Type Of Cream Research Articles

Multilevel Categoric-One Factor Optimization Of Cremophor Rh 40 As Surfactant in Cream With Calabash (Crescentia cujete Linn) Leaves Ethanolic Extract

Indonesia's location on the equator is exposed to a high UV index, which triggers various health problems due to ultraviolet radiation, including melanoma. Melanoma is the 5th deadliest cancer that develops from the malignant transformation of melanin in oxidative stress conditions. Therefore, antioxidants are needed. Calabash is a natural exogenous antioxidant with an IC₅₀ value of 80.21 µg/mL (strong activity). Optimal formulations of cream containing calabash are determined by the concentration of ingredients and the selection of comprehensive analytical methods. This research aims to optimize cream preparations of calabash leaves ethanol extract with varying concentrations of Cremophor RH 40 as a surfactant using the multilevel categoric-one factor method. The cream was made with Cremophor RH 40 concentrations of 5%, 10%, and 15%. The cream was made by mixing the water phase (Nipagin, Glycerine, and Aquadest) and the oil phase (Cremophor RH 40, BHT, IPM, Cetostearyl alcohol, and Nipasol) after both phases reached a temperature of 60ºC in mixer speed no 1 for 15 minutes then followed by adding calabash leaves ethanolic extract until a homogeneous cream was formed. The parameters observed were organoleptic, homogeneity, the type of cream, pH, viscosity, dispersibility, and adhesion. The viscosity, dispersibility, and adhesion were chosen as the parameters for the formula optimization. The cream of calabash ethanolic extract was shown as green, homogeneous semi-solid with a soft texture and distinctive aroma, and was an oil-in-water (O/W) type cream. The average pH of 5.6 was suitable for facial skin. The viscosity value increased with increasing surfactant concentration while dispersibility decreased. The results of formula optimization obtained the optimum formula was FIII with a concentration of Cremophor RH 40 of 15% and a desirability value of 0,896.

Antioxidant, Anti-inflammatory and Anthelminthic Activities of Traditionally used Ocimum basilicum L., and Ocimum tenuiflorum L. Extract Loaded Emulsion

The demand for cosmeceuticals is rapidly expanding. Various phytoconstituents are identified from Ocimum basilicum and O. tenuiflorum and have several pharmacological properties. The present study aimed to formulate a novel alternative herbal formulation for topical administration with natural antioxidant properties for the treatment of inflammatory conditions with the destructive capacity of parasitic worms. The egg albumin denaturation technique was used to evaluate the test formulations’ and the standard’s in-vitro anti-inflammatory properties, and the hydrogen peroxide assay was used to measure the extracts’ antioxidant properties. Eudrilus eugeniae was the target of the investigation into in-vitro anthelmintic action. The pH of the cream was 6.8 (average), it was easily spreadable and washable, no gritty particles were found and the dye test confirmed that it was an o/w type of cream. The egg albumin denaturation technique was utilized to evaluate the anti-inflammatory properties. The results cleared those herbal formulations (F1 and F2) and protein denaturation was decreased by diclofenac sodium (Standard) in a dose-dependent manner. Test samples exhibited higher anti-inflammatory activities than the standard with their percentage inhibitions being 41.5 ± 0.5 (F2), 39.1 ± 0.4 mg/mL (F1), and 37.3 ± 0.3 mg/mL (F-Standard), respectively. Antioxidants are compounds that either completely stop or significantly reduce the harm that free unstable radicals. F2 showed a higher concentration-dependent anthelmintic activity than F1 and standard albendazole. Increasing the concentration decreases the paralysis and death time of earthworms. Finally concluded that F2 indicates higher anti-inflammatory and anthelmintic activities than others with high natural antioxidant power.

