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Characteristics of Peel Off Gel Mask From Seaweed (Eucheuma cottonii) Porridge

Jurnal Pengolahan Hasil Perikanan Indonesia · Vol. 22 No. 1 (2019) · hlm. 119–127

DOI
10.17844/jphpi.v22i1.25888
ISSN
2354-886X, 2303-2111
Terbit
2019-04-30
Penerbit
Department of Aquatic Product Technology IPB University in collaboration with Masyarakat Pengolahan Hasil Perikanan Indonesia (MPHPI)
Bahasa
eng

Abstrak

The aim of this study was to determine the best concentration of E. cottonii seaweed porridge in the formulation of peel off gel masks. The main materials used in this study were E. cottonii and other basic substances of peel off gel mask. The analytical methods used were the total microbial and antioxidant test on the E. cottonii slurry preparation. Mask preparations were analyzed for physical stability, pH, duration of preparation, drying, viscosity and homogeneity. The experimental design used was a Completely Randomized with four treatments by adding E.cottonii porridge 0%, 10%, 15% and 20% respectively with two replications.The results showed that the best peel off gel mask was formulation with the addition 20% of E.cottonii. Microbes were not found in E. cottonii porridge. The antioxidant activity of E. cottonii porridge had IC50 value of 137.35±0.35 μg / mL. Consumer acceptance of products through sensory testing in the category of likes. The peel off gel mask has good physical stability, proven by no changes in color, odor as well as gel texture. The pH value of the preparation of peel off gel mask is in line with SNI and pH balance of normal human skin. The best viscosity value of peel off gel mask is 14,003 cps. The time needed for the mask to dry for an average of 25 minutes and homogeneity is characterized by the absence of secondary particle aggregation.

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  • Universitas Borneo Tarakan
  • IPB University
  • Sultan Ageng Tirtayasa University
  • Badan Pengkajian dan Penerapan Teknologi
  • Riau University
  • University of Indonesia
  • Jenderal Soedirman University
  • Organisasi lain
  • Afiliasi tidak diketahui
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Rekan penulisOrganisasiArtikel bersama
Diana MaulianawatiUniversitas Borneo Tarakan3
Taufik HidayatBadan Pengkajian dan Penerapan Teknologi2
Ade FitrianiUniversitas Borneo Tarakan2
Syahril SyahrilRiau University1
Muhammad AmienUniversitas Borneo Tarakan1
Yusriadi PardiUniversitas Borneo Tarakan1
Hafid HafidUniversitas Borneo Tarakan1
Muhammad Aditya` RifaiUniversitas Borneo Tarakan1
Andini Aisyah Nur RaodaUniversitas Borneo Tarakan1
NurjanahAfiliasi tidak diketahui1
Pipih SuptijahIPB University1
Mala NurilmalaIPB University1
Nurjanah NurjanahIPB University1
Effionora AnwarUniversity of Indonesia1
‪Tati NurhayatiIPB University1
Sri PurwaningsihIPB University1
Fitria Riany ErisAfiliasi tidak diketahui1
Aris MunandarSultan Ageng Tirtayasa University1
MeutiaAfiliasi tidak diketahui1
Fitria Riany ErisSultan Ageng Tirtayasa University1
Dian AnggraeniSultan Ageng Tirtayasa University1
Kartina AMSultan Ageng Tirtayasa University1
Awaludin AwaludinUniversitas Borneo Tarakan1
Stephanie BijaUniversitas Borneo Tarakan1
Heni IrawatiUniversitas Borneo Tarakan1
Andi RamadaniUniversitas Borneo Tarakan1
Widya PangestikaAfiliasi tidak diketahui1
Nusaibah NusaibahAfiliasi tidak diketahui1
Cahya Mirawati PutriAfiliasi tidak diketahui1
Nurhikma NurhikmaAfiliasi tidak diketahui1
Diah Anggraini WulandariNational Research and Innovation Agency1
Riviani RivianiJenderal Soedirman University1
Mirsa MirsaUniversitas Borneo Tarakan1
Sumartini SumartiniState University of Semarang1
Kurnia Sada HarahapAfiliasi tidak diketahui1
Putri Wening RatriniaIPB University1
Rukisah RukisahUniversitas Borneo Tarakan1

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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">Characteristics of Peel Off Gel Mask From Seaweed (Eucheuma cottonii) Porridge</dc:title>
	<dc:creator xml:lang="en">Luthfiyana, Novi</dc:creator>
	<dc:creator xml:lang="en">Nurhikma, Nurhikma</dc:creator>
	<dc:creator xml:lang="en">Hidayat, Taufik</dc:creator>
	<dc:subject xml:lang="en">Antioxidant</dc:subject>
	<dc:subject xml:lang="en">Eucheuma cottonii</dc:subject>
	<dc:subject xml:lang="en">gel</dc:subject>
	<dc:subject xml:lang="en">mask</dc:subject>
	<dc:subject xml:lang="en">peel off</dc:subject>
	<dc:subject xml:lang="en">seaweed porridge</dc:subject>
	<dc:description xml:lang="en">The aim of this study was to determine the best concentration of E. cottonii seaweed porridge in the formulation of peel off gel masks. The main materials used in this study were E. cottonii and other basic substances of peel off gel mask. The analytical methods used were the total microbial and antioxidant test on the E. cottonii slurry preparation. Mask preparations were analyzed for physical stability, pH, duration of preparation, drying, viscosity and homogeneity. The experimental design used was a Completely Randomized with four treatments by adding E.cottonii porridge 0%, 10%, 15% and 20% respectively  with two replications.The results showed that the best peel off gel mask was formulation with the addition 20% of E.cottonii. Microbes were not found in E. cottonii porridge. The antioxidant activity of E. cottonii porridge had IC50 value of 137.35±0.35 μg / mL. Consumer acceptance of products through sensory testing in the category of likes. The peel off gel mