Formulation and Optimization Peel-Off Gel Mask with Polyvinyl Alcohol and Whey Protein-Based using Factorial Design from Ethanolic Extract of Mangosteen Peel (Garcinia Mangostana) as Antioxidant

Abstract

Mangosteen peel (Garcinia mangostana) contains xanthone compounds that have high antioxidant activity so it can be used as active ingredients in cosmetic preparations. This study aims to make a peel off-gel mask preparation of mangosteen peel ethanol extract using a factorial design and to test the antioxidant activity of the optimum formula. Mangosteen peel was extracted with 96% ethanol solvent and then formulated into a peel-off gel mask. The peel-off gel mask formulation was designed using a factorial design of 23 where the factors and levels used were mangosteen peel ethanolic extract (1 and 2%), whey protein (2.5 and 5%), and PVA (12 and 14%), and whey protein (2.5 and 5%). The physical properties of the mask were analyzed using an expert design in order to obtain the optimum formula for continued antioxidant testing. Based on the results of statistical analysis, there was a significant influence between the factors and the response to adhesion (p<0.05) but not significant on the dispersion and drying time (p>0.05). Formula 6 was chosen as the optimum formula and had an IC50 value of 3.82ppm while vitamin C as a positive control was 13.98ppm and has the potential to be developed into cosmetic preparations.