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

Sipahutar, Yuliati H.; Albaar, Nurjana; Purnamasari, H B; Kristiany, Maria Goreti Eny; Prabowo, D H G

doi:10.1088/1755-1315/278/1/012072

Cited by 5 publications

(3 citation statements)

References 6 publications

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“…Aroma yang ditimbulkan lebih mengarah kepada aroma rumput laut yang dihasilkan. Hasil penelitian (Sipahutar et al, 2019) Penambahan rumput laut membuat aroma yang enak dan mudah dikenali biasanya lebih disukai dibandingkan dengan aroma yang tidak dikenal. Wewangian atau wewangian dapat menduplikasi aroma yang diinginkan (Muchtadi, Sugiyono, & Ayustaningwarno, 2010) bahwa proses penggorengan akan membentuk flavor khas gorengan.…”

Section: Gambar 2 Histogram Nilai Aroma Tortillaunclassified

KARAKTERISTIK MUTU TORTILA DENGAN PENAMBAHAN RUMPUT LAUT (Eucheuma Cottonii)

Panjaitan

Siregar

et al. 2020

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Penelitian ini bertujuan untuk mengetahui karakteristik mutu tortila dengan penambahan rumput laut (Eucheuma Cottonii)..Penelitian dilakukan bulan Juni sampai bulan September 2019 di Workshop Pengolahan Poltek Karawang serta Laboratorium Kimia Sekolah Politeknik AUP Jakarta. Penelitian dilakukan dengan eksperimen menggunakan Rancangan Acak Lengkap (RAL) terdiri dari 1 perlakuan yaitu konsentrasi rumput laut yang ditambahkan dengan 4 variabel yaitu konsentrasi A (0%), B (1%), C (1,5%) dan D(2%). dengan ulangan 3 kali. Analisis data dilakukan dengan Anova, apabila hasilnya berbeda nyata dilanjutkan dengan BNJ. Hasil Penelitian menujukkan : Tortilla A: kadar air 3,6%, kadar abu 2,95%, lemak 15,65%, protein 8,4%, dan kadar serat kasar 1,34%. Tortilla B: kadar air 4,4%, kadar abu 3,45%, lemak 19,4%, protein 8,55%, dan kadar serat kasar 1,49%. Tortilla C: kadar air 5,1%, kadar abu 4,15%, lemak 20,7%, protein 8,7%, % dan kadar serat kasar 1,63%. Tortilla D : kadar air 5,6%, kadar abu 4,55%, lemak 23,15%, protein 9,05%, dan kadar serat kasar 1,75%. Perbedaan penambahan rumput laut berpengaruh nyata terhadap hasil uji kadar abu tortilla dan tidak berpengaruh nyata terhadap parameter lainnya

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Section: Gambar 2 Histogram Nilai Aroma Tortillaunclassified

KARAKTERISTIK MUTU TORTILA DENGAN PENAMBAHAN RUMPUT LAUT (Eucheuma Cottonii)

Panjaitan

Siregar

et al. 2020

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“…The classification of the sunscreen ability based on their SPF is divided into 5 categories: 2-4 minimal, 4-6 moderate, 6-8 extra, 8-15 maximum, and ultra-protection if the SPF is more than 15. (Franyoto et al, 2020;Maharini et al, 2019;Sipahutar et al, 2019). Based on the SPF value displayed in Table 3, the cream in F1 (SPF value of 2.0±0.2025) belongs to the minimal protection group, while F2 (SPF value of 4.03±0.403) and F3 (SPF value of 4.9±0.4997) are in the moderate protection group (Shetty et al, 2015).…”

Section: Resultsmentioning

confidence: 99%

Development and Evaluation of Microemulsion-Based Sunscreen Cream Containing Lycopene from Tomato (Solanum lycopersicum L.)

Pratiwi,

Maladjili,

Sulastri

et al. 2023

J.Pharm.Sci.Community

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This study aimed to formulate and determine the sun protection factor (SPF) of sunscreen made from tomato lycopene microemulsion creams. Lycopene was used as the active ingredient with varying concentrations in each formula, namely F1 5%, F2 7.5%, and F3 9%. The preparation of each formula was evaluated by conducting the globule size, polydisperse index, organoleptic test, homogeneity test, pH test, spreadability test, viscosity test, and determination of SPF value. The average globule size was 119 nm which had a uniform size distribution. The physical characteristics test of the cream preparations showed the three had a bright yellow color and lacked odor. The pH test results were 3.2 ± 0.12, 5.54 ± 0.25, 6.48 ± 0.22 for F1, F2, F3, respectively. Viscosity test results were F1 40,893.33 cPs, F2 41,746.67 cPs, and F3 43,106.67 cPs. The values obtained from the dispersion test were F1 6.71±0.63, F2 5.58±0.15, and F3 4.81±0.11. Moreover, F3 with a concentration of 9% tomato lycopene microemulsion met the acceptance criteria for all of the physical properties including low viscosity to promote good spreadability, pH that does not irritate the skin, aesthetic appeal, small particle size, and non-odorous and an SPF value of 4.9. The obtained microemulsion-based sunscreen cream exhibited a good physical property of lycopene besides showing sufficient SPF value.

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“…These are typically dose-dependent, that is, they are more potent as the total phenolic content in the extract increases. For instance, the antimicrobial properties of the polyphenols from S. polycystum are dose-dependent, and they make this extract an effective preservative agent to replace chemical additives in lotions [ 171 ].…”

Section: Applications In Non-patented and In Patented Productsmentioning

confidence: 99%

Applications of Antioxidant Secondary Metabolites of Sargassum spp.

et al. 2023

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Sargassum is one of the largest and most diverse genus of brown seaweeds, comprising of around 400 taxonomically accepted species. Many species of this genus have long been a part of human culture with applications as food, feed, and remedies in folk medicine. Apart from their high nutritional value, these seaweeds are also a well-known reservoir of natural antioxidant compounds of great interest, including polyphenols, carotenoids, meroterpenoids, phytosterols, and several others. Such compounds provide a valuable contribution to innovation that can translate, for instance, into the development of new ingredients for preventing product deterioration, particularly in food products, cosmetics or biostimulants to boost crops production and tolerance to abiotic stress. This manuscript revises the chemical composition of Sargassum seaweeds, highlighting their antioxidant secondary metabolites, their mechanism of action, and multiple applications in fields, including agriculture, food, and health.

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

Cited by 5 publications

References 6 publications

KARAKTERISTIK MUTU TORTILA DENGAN PENAMBAHAN RUMPUT LAUT (Eucheuma Cottonii)

KARAKTERISTIK MUTU TORTILA DENGAN PENAMBAHAN RUMPUT LAUT (Eucheuma Cottonii)

Development and Evaluation of Microemulsion-Based Sunscreen Cream Containing Lycopene from Tomato (Solanum lycopersicum L.)

Applications of Antioxidant Secondary Metabolites of Sargassum spp.

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