Seaweed extract (Sargassum polycystum) as a preservative on sunscreen cream with the addition of seaweed porridge

Abstract

The use of sunscreen is highly recommended to protect the health of the skin from ultraviolet radiation. Most commercial sunscreens contain artificial preservatives such as methylparaben, which can be detrimental to health. Preservatives in sunscreen can be substituted with natural ingredients, in which Sargassum polycystum ethanol extract is offered as an alternative in this research. The preservative is made from S. polycystum extract with addition of seaweed porridge of 1:1 S. polycystum and Eecheuma cottoni mixture. The quality of cream is tested using total microbial test, durable power prediction, antioxidant and SPF value. Its physical stability is tested through sensory testing, pH measurement, cyling test and centrifugal test. Butylated hydroxytoluene (BHT) is used as control and is then treated with methylparaben and the extract for comparison, the extract was found to have comparable microbial results with 8 weeks of preservation compared to methylparaben (9 weeks). In addition, the cream shows stability up to one year, a balanced pH according to SNI, shows no foul odor, antioxidant activity (IC50 ) of 105.42, SPF value of 2.00, and moderate to favorable consumer acceptance.