The Effect Of Adding Red Dragon Fruit Skin On The Quality Of Dadiah Gelato

Indonesia is geographically located on the equator, which is a country with a tropical climate. Ice cream is a snack that is suitable to eat when the weather is hot. One type of ice cream is gelato. Gelato is a type of frozen dairy food dessert which is a processed product made from cow's milk and is included in the low-fat ice cream category. The main ingredients for gelato include cow's milk, whipped cream, egg yolks and sugar. Gelato has lower fat content (4-8%) and total solids (32-42%) than regular ice cream, but usually has higher sugar content (16-21%) to provide a smooth, scoopable texture. Ways are needed to develop gelato, such as adding curd and natural coloring from fruit. Dadiah has weaknesses in terms of its sour taste and fishy aroma which people don't like, therefore there needs to be innovation or efforts that can be made to attract people's interest in consuming dadiah, such as by adding dragon fruit skin. 30-35% of dragon fruit is the skin of the fruit, but it is often just thrown away as trash and considered waste without being used for anything more useful. Dragon fruit skin contains quite high levels of antioxidant compounds which are able to fight oxidation in the body. Red dragon fruit skin contains vitamin B1, vitamin B2, vitamin B3 and vitamin C, protein, fat, carbohydrates, crude fiber, thiamine, niacin, pyridoxine, cobalamin, glucose, phenol, betacyanin, polyphenols, carotene, phosphorus, iron and flavonoids. This research aims to analyze the effect of adding 15%, 25% and 35% of red dragon fruit skin on the quality of the color, aroma, texture, taste and preferences of the dadiah gelato produced. This type of research is a pure experiment using a Completely Randomized Design method. The data used is primary data obtained directly from 3 expert panelists by filling in the organoleptic test format for the quality of gelato with the effect of adding red dragon fruit skin. The data obtained is then tabulated in table form and Analysis of Variance (ANOVA) is carried out, if Fh>Ft then followed by the Duncan Test. The results of the research showed that there was a significant effect of adding red dragon fruit skin of 15%, 25% and 35% on color quality (pink fanta). The best result from the gelato quality test with the addition of red dragon fruit skin was 35%.

Construction and application of a novel bigel system to prepare a nutritional cream

A bigel prepared with phytosterol (PS) and glycerol monostearate (GMS)-immobilized sunflower seed oil, k-carrageenan hydrogel, and water was developed and used to partially replace whipped cream, creating a new nutritious whipped cream product. With a ratio of PS to GMS of 3:7 (B3), PS crystals were embedded in the inverted-lamellar and sub-α crystalline phases of GMS to control crystallization; as a result, we obtained combined bigels with a particular morphology. B3 exhibited the highest storage modulus, and showed an enhanced gel structure. In addition, B3 was the most stable sample of all bigels (2.88% loss of liquid fraction). Bigel-whipped cream substituted with bigel at a ratio of 5%–20% contained 1414–5656 mg/100 g of unsaturated fatty acids, 127–517 mg/100 g of PS, 1–4 mg/100 g of tocopherol and 0.2–1.2 mg/100 g of squalene. As a new type of whipped cream, bigel-based whipped cream can improve the nutritional value of whipped cream while ensuring good whipping properties, appearance, and mouthfeel.

Quality characteristics of low-fat ice cream mixtures as affected by modified cassava starch and hydrocolloids

ABSTRACT Reducing ice cream fat content without losing its quality characteristics is a nutritional requirement of many consumers and it is a challenge for the ice cream industry. The objective of this study was to evaluate low-fat hard ice cream formulations using modified cassava starch as a fat substitute. It was used in a proportion of 10% and hydrocolloids such as carboxymethyl cellulose (CMC), guar gum, and xanthan gum were used as stabilizers. Mixture viscosity, drip-through time, melting percentage, total solids, titratable acidity, pH, and hardness were determined. The best formulations were the treatments with a mixture of 67% CMC, 33% guar gum, and 100% xanthan gum; they had a viscosity above 5000 cP, melting percentage lower than 7%, and overrun higher than 93%. In addition, a sensory acceptance evaluation was performed on the two best treatments and compared to a low-fat ice cream using a commercial stabilizer and an ice cream with a 7% fat ratio. The sensory results showed that the samples did not present significant differences, which is important because the best formulations can compete with the commercial stabilizers currently used for this type of ice cream.

