found to have
natural ingredients. It is rich
secondary metabolites, such as
flavonoids, saponins, and
tannins. Flavonoids in soursop
leaves have an antibacterial
mechanism that involves
damage to the bacterial cell
wall and inhibits enzyme
activity. Thus, it kills
microorganisms and prevent
the spread of infection

 View of Comparative
analysis of Annona
muricata Linn (soursop)
leaf and fruit extracts
against selected
pathogens. (n.d.).
http://www.turjaf.org/inde
x.php/TURSTEP/article/vie
w/195/225?
fbclid=IwAR39CEKEJVRrFB1
Sb8CrvimhdCBbcZBBAx4OF
Jooob6zehqDpOxxpDja9ac
 Al-Seghayer, M. S., & Al-
Sarraj, F. (2021). The
Outbreak of Foodborne
Disease by Pathogenic
Enterobacteriaceae
Antimicrobial Resistance -
A Review. Asian Food
Science Journal, 91–99.
https://doi.org/10.9734/af
sj/2021/v20i630312
 Santos, I. L., Da Cruz
Rodrigues, A. M., Amante,
E. R., & Da Silva, L. H. M.
(2023). Soursop (Annona
muricata) Properties and
Perspectives for Integral
Valorization. Foods, 12(7),
1448.
https://doi.org/10.3390/fo
ods12071448
of this plant can be used in the
prevention of diseases caused by
pathogenic bacteria
 Foodborne disease is a disease
occurring due to food
contamination by contaminating
agents such as bacteria (66%),
chemicals (26%), viruses (4%),
and parasites (4%)
 Considering the waste of the
soursop production chain, finding
and suggesting applications for
this waste reduces undue
disposal in the environment in
the form of solid waste, and it
also represents a financial
opportunity for the producing
regions. Based on published
works on the properties of
soursop residues (standard-out
fruits, peels, seeds, leaves, and
others), the main objective of this
work is to offer information that
can contribute to future
biorefinery projects and to the
circular economy in the soursop
production chain.
 Herbal medicine has long made
use of the phytochemicals found
in soursop. They can be used to
treat a variety of illnesses,
including cancer, inflammation,
anxiety, hyperglycemia,
hypertension, fever, and parasitic
or bacterial infections. In many
scientific interventions, soursop
extract has shown antibacterial,
 Annona muricata shown
antibacterial activities against
several types of harmful
bacteria, suggesting that this
plant's antibacterial qualities
could be utilized to stop
diseases brought on by harmful
bacteria (Okeke-Nwolisa et al.,
2023)
 according to Al-Seghayer and
Al-Sarraj (2021) foodborne
disease is a condition brought
on by contaminating agents
such as bacteria (66%),
chemicals (26%), viruses (4%),
and parasites (4%).
 When considering the trash
created throughout the
soursop-producing chain,
discovering and finding uses for
this waste provides
unnecessary disposal in the
environment in the form of
solid waste while also being a
cash opportunity for the
producing regions. The major
goal of this effort, which is
based on existing works on the
qualities of soursop residues
(standard-out fruits, peels,
seeds, leaves, and others), is to
provide knowledge that can
contribute to future biorefinery

