A research on formulation and quality improvement of non fermented cocoa bean face maskswith seaweed addition has been done. The purpase of this study was to improve the quality of nonfermented of cocoa bean face mask with seaweed addition to obtaine the most optimal stability. Bykeeping all other ingredients composition constant, the seaweed addition was varied (15, 20, 25) grams,and propylene glycol (10, 7.5, 5) grams refers to a preliminary study of 2.5 grams cocoa paste used for250 grams creams receipe. The results showed that non fermented cocoa beans can be processed asraw materials for the skin care health products (face mask cream). Face mask cream stability test of allformulas with concentrations of 15 g of seaweed, 10 propylene glycol showed a better quality compliedwith cosmetics qualification as face mask cream compared with other compositions on centrifuges test,homogeneity, freeze thaw,physical stability, pH (7.77) and test viscosity (1.35) x103cp. In vitro toxicity testof seaweed face mask cream did not cause irritation effects on the skin.Keywords: Face mask cream, cocoa paste, seaweed, stability, skin irritation

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Cocoa beans contain polyphenolic compounds/phenolic include catechin, epicatechin, anthocyanin, proanthocyanidin, phenolic acids, condensed tannins, alkaloids, teroid/terpenoids, flavonoids-other flavonoids, and some minor components. Polyphenol group compounds have antibacterial and anti-inflammatory effects. This research aims to determine the physico-chemical properties and effects of toothpaste containing active component of unfermented cocoa powder to the growth of Streptococcus mutans bacteria. This study uses a completely randomized design by varying concentration of unfermented cocoa powder used as active ingredient in toothpaste. Toothpaste was prepared with active ingredients of unfermented cocoa powder with concentration of 1.0; 2.5; 4, 0; 5.5% (w/w) and each repeated three times. The results indicated that the four concentrations of unfermented cocoa powder contained in toothpaste show an inhibitory effect against 20.936; and 21.039 mm. The fourth toothpastes have a viscosity above 400 dps, pH value above 7, therefore meet SNI 01-3524-1994 standard. Panelist scored this toothpaste with 3.

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Characteristics of oleogel can be determined by restructuring of oil or fat molecules to obtain the special characteristics related to their functions. This research aims to analyze characteristics of oleogels prepared from vegetable oil (palm and soybean oil) with beeswax and cocoa butter as oleogelator. Parameters observed were; texture, melting point, viscosity and solid fat content. The method used in this research is laboratory experiment by comparing the oleogelation process using two types of vegetable oil; palm oil and soybean oil and two types of oleogelator composition: 1% cocoa fat + 9% beeswax and 3% cocoa fat + 7% beeswax. The oleogelation process was carried out by mixing the oil mass with the oleogelator at 15,000 and 25,000 rpm. The results showed that oleogel with the best characteristic was from the process of palm oil oleogration with 1% cocoa fat + 9% beeswax oleogelators at a stirring speed of 25,000 rpm. Characteristics of obtained oleogel were: a high melting point and viscosity of 43.72 -45.53 o C and 161 x 103 centipoise, as well as a denser and more homogeneous structure with a lower solid fat content (83.33%).