Formation of the structure of low-calorieice cream with vegetableing redients

The quality of ice cream depends on many factors: raw materials, recipe, production and storage conditions, etc. The choice of ingredients during the manufacture of ice cream is an important factor that not only affects the nutritional value and functional orientation, but also the formation of the structure of the final product. Low-calorie ice cream, in terms of its composition and characteristics, best meets the requirements for healthy food products. However, in low-calorie ice cream, the mass fraction of moisture is too high (about 70 %), as a result of which noticeable ice crystals form in it during freezing. Therefore, in order to improve the organoleptic and rheological indicators of low-calorie ice cream, it is necessary to increase the mass fraction of dry substances by using milk processing products, namely, skimmed milk powder (SMP) and whey concentrates (whey protein concentrate (WPC), dry demineralized whey (DWW), vegetable (apple powder) ingredients, including grain (rice and sesame flour), dietary fibers (inulin, etc.). The purpose of the work was to study the influence of whey concentrates and plant ingredients on the formation of the structure of low-calorie milk ice cream during its production. The article presents the results of research on the dispersion of structural elements of low-calorie ice cream mixtures and structural-mechanical properties based on indicators of effective viscosity and activation energy. It was established that with an increase in the shear rate, there is a decrease in the effective viscosity indicators in all samples of milk mixtures for ice cream. The presence of whey and vegetable components in ice cream mixes helps to increase the consistency coefficient and activation energy. Moreover, in the milk mixture with WPC and rice flour, these indicators are 2.8 times higher than the indicators of the control, which is represented by a traditional type of milk ice cream. As a result of the study of the microstructure of the low-calorie mixture samples, it was established that after processing, the low-calorie ice cream test samples are more saturated with air, and, therefore, their whippedness is higher compared to the control. It is shown that the air bubbles in the experimental samples are homogeneous and evenly distributed over the entire surface of the ice cream. At the same time, the content of finely dispersed air bubbles in experimental ice cream samples with sizes from 1 to 30 microns is in the range of 29-43 %, in contrast to the control, in which it is 18 %. It has been experimentally proven that the addition of whey concentrates and vegetable ingredients to the ice cream mixture followed by processing contributes to the formation of a homogeneous structural frame with an even distribution of components in the finished product. The obtained research results confirm the significant influence of the viscosity of the mixtures on the whipping of ice cream and the size of dispersed air particles. Key words: low-calorie ice cream, mixture for low-calorie ice cream, whey concentrates, vegetableingredients, rheological indicators, microstructure.

Aktivitas Antioksidan dan Tabir Surya Krim Ekstrak Biji Alpukat (Perseaamericana Mill.) dan Ekstrak Tongkol Jagung (Zea mays L.)

Antioxidants are substances that function to help overcome oxidative damage caused by free radicals or reactive oxygen compounds. Formation of free radicals in the body one of which is due to exposure to ultraviolet (UV) radiation. The formation of free radicals due to UV radiation can be overcome by using sunscreen. Avocado seeds and corn cobs are known to be rich in flavonoids which have the potential to be used as antioxidants and sunscreens. Both are wastes that have the potential to be utilized. This study aims to test and determine the antioxidant and sunscreen activities of five cream formulations containing a 1% mixture of avocado seed extract and corn cobs (0% : 1%, 0.25% : 0.75%, 0.5% : 0.5%, 0.75% : 0.25%, and 1% : 0%). Each formula was replicated five times. The preparation of each formula was evaluated including organoleptic (smell, color, and consistency) and homogeneity which was carried out by 25 panelists. Also tested for pH, spreadability, cream type, stability, antioxidant activity using the DPPH method and sunscreen activity (in vitro determination of SPF) on each formula. The organoleptic test results showed an orange cream with a characteristic odor and a semi-solid to a slightly liquid consistency. All cream formulas are homogeneous, the type of cream produced is oil in water type, physically stable cream, pH of all creams is 8, dispersion is 6-8cm, no antioxidant activity while sunscreen activity is minimal to moderate (value of SPF 3-5).

Potential Effect of Black Cumin Honey on Skin Wrinkles, Pores, Moisture, and Sebum

Acne vulgaris is a chronic inflammation of the polysebaceous follicles with the presence of blackheads, papules, pustules, and cysts in predilection areas. The new drug development to provide more effective therapy of topical cream containing bioactive compounds has emerged. The properties possessed by black cumin and honey can be combined as a new anti-acne drug. This research aims to provide the skin evaluation data of modified topical cream of black cumin honey by following the guidelines of good manufacturing practice (GGMP). The organoleptic, pH, homogeneity, scatter power, cream type, and stability of combination cream have been tested. The the effectiveness of cream was evaluated based on the number of skin wrinkles, skin moisture content, number of skin pores, and sebum. Results showed that a combination cream of 5% extract has met the good standard of preparation. The topical application involving 40 volunteers within two weeks showed a significant effect on increasing the skin moisture and also reducing the skin wrinkles, pores, and sebum. This research showed the black cumin honey cream could improve skin conditions and potentially be used for topical antiacne treatment soon.