 Zubaidi, S. N., Nani, H. M.,
Kamal, M. L., Qayyum, T.
A., Maarof, S., Afzan, A.,
Misnan, N. M., Hamezah,
H. S., Baharum, S. N., &
Mediani, A. (2023). Annona
muricata: Comprehensive
Review on the
Ethnomedicinal,
Phytochemistry, and
Pharmacological Aspects
Focusing on Antidiabetic
Properties. Life, 13(2), 353.
https://doi.org/10.3390/lif
e13020353
anti-protozoan, anti-
inflammatory, antioxidant, and
anticancer effects. This review
article's goals are to assess
soursop fruit growth patterns and
investigate potential maturity
markers. It goes into further
detail on the fruit's active
phytochemicals and how they
might be used to treat a variety of
illnesses.
projects and the circular
economy in the soursop
production chain (Da silva et.
al, 2023).
 Since soursop has so many
nutritional, practical, and
medicinal benefits, interest in it
has grown dramatically on a
global scale in recent years.
Numerous studies have shown
that soursop can be a useful
raw material for the processing
of a variety of functional and
value-added food items due to
its superior pulp extraction,
diverse aromatic components,
and noticeably rich viscosity.
Numerous pharmacologically
active substances, such as
alkaloids, coumarins, tannins,
flavonoids, phenols,
terpenoids, and saponins, are
found in soursop's leaves,
seeds, and residue. Soursop is
one of the best fruits for
commercialization and
economic potential because of
its flavor and aroma. In
summary, the soursop fruit and
its constituents have the
potential to be utilized in the
food and pharmaceutical
sectors to create a variety of
valuable and functional
products (Shah et. al, 2022).
 Iyanda-Joel, W.,
Omonigbehin, E. A., Iweala,
E. E. J., & Chinedu, S. N.
(2019). Antibacterial
studies on fruit-skin and
leaf extracts of Annona
muricata in Ota, Nigeria.
IOP Conference Series, 331,
012029.
https://doi.org/10.1088/17
55-1315/331/1/012029
 Presently, the use of natural
 Mutakin, M., Fauziati, R.,
Fadhilah, F. N., Zuhrotun,
A., Amalia, R., &
Hadisaputri, Y. E. (2022).
Pharmacological Activities
of Soursop (Annona
muricata Lin.). Molecules,
27(4), 1201.
https://doi.org/10.3390/m
olecules27041201
 It is common knowledge that
 A review report showed that A.
muricata extract demonstrated
antibacterial activity comparable
to streptomycin which is a potent
standard antibiotic [19]. One very
key observation in the
antibacterial activity studies of A.
muricata is that extract activity is
largely dependent on extraction
solvent; denoting the fact that
extracts prepared with organic
solvents for instance, showed
higher activity over aqueous
extracts. Highlighted confirmed
this phenomenon, where
ethanolic and methanolic A.
muricata extracts were active
against Staphylococus aureus,
whereas no such activity was
observed in the aqueous extract
of the fruit skin.
ingredients as treatments for
various diseases is increasing.
Plants are a source of natural
ingredients that are widely used
as medicines. The compounds
present in plants are responsible
for their activities against various
diseases, and studies can be
performed to identify the active
compounds in plants and
determine their pharmacological
activities against diseases.
novel pathogens resistance
mechanisms against
antimicrobials are emerging and
spreading worldwide increasing
bacterial resistance due to the
dissemination of antibiotic
resistance genes (ARGs) via
 Annona muricata extract has
antibacterial effects similar to
the potent antibiotic
streptomycin. A crucial finding
in studying A. muricata's
antibacterial properties is that
the choice of extraction solvent
significantly influences the
extract's activity. Extracts made
with organic solvents, such as
ethanol and methanol,
exhibited higher activity
compared to water-based
extracts. This was evident in a
study where ethanolic and
methanolic A. muricata extracts
showed activity against
Staphylococcus aureus, while
no such effect was seen in the
aqueous extract of the fruit
skin.
 Natural products are
increasingly being used as
treatments for a variety of
diseases. Plants provide natural
chemicals that are commonly
used in medicines. Plant
chemicals are responsible for
their anti-disease actions, and
research can be conducted to
identify the active ingredients
in plants as well as their anti-
disease pharmacological
characteristics (Mutakin et. al,
2022).
 It is well known that novel
bacterial resistance
mechanisms towards
antimicrobials are emerging
 He, Y., Luo, Y., Huang, Q.,
Zhou, H., Qian, M., Guan,
Z., Liu, Q., & Zhao, Q.
(2021). Effect of Xiaoning
liquid on gut microbiota in
asthmatic mice by 16S
rDNA high-throughput
sequencing. Food Science
and
Technology. https://doi.org
/10.1590/fst.40721
 Aguilar-Hernández, G.,
López-Romero, B. A., Pérez-
Larios, A., Ruvalcaba-
Gómez, J. M., Castellanos-
Huerta, I., Téllez, G.,
Petrone-García, V. M.,
Anaya-Esparza, L. M., &
Montalvo‐González, E.
(2022). Antibacterial
Activity of Crude Extract
and Purified Acetogenins
from Annona muricata
Seeds. Applied
Sciences, 13(1),
558. https://doi.org/10.33
90/app13010558
 Jevšnik, M., Pirc, L., Ovca,
A., Šantić, M., Raspor, P., &
Torkar, K. G. (2022). A
multimethod study on
kitchen hygiene, consumer
knowledge and food
