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All Journal Journal of Food and Pharmaceutical Science Journal of Food and Pharmaceutical Sciences
Eka Susanti Hanhadyanaputri
Sekolah Tinggi Ilmu Farmasi Yayasan Pharmasi, Semarang, Indonesia
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Immunology & microbiology Materials Science & Nanotechnology Medicine & Pharmacology Neuroscience

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Optimization of Polyvinyl Alcohol (PVA) and Glycerin in Kolang Kaling Peel-Off Gel Mask Formula (Arenga pinnata.) Ni Putu Diah Swari Maharani; Intan Martha Cahyani; Eka Susanti Hanhadyanaputri
Journal of Food and Pharmaceutical Sciences Vol 10, No 3 (2022): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.5718

Abstract

Aging is caused by free radicals, one of which is ultraviolet light which can form ROS. Galactomannan compounds have the potential as antioxidants that can counteract free radicals. Kolang kaling contains many galactomannan compounds. Kolang kaling is processed into a peel-off gel mask, where PVA and glycerin are essential ingredients. PVA can form a polymer film layer, but if the layer is not balanced, glycerin is used as a humectant. The results of the FTIR analysis showed that the functional groups were D-galactopyranose and D-mannopyranose, which were characteristic of the functional groups of galactomannan. The IC50 of kolang kaling powder is 23.8720 ppm, a powerful antioxidant. The interaction of PVA and glycerin increased drying time, viscosity, antioxidant activity, and decreased dispersion, adhesion, and pH. The optimal formula obtained was 14.47% PVA and 15.73% glycerin. The results of the One Sample T-Test validity test found that the results of the equations of each test were valid.
Optimization of Polyvinyl Alcohol (PVA) and Glycerin in Kolang Kaling Peel-Off Gel Mask Formula (Arenga pinnata.) Ni Putu Diah Swari Maharani; Intan Martha Cahyani; Eka Susanti Hanhadyanaputri
Journal of Food and Pharmaceutical Sciences Vol 10, No 3 (2022): J.Food.Pharm.Sci
Publisher : Institute for Halal Industry and System (IHIS) Universitas Gadjah Mada

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/jfps.5718

Abstract

Aging is caused by free radicals, one of which is ultraviolet light which can form ROS. Galactomannan compounds have the potential as antioxidants that can counteract free radicals. Kolang kaling contains many galactomannan compounds. Kolang kaling is processed into a peel-off gel mask, where PVA and glycerin are essential ingredients. PVA can form a polymer film layer, but if the layer is not balanced, glycerin is used as a humectant. The results of the FTIR analysis showed that the functional groups were D-galactopyranose and D-mannopyranose, which were characteristic of the functional groups of galactomannan. The IC50 of kolang kaling powder is 23.8720 ppm, a powerful antioxidant. The interaction of PVA and glycerin increased drying time, viscosity, antioxidant activity, and decreased dispersion, adhesion, and pH. The optimal formula obtained was 14.47% PVA and 15.73% glycerin. The results of the One Sample T-Test validity test found that the results of the equations of each test were valid.
Co-Authors Intan Martha Cahyani Ni Putu Diah Swari Maharani