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Ratio of Seaweed Porridge Eucheuma cottonii and Sargassum sp. as a Sunscreen Cream Formula

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 19 No. 3 (2016) · hlm. 183–195

DOI
10.17844/jphpi.v19i3.15126
ISSN
2354-886X, 2303-2111
Terbit
2016-11-04
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

AbstractThe use of sunscreen is highly recommended to protect the health of the skin from ultraviolet radiation.The aim of this study were to get the best ratio sunscreen preparation of porridge E. cottonii and Sargassumsp. through the total test microbes, antioxidants and SPF value, get a stable cream preparations physicallythrough sensory test, pH, consistency, Cycling test and centrifugal test. The main materials used were E.cottonii, Sargassum sp. and raw materials stocks cream. This study used a completely randomized design(CRD), which consisted of four treatments with two replications.The results showed that the best ratio ofsunscreen cream was cream with the addition of E. cottonii and Sargassum (1:1). The result obtained wasthe absence of microbs at creams and porridge E. cottonii and Sargassum sp. The antioxidant activity of E.cottonii porridge 127.23 ± 2.77μg/mL, Sargassum sp. 119.66 ± 0.25 μg/mL, and cream 83.4 ± 0.03 μg/mL.Cream SPF value was 7.03 ± 0.01. Consumer acceptance of the products through sensory test ranged fromnormal to like. Sunscreen creams had good physical stability and the cream has a shelf life preparation oneyear.

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  • IPB University
  • Universitas Borneo Tarakan
  • University of Indonesia
  • Universitas Teuku Umar
  • Badan Pengkajian dan Penerapan Teknologi
  • National Research and Innovation Agency
  • Universitas Maritim Raja Ali Haji
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Rekan penulisOrganisasiArtikel bersama
‪Tati NurhayatiIPB University16
Asadatun AbdullahIPB University14
Agoes Mardiono JacoebIPB University10
Nurjanah - NurjanahIPB University8
Rizsa Mustika PertiwiIPB University7
Mala NurilmalaAfiliasi tidak diketahui6
Taufik HidayatNational Research and Innovation Agency6
NurjanahAfiliasi tidak diketahui6
Anggrei Viona SeulalaeIPB University5
Asadatun AbdullahIPB University5
Rizsa Mustika PertiwiAfiliasi tidak diketahui5
Tati NurhayatiIPB University5
Ruddy SuwandiIPB University5
Roni NugrahaIPB University4
Pipih SuptijahIPB University4
Mohamad GazaliUniversitas Teuku Umar3
Endang PrangdimurtiIPB University3
Dede Robiatul AdawiyahIPB University3
Ayun Erwina ArifiantiUniversity of Indonesia3
RamlanAfiliasi tidak diketahui3
Nurhikma NurhikmaUniversitas Borneo Tarakan2
Diana MaulianawatiUniversitas Borneo Tarakan2
Maggy Thenawidjaja SuhartonoIPB University2
Lily VirulyUniversitas Maritim Raja Ali Haji2
Nuri AndarwulanIPB University2
Sugeng Heri SusenoIPB University2
Chairun NufusIPB University2
Neviaty Putri ZamaniIPB University2
Shindy Hamidah ManteuIPB University2
Zuriat ZuriatUniversitas Teuku Umar2
Anggrei Viona SeulalaeAfiliasi tidak diketahui2
Giri Rohmad BarokahIPB University2
Cecep KusmanaIPB University1
Majariana KrisantiIPB University1
Sigid HariyadiIPB University1

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Sumber metadata: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, pertama di-harvest 9 Nov 2026, terakhir terlihat 9 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en">Ratio of Seaweed Porridge Eucheuma cottonii and Sargassum sp. as a Sunscreen Cream Formula</dc:title>
	<dc:creator xml:lang="en">Luthfiyana, Novi</dc:creator>
	<dc:creator xml:lang="en">Nurjanah, Nurjanah</dc:creator>
	<dc:creator xml:lang="en">Nurilmala, Mala</dc:creator>
	<dc:creator xml:lang="en">Anwar, Effionora</dc:creator>
	<dc:creator xml:lang="en">Hidayat, Taufik</dc:creator>
	<dc:subject xml:lang="en">cream stability</dc:subject>
	<dc:subject xml:lang="en">mechanical tests</dc:subject>
	<dc:subject xml:lang="en">Sun Protection Factor (SPF)</dc:subject>
	<dc:subject xml:lang="en">antioxidant</dc:subject>
	<dc:description xml:lang="en">AbstractThe use of sunscreen is highly recommended to protect the health of the skin from ultraviolet radiation.The aim of this study were to get the best ratio sunscreen preparation of porridge E. cottonii and Sargassumsp. through the total test microbes, antioxidants and SPF value, get a stable cream preparations physicallythrough sensory test, pH, consistency, Cycling test and centrifugal test. The main materials used were E.cottonii, Sargassum sp. and raw materials stocks cream. This study used a completely randomized design(CRD), which consisted of four treatments with two replications.The results showed that the best ratio ofsunscreen cream was cream with the addition of E. cottonii and Sargassum (1:1). The result obtained wasthe absence of microbs at creams and porridge E. cottonii and Sargassum sp. The antioxidant activity of E.cottonii porridge 127.23 ± 2.77μg/mL, Sargassum sp. 119.66 ± 0.25 μg/mL, and cream 83.4 ± 0.03 μg/mL.Cream SPF value was 7.03 ± 0.01. Consumer acceptance of the products through sensory test ranged fromnormal to like. Sunscreen creams had good physical stability and the cream has a shelf life preparation oneyear.</dc:description>
	<dc:publisher xml:lang="en">Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)</dc:publisher>
	<dc:date>2016-11-04</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.ipb.ac.id/jphpi/article/view/15126</dc:identifier>
	<dc:identifier>10.17844/jphpi.v19i3.15126</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 19 No 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia; 183-195</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 19 No. 3 (2016): Jurnal Pengolahan Hasil Perikanan Indonesia; 183-195</dc:source>
	<dc:source>2354-886X</dc:source>
	<dc:source>2303-2111</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.ipb.ac.id/jphpi/article/view/15126/11112</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2017 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>