handling practices at
plasmids and transposable and spreading globally,
elements between microbial increasing bacterial resistance
communities, hindering the because of the spread of
effectiveness of the treatment of antimicrobial resistance genes
common infectious diseases and (ARGs) through viruses and
causing prolonged illness, transposable elements
disability and death In recent between microbial
years, antibiotic treatment for communities, preventing the
common infectious effectiveness of common
infectious treatments and
causing extended illness,
disability, and death (Le et al.,
 Due to the increase in the 2018; World Health
presentation of bacterial diseases o Organization, 2019).
and the presence of bacteria with
multi-resistance to antibiotics,
the search for new antimicrobial
agents is an important affair for
public health. The mortality
associated with these infections  Because of the increasing
worldwide is estimated at frequency of fungal infections
approximately 700,000 deaths and the presence of bacteria
per year in 2016, with an increase with multi-resistance to
coming soon. antibiotics, the search for new
antimicrobial medicines is a
critical public health issue. The
global mortality rate from these
 The lack of knowledge and illnesses is expected to be
mishandling of food during around 700,000 deaths per
preparation is more common in year in 2016, with an increase
consumer groups of young adults on the way (Garcia et. al, 2023)
(18 to 29 years of age), men, and
people older than 60 years [5,14].
Irregularities in food handling at
home are related to improper
hand washing, the improper
separation of equipment and  Lack of understanding and food
utensils, inadequate cold food handling during preparation are
storage, cross-contamination, and more common in consumer
the inadequate heat treatment of groups of young adults (18 to
food. Against such a background, 29 years old), men, and persons
there is a constant and still urgent over 60 years old [5, 14].
need for improved domestic food Incorrect hand washing,
hygiene knowledge and practice. incorrect separation of
equipment and utensils,
improper cold food storage,
 Poor water, sanitation, and cross-contamination, and
hygiene practices, including food
 home. Processes, 10(10),
2104. https://doi.org/10.3
390/pr10102104
 Ogutu, E. A., Ellis, A.,
Rodriguez, K. C., Caruso, B.
A., McClintic, E. E., Ventura,
S. G., Arriola, K. R. J.,
Kowalski, A., Linabarger,
M., Wodnik, B. K., Webb‐
Girard, A., Muga, R., &
Freeman, M. C. (2022).
Determinants of food
preparation and hygiene
practices among caregivers
of children under two in
Western Kenya: a formative
research study. BMC Public
Health, 22(1).
https://doi.org/10.1186/
s12889-022-14259-6
 Dai, M., Guo, J., Xue, X., &
Feng, Y. (2019). Preparation
and investigation of High-
Efficiency Antibacterial
liquid dishwashing
detergent. Transactions of
Tianjin University, 25(4),
322–329.
https://doi.org/10.1007/s1
2209-019-00187-x
hygiene, contribute to poor
childhood nutrition through the
ingestion of microbes that cause
diarrhea. Exposure to food
contaminants can occur due to
inadequate handwashing habits,
food handling, preparation,
storage, and oversites during
cultivation, harvest, and
transportation to the household.
 Poor water, sanitation, and
 Tableware is prone to
contamination and may transfer
bacteria to food because it is
constantly in contact with the
environment, which contains a
wide range of bacterial species.
Some studies showed that the
prevalence of pathogenic bacteria
is slightly higher in the homes of
users of non-biocidal products
than that in the homes of users of
biocidal products but that
detergent cleaning can effectively
reduce the amount of bacteria on
the surfaces of tableware.
 Because tableware is constantly
 Some natural ingredients
reported to have
enjoyable antibacterial activity for
further study in the context of
handwash include soursop leaves
(Annona muricata L.) and guava
leaves (Psidium guajava L.).
Soursop leaf
(Annona muricata L.) is a natural
product rich in
secondary metabolites, such as
flavonoids, saponins, and
tannins. Flavonoids in soursop
leaves have an antibacterial
mechanism that involves damage
insufficient heat treatment of
food are all causes of food
handling irregularities at home.
Against this backdrop, there is
an ongoing and pressing need
for enhanced domestic food
hygiene understanding and
practice. (Pirc et al, 2022).
hygiene practices, especially
food hygiene, contribute to
poor childhood nutrition by
allowing bacteria that cause
diarrhea to enter the body.
Contamination of foods can
occur as a result of poor
handwashing habits, improper
food handling, preparation,
storage, and mistakes during
production, harvest, and
movement to the household
(Ogotu et. al, 2022).
in contact with the
environment, which contains a
variety of bacterial organisms,
it is prone to contamination
and may transfer bacteria to
meals. Some studies found that
the number of pathogenic
bacteria is somewhat higher in
non-biocidal product users'
homes than in biocidal product
users' homes; however, soap
cleaning can effectively lower
the number of germs on
tableware surfaces (Feng et. al,
2019).