Sunscreen Innovation Using Aceh Patchouli Oil Extraction

Sunscreen aims to protect the skin from direct sun exposure. This cosmetic product is included in the type of cream. Sunscreen is made from patchouli oil as the main ingredient. The ingredients used in making the sunscreen in each package contain Niacinamide, Avobenzone, Patchouli Oil, Emulgade SE-PE, Cutina GMS SE, Isopropyl Myristate, Dimethicone, Cetiol CC, Glycerin, Phenoxyethanol, Disodium EDTA, and Aquades (ionize water). The tools used are hot plates, scales, magnetic stirrer, stirring spoons, measuring cups, baking glasses, and pipettes. This sunscreen production method is divided into two phases, namely phase A and phase B. In phase A Niacinamide and Avobenzone are mixed at a speed of 2500 rpm, Temperature 70o C for 15 minutes. In phase B, Phenoxyethanol, Disodium EDTA, and Aquades were mixed at a speed of 2500 rpm, a temperature of 70o C for 15 minutes. The next step is that the two phases are mixed at a speed of 1000 rpm, a temperature of 40o C for 10 minutes until homogeneous, then packaged. The results of the research will be carried out by laboratory tests. The indicators to be tested are organoleptic test, homogeneity test, pH test, cream irritation test and photoprotector activity test. The results of each organoleptic test of sunscreen were white, soft texture, patchouli oil aroma, stickiness on the skin was classified as sticky. Homogeneity test showed homogeneous sunscreen, the test was carried out using glass preparations. A certain amount of cream is applied to the slide and visually observed. This test was repeated three times. The cream pH test was carried out using a pH meter, carried out with a number of creams dissolved in aquades and dipped in a pH measuring instrument. Based on the irritation test, sunscreen does not cause irritation. The test was carried out in vivo, the cream was applied to the back of the hand repeatedly for 3 days to 10 respondents aged 19-22 years.

Investigating the Changes in Cream Properties Following Topical Application and Their Influence on the Product Efficiency.

Topical products are not stable following application to the skin due to the evaporation of volatile components. Such changes have been demonstrated in liquid emulsions, but there is almost no study available for creams in this respect. The aim of the present investigation is to evaluate the changes in cream properties following topical application and their influence on product efficiency. A method has also been designed and validated to mimic cream application to the skin. To perform this investigation, five different creams were prepared and alterations of type of creams, size of droplets of the dispersed phase, occlusivity, water content and rate of water loss were studied after application. These changes were then attributed to the type of cream, water content, presence of humectant, and time post application. The results demonstrated that creams changed intensely after application, including the phase inversion of O/W formulations, changes in the occlusivity of creams, reduction of water content, rate of water evaporation and droplet size. Such changes could be controlled partly by humectants. The present results suggest that formulators should be aware of such possible changes and required precautions should be taken in advance.

EKSTRAK ETANOL DAUN SUJI (Pleomele angustifolia) TERENKAPSULASI NANOPARTIKEL KITOSAN DALAM SEDIAAN KRIM TABIR SURYA DENGAN VARIASI TWEEN 80-SETIL ALKOHOL

ABSTRACTAntioxidants in the ethanolic extract of suji leaves (Pleomele angustifolia) have the potential as a sunscreen. The use of chitosan in the nanoparticle system is able to protect the degradation of flavonoids due to the influence of temperature and light. Tween 80 and cetyl alcohol play a strategic role in the formation of cream preparations. The purpose of this study was to determine the characteristics of sunscreen cream with variations of Tween 80-cetyl alcohol containing the active ingredient of ethanol extract of suji leaves encapsulated in a nanoparticle system. Chitosan nanoparticles of suji leaf ethanol extract (KEEDS) were prepared using ultrasonic agitation. KEEDS nanoparticles were made into cream preparations with variations of Tween 80-cetyl alcohol (T80:SA) FI (3:3)%, FII (3:10)%, FIII (10:10)%. The formed cream was observed for organoleptic, homogeneity, type of cream, and measured the value of pH, spreadability, adhesion, viscosity, and sunscreen activity using a UV-Vis Spectrophotometer at a wavelength of 290–320 nm. Organoleptic data, homogeneity, pH and cream type were analyzed descriptively, while the spreadability, adhesion, viscosity and sunscreen activity were analyzed using ANOVA with 95% confidence limit. KEEDS nanoparticle cream visually looks homogeneous, with a brownish white color, soft texture, and the aroma of suji leaves. The pH value of the preparation is 4.74-4.88, the type of cream is O/W. The variation of the T80:SA combination resulted in significant differences in the values of dispersion, adhesion, viscosity and sunscreen activity between the three formulas (sig < 0.05).Keywords: cetyl alcohol, chitosan, cream, leaves Suji (Pleomele angustifolia), sunscreen, Tween 80

