Antioxidant Activity Of Peel-Off Mask Containing Coffee (Coffea arabica) and Turmeric (Curcuma longa) Using DPPH Method

Authors

  • Regia Desty Rakhmayanti Poltekkes Kemenkes Surakarta ,
  • Youstiana Dwi Rusita Poltekkes Kemenkes Surakarta ,

DOI:

https://doi.org/10.35814/jifi.v20i1.1212

Keywords:

peel-off mask, antioxidant, coffee, turmeric

Abstract

Peel-Off face mask is one of the cosmetics that is used to treat skin from free radicals. Coffee (Coffea arabica) contains chlorogenic, ferulic, caffeic, and n-coumaric acids which can be useful as antioxidants. Turmeric (Curcuma longa) contains curcumin, which has anti-inflammatory and antioxidant properties. The purpose of this study is to evaluate the quality parameters and analyzed the antioxidant activity of peel-off masks containing coffee (Coffea arabica) and turmeric (Curcuma longa). This research has made 3 mask formulas, each of which contains coffee and turmeric. The formula made was a combination of coffee and turmeric with a ratio of each formula F1 (10:0), F2 (5:,5) and F3 (0:10). The result of organoleptic parameters for F1 was dark brown with coffee aroma and consistency like gel, F2 wasyellowish-brownn with spiced coffee aroma and consistency like gel and F3 was yellow with turmeric aroma and consistency like gel. The result of the homogeneity test of all formulasmula was homogeny. The result of the pH value of all formulasmula was 5. The resulspreadabilityd ability of F1, F2 and F3 were 26.877 cm2; 26.278 cm2; 26.875 cm2. The drying time of each formula was F1 27.36 min; F2 28.38 min; F3 28.54 min. The antioxidant activity is shown the by IC50 value. The value of IC50 for each formula F1 (37.277 ppm), F2 (34.757 ppm), and F3 (37.399 ppm). The test results showed that all formulas met the quality test requirements and had very strong antioxidant activity.

References

Downloads

Published

2022-04-29

Issue

Vol. 20 No. 1 (2022): JIFI

Section

Articles

License

Licencing
All articles in Jurnal Ilmu Kefarmasian Indonesia are an open-access article, distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License which permits unrestricted non-commercial used, distribution and reproduction in any medium.

This licence applies to Author(s) and Public Reader means that the users mays :

  • SHARE:
    copy and redistribute the article in any medium or format
  • ADAPT:
    remix, transform, and build upon the article (eg.: to produce a new research work and, possibly, a new publication)
  • ALIKE:
    If you remix, transform, or build upon the article, you must distribute your contributions under the same license as the original.
  • NO ADDITIONAL RESTRICTIONS:
    You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.

It does however mean that when you use it you must:

  • ATTRIBUTION: You must give appropriate credit to both the Author(s) and the journal, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.

You may not:

  • NONCOMMERCIAL: You may not use the article for commercial purposes.

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.