 Food is essential to life, hence
 AKANJI, O. C. (2023).
Antibacterial activity of
Annona muricata leaves'
extracts. International
Journal of Frontier
Research in Science, 2(1),
24-28.
https://
www.researchgate.net/
publication/
372373265_The_Effect_of_
Hand_Washing_Soap_with
_Soursop_Leaf_and_Guava
_Leaf_Extract_on_Staphylo
coccus_aureus_Bacteria
 Fung, F., Wang, H. S., &
Menon, S. (2018). Food
safety in the 21st century.
Biomedical Journal, 41(2),
88–95.
https://doi.org/10.1016/j.b
j.2018.03.003
to the bacterial cell wall
and inhibits enzyme activity.
 Soursop leaves (Annona
food safety is a basic human right.
Billons of people in the world are
at risk of unsafe food. Many
millions become sick while
hundreds of thousand die yearly.
The food chain starts from farm
to fork/plate while challenges
include microbial, chemical,
personal and environmental
hygiene. Historically, documented
human tragedies and economic
disasters due to consuming
contaminated food occurred as a
result of intentional or
unintentional personal conduct
and governmental failure to
safeguard food quality and safety.
 food is essential for survival,
muricata L.) were found to have
natural ingredients. It is rich
secondary metabolites, such as
flavonoids, saponins, and
tannins. Flavonoids in soursop
leaves have an antibacterial
mechanism that involves
damage to the bacterial cell
wall and inhibits enzyme
activity. Thus, it kills
microorganisms and prevent
the spread of infection (Aisyah
et al., 2023).
food safety is a fundamental
human right. Billions of
people everywhere have the
risk of eating food that is
contaminated. Every year,
millions become ill, and
hundreds of thousands die.
The food chain begins at the
farm and ends at the fork or
plate, including difficulties
such as microbiological,
chemical, personal, and
hygiene in the environment.
Human tragedies and
economic disasters caused by
consuming tainted food have
historically happened as a
result of intentional or
unintentional personal
behavior and governmental
 failure to ensure food quality
and safety (Fung et. al, 2018).

Group 2

BARSALOTE, HANNAH T.

CABANADA, JORAFAE R.

ENERO, ANNIKA SHANE D.

NAVARRO, INNAH A.

MEJORADA, REJEANA BEACRIZ N.

POBLETE, SCIENAH GLETH C.

RICABLANCA, RHEA R.

SILVINO, JADE NICOLE S.