ТЕХНОЛОГИЯ ПРОИЗВОДСТВА ПАСТООБРАЗНОГО ЗАМОРОЖЕННОГО ДЕСЕРТНОГО ПРОДУКТА ИЗ ВТОРИЧНОГО МОЛОЧНОГО СЫРЬЯ

This article presents the results of the research work carried out on the development and development of a new type of frozen dessert product from whey (podsyrnaya). In the course of carrying out research work on the rational use of secondary dairy raw materials, the formulation of a new type of ice cream based on whey and various food additives and fruit fillers was carried out. When developing a new type of whey ice cream, experimental studies were conducted to determine the ratio of whey and functional and biologically active ingredients. As a result of the research, the technological process and the formulation of a new type of whey ice cream have been developed and improved. Prototypes of a new type of whey ice cream were made in the laboratory and the quality indicators of the finished product were studied. The indicators of the nutritional and biological value of a new type of whey ice cream have been determined. The calculation of the cost and production cost of a new type of frozen dessert whey product was carried out.

Kaimaki ice cream as a vehicle for Limosilactobacillus fermentum ACA-DC 179 to exert potential probiotic effects: Overview of strain stability and final product quality

Limosilactobacillus fermentum ACA-DC 179, a strain with well documented probiotic properties, was included in Greek traditional Kaimaki ice cream produced using two different types of milk, namely plain and lactose-free cow milk. L. fermentum survived throughout the ice cream manufacturing and storage. Viable counts did not decline during storage at −20 °C for 28 days both in plain (approximately 106 cfu g−1) and in lactose-free (approximately 108 cfu g−1) Kaimaki. Acidity and pH remained stable during storage, and, regarding fat and protein content, no variations were determined among samples belonging to the same type of ice cream. Melting characteristics of ice cream slightly altered due to strain addition. Ice cream containing L. fermentum was highly acceptable by the panellists evaluating sensory properties. To conclude, ice cream was proved to be a suitable matrix for L. fermentum ACA-DC 179 regarding the production of a probiotic functional food.

FORMULATION AND PHYSICAL PROPERTIES TEST OF NANO CREAM PREPARATION PURIFIED EXTRACT OF KENIKIR LEAF (ETDK) AND TAMPOI FRUIT PEEL EXTRACT (EKBT)

This research has been conducted under the title “formulation and physical properties test of nano cream preparations purified extract of Kenikir leaf (ETDK) and Tampoi fruit peel extract (EKBT)”. This study has formulated a nano cream with a purified extract of Kenikir leaf (ETDK), Tampoi fruit peel extract (EKBT), and a combination of ETDK and EKBT. This study aims to determine the purified extract of Kenikir leaves. The purified extract of Tampoi fruit peel can be formulated as nano cream preparations and to determine the physical parameters (organoleptic test, homogeneity, pH, type of nano cream, spreadability, adhesion, and particle size) for the result of the nano cream. The results of the organoleptic test were described and the physical properties of the nano cream were analyzed by using Excel application. Organoleptic testing of the combination of ETDK and EKBT nano cream formula gave a reddish-white color with an aqueous consistency. The ETDK nano cream formula gave a white bone colour with a watery consistency. In contrast, the nano cream formula with EKBT gave a brownish white colour with a watery consistency. It gives a distinctive smell of extract. The third test of nano cream formulas showed that the physical properties of this nano cream preparation met the standard requirements for physical tests. Test the physical properties that meet the pH requirements, type of nano cream, spreadability, adhesion, and particle size, and all three formulas produced an average particle of less than 300nm.

