Characteristic of Membrane from Purple Sweet Potato (<i>Ipomea batatas</i>) as Antioxidant Face Mask

Abstract

Facial mask is an important part in every beauty treatment because it will give a smooth and gentle effect on the face. This research was done to make edible film that will be applied for face mask. The main ingredient in making this edible film was purple sweet potato powder with the addition of glycerol as plasticizer. One of the ingredients in purple sweet potato was a flavonoid compound. The purpose of this study was to determine the effect of glycerol concentration to flavonoids release, physical properties and biological properties of edible film produced. Two grams of the flour of purple sweet potato and one gram of carragenaan was dissolved in 100 mL of aquadest and were heated at 70°C. They were mixed with 0.3 gram K2SO4 in 50 mL of aquadest. Then, the glycerol were added which the variation of volume 1, 2, and 3 mL. The mixture was dried in the oven at 70°C for 20 hours. The analysis that had been done were spectrophotometer uv-vis analysis to find out how many flavonoids can be released into facial skin, tensile strength analysis and elongation of break analysis, biodegradability analysis, and microbiological analysis. The results of spectrophotometer uv-vis analysis showed that the most flavonoid release concentration was 20.33 ppm in the 2 mL glycerol variation. The best tensile strength value was 8,502 N and the greatest elongation of break value was 14% in 1 mL glycerol variation. In the biodegradability test, the more volume of glycerol added, the faster of the edible film was degraded. The results of microbiological analysis showed that the purple sweet potato extract had the ability to inhibit the growth of Propionibacterium acnes which was seen in the presence of inhibit zone was 18.9 mm.