Abstract
The aim of this study was to determine the best concentration of E. cottonii seaweed porridge in the formulation of peel off gel masks. The main materials used in this study were <em>E. cottonii</em> and other basic substances of peel off gel mask. The analytical methods used were the total microbial and antioxidant test on the E. cottonii slurry preparation. Mask preparations were analyzed for physical stability, pH, duration of preparation, drying, viscosity and homogeneity. The experimental design used was a Completely Randomized with four treatments by adding <em>E.cottonii</em> porridge 0%, 10%, 15% and 20% respectively with two replications.The results showed that the best peel off gel mask was formulation with the addition 20% of E.cottonii. Microbes were not found in <em>E. cottonii</em> porridge. The antioxidant activity of <em>E. cottonii</em> porridge had IC50 value of 137.35±0.35 μg / mL. Consumer acceptance of products through sensory testing in the category of likes. The peel off gel mask has good physical stability, proven by no changes in color, odor as well as gel texture. The pH value of the preparation of peel off gel mask is in line with SNI and pH balance of normal human skin. The best viscosity value of peel off gel mask is 14,003 cps. The time needed for the mask to dry for an average of 25 minutes and homogeneity is characterized by the absence of secondary particle aggregation.
Highlights
The aim of this study was to determine the best concentration of E. cottonii seaweed porridge in the formulation of peel off gel masks
Masker wajah peel off merupakan salah satu jenis perawatan kulit wajah yang populer, mudah diaplikasikan dan tidak memberikan efek ketergantungan terhadap produk
Yeom et al (2011) melaporkan masker wajah peel off merupakan kosmetik perawatan kecantikan yang sangat populer untuk meningkatkan kualitas kulit
Summary
Bahan yang digunakan adalah rumput laut merah E. cottonii. Bahan pembuatan sediaan masker gel peel off antara lain polivinil glikol (PVA), carboxymetil metil selulosa (CMC), propilen glikol (merck), metil paraben (merck), propil paraben (merck), akuades dan madu (natural honey). Tahap pertama adalah preparasi sampel rumput laut dan pembuatan bubur rumput laut E. cottonii. Preparasi bubur rumput laut E. cottonii Pembuatan bubur rumput laut mengacu pada penelitian Luthfiyana et al (2016), dengan modifikasi. PVA dikembangkan dalam akuades panas pada suhu 80°C dan diaduk hingga homogen (L1). CMC dikembangkan dalam akuades dingin pada suhu 27°C hingga mengembang (L2). CMC yang telah mengembang dengan sempurna, humektan yaitu propilen glikol dan bahan pengawet (metil paraben dan propil paraben) dilarutkan dalam akuades panas bersama dengan PVA, kemudian diaduk hingga homogen (L3), ditambahkan zat aktif (bubur rumput laut E. cottonii). Madu ditambahkan ke dalam campuran basis sedikit demi sedikit sambil diaduk hingga homogen pada suhu 60°C
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