SCIENTIFIC EXPLANATION OF COMPOSITION OF ACIDOPHILIC-WHEY ICE CREAM, ENRICHED WITH PROTEIN

The work is devoted to solving the actual problem of the dairy industry - complex processing of food raw materials, expanding the range of dairy and milk-containing products of high nutritional value due to enrichment of protein, pro- and prebiotics, rational use of production resources by reducing the the technological process duration. The aim of the research is to substantiate the composition of a new type of acidophilic-whey ice cream of high nutritional value due to enrichment with a complex of proteins, probiotic sourdough and pectin-containing vegetable paste. The main tasks of scientific work are: development of a scientifically based formulation for a new type of ice cream to expand the range of products that will improve the nutrition structure of the Ukraine`s population. The methods used to study the organoleptic and physico-chemical indicators of blends and ice cream are well known and presented in the article. The method of production of sour milk ice cream and the choice of dairy raw materials for obtaining a fermented base was theoretically substantiated, the functional and technological properties of protein concentrates and their compositions in ice cream formulations were studied, the rational content of protein in ice cream was established, also the expediency of using pectin-containing vegetable paste in acidophilic-whey ice cream was proved.

Protective Effect of Merbau (Intsia bijuga) Extract on Hydrogen Peroxide-Treated HaCaT Human Keratinocytes and Its Formulation as Antioxidant Cream

Background: The excessive generation of ROS in the skin results in oxidative stress that can contribute to premature skin aging, inflammation, and skin carcinogenesis. To prevent these detrimental effects, the development of herbal medicine with a potent antioxidant activity into cosmetic products is required. This study aims to formulate cream that contains a safe and effective concentration of merbau (Intsia bijuga), which has been shown to have a strong antioxidant activity. Methods: Powdered merbau wood was macerated with methanol and the dried extract was evaluated for its cytotoxic effect and antioxidant activity on human keratinocytes cell line using MTS assay. Five cream formulations containing the extract were made and subjected to stability and physical evaluations, including organoleptic, types of cream, pH, viscosity, and homogeneity. Results: Cytotoxicity assay revealed that merbau extracts had an IC50 of 181.3 μg/mL (95% confidence interval (CI): 165.4 - 200.1 µg/mL). At a concentration of 31.25 μg/mL, the extract exhibited a protective effect against H2O2-induced oxidative stress, comparable to vitamin E. Five cream formulas that were developed demonstrated good physical properties that fulfilled the evaluation parameters, including o/w type of cream, homogenous, and stable based on centrifugation and freeze-thaw cycle tests. The pH values were between 5.65 ± 0.067 - 7.4 ± 0.050, while the viscosity values were between 131 ± 1.249 - 56,011 ± 2,729.27 mPa.s. All cream formulas exhibited shear-thinning properties upon increasing shear stress. Conclusion: Overall, this study has successfully formulated several cream formulations containing merbau extract at a concentration that shows antioxidant activity.

EVALUASI KRIM ANTIOKSIDAN SOLID LIPID MICROPARTICLE EKSTRAK ETANOL DAUN KERSEN (Muntingia calabura)

ABSTRAK Kersen (Muntingia calabura L.) leaves is a plant that contains flavonoids as antioxidants which can be formulated in Solid Lipid Microparticle. The aim of this study is to make Solid Lipid Microparticle cream loaded ethanol extract of kersen leaves preparation and evaluated it’s physical stability. Solid Lipid Microparticle was made of 3% kersen leaves ethanol extract with entrapment efficiency 85.75% formulated in cream preparation with variation of cetyl alcohol concentration namely F1 (2%), F2 (4%), F3 (6%), then tested it’s stability before and after accelerated storage using climatic chamber. The results showed that the three formulas fulfilled the quality of preparation with organoleptic, homogenity, type of cream, viscosity, pH, and spreadability parameters before and after accelerated conditions. Keywords : Kersen leaves, Muntingia calabura L., physical stability, Solid Lipid Microparticle Cream

Topical steroid abuse in commercial workers: a cross-sectional analytical study in a tertiary care center

