Abstract
The use of sunscreen is highly recommended to protect the health of the skin from ultraviolet radiation.<br />The aim of this study was to get the best ratio sunscreen preparation of porridge E. cottonii and Sargassum<br />sp. through the total test microbes, antioxidants and SPF value, get a stable cream preparations physically<br />through sensory test, pH, consistency, Cycling test and centrifugal test. The main materials used were E.<br />cottonii, Sargassum sp. and raw materials stocks cream. This study used a completely randomized design<br />(CRD), which consisted of four treatments with two replications.The results showed that the best ratio of<br />sunscreen cream was cream with the addition of E. cottonii and Sargassum (1:1). The result obtained was<br />the absence of microbs at creams and porridge E. cottonii and Sargassum sp. The antioxidant activity of E.<br />cottonii porridge 127.23 ± 2.77μg/mL, Sargassum sp. 119.66 ± 0.25 μg/mL, and cream 83.4 ± 0.03 μg/mL.<br />Cream SPF value was 7.03 ± 0.01. Consumer acceptance of the products through sensory test ranged from<br />normal to like. Sunscreen creams had good physical stability and the cream has a shelf life preparation one<br />year.<br /><br />
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