<p class="abstract"><strong>Background:</strong> Abuse of topical corticosteroids (TCs), especially over the face, is prevalent worldwide with India as no exception. Lack of adequate specialist services, the practice of self-medication and easy access over the counter (OTC) has resulted in widespread abuse. Aim of this study was to assess the magnitude of topical steroid abuse and its diverse cutaneous side effects in commercial sex workers.</p><p class="abstract"><strong>Methods:</strong> A cross-sectional analytical study was conducted among commercial sex workers (both females and transgender) attending the STI clinic in the study institution for 6 months. A semi-structured questionnaire was given and type of steroid cream used, frequency, duration, the reason for application and source of information for its use were recorded. Clinical patterns of side-effects were noted. Clinical photographs were taken. Descriptive statistical analysis was done, (SPSS 21.0).<strong></strong></p><p class="abstract"><strong>Results:</strong> Out of the total 180 commercial sex workers (CSWs), 80 were transgender and 100 were females. The most common steroid used was betamethasone valerate followed by the triple regimen containing mometasone. The reasons for TCs use were fairness (72%) followed by melasma (18%) and acne (10%). Side effects were seen in 77.5% of transgender and 66% of female CSWs. Common side effects noted were erythema (40%), acne (26%) and, pigmentation (18%).</p><p class="abstract"><strong>Conclusions:</strong> The main reason for TCs abuse in our country as a fairness agent is obsessiveness with fair skin colour. Various studies on TCs abuse were done in the general population but none of the studies focuses on a particular group as in this study.</p>

Validasi Dan Verifikasi Hasil Uji Sun Protection Factor (Spf) Pada Sediaan Sunblock Dan Sunscreen Bermerk Dengan Metode Spektrofotometri

Tests for the determination of SPF value were calculated from the seven sunblock and brandes sunscreen preparation which were analyzed using 96% etanol solvent and kloroform, ranging from 17.21-26.88. The results of the VA-14 sample calculation have the lowest SPF value (SPF = 17.21) and the ES-30 sample has the largest SPF value calculation results from the seven samples (SPF ES-30 = 26.88). The seven samples are samples that have well-known brands in Indonesia. Of the seven cosmetics samples, six samples had a% recovery in accordance with the standard between 80-120%, but one product, namely SA-35, had a recovery rate of 73.23%. Organoleptic test results showed that the overall type of cream was m / a, fragrance, color from milky white, light brown, and light green. The pH value between 6.8-7.5 according to the quality standard of sunscreen preparations in SNI 16-4399-1966, the pH value for sunscreen preparations is 4.5-8.0. Thus, the results of the seventh pH of the sample are still within good standard limits for cream preparations containing sunscreen.

MATHEMATICAL MODELING OF OPTIMIZED RECEPTURAL OF LOW-LACTOSE SYNBIOTIC YOGHOURT ICE CREAM

Optimization of the formulation of synbiotic yogurt ice cream low-lactose using lactose-free protein concentrate of buttermilk and yogurt with low lactose content is the goal of expanding the range of low-lactose dairy products and improving the functional and health properties of ice cream. Low-lactose ice cream formulation optimization was performed using a gradient numerical method, namely conjugated gradients (Conjugate Gradient). The optimization algorithm is implemented in Mathcad. An array of data with a set of indicators for the choice of a rational ratio of lactose-free protein concentrate of buttermilk and yogurt base and inulin content for ice cream mixtures is presented. The influence of the ratio of the main components of the mixtures on the foaming ability, which determines the quality of the finished product, has been studied. An important indicator is taken into account - the concentration factor of buttermilk, which is additionally purified from lactose by diafiltration. The graphic material presented in the work clearly demonstrates that the rational ratio of yogurt base and lactose-free protein concentrate of buttermilk, obtained by ultrafiltration with diafiltration purification at a concentration factor of FC = 5 is 40.6: 59.4. The content of additional components included in the recipe of a new type of ice cream is optimized in the work, the mass fractions of which were: inulin - 3.69 %; lactulose – 1 %; ginger - 0.3 %; citric acid - 0.15 %; stabilization system - 0.2 %. The chemical composition and quality indicators of the mixture for ice cream low-lactose synbiotic yogurt, consisting of raw materials in the optimal ratio, were determined. The lactose content in the test sample of the ice cream mixture was 0.99%, the antioxidant activity was 3.1 times higher than in the mixture for traditional yogurt ice cream. The most likely number of lactic acid microorganisms, CFU / cm3 is (2.8 ± 0.9) · 108, the number of bifidobacteria, CFU / cm3 is (2.5 ± 0.2) · 109. The results of the research will be implemented in dairy companies in the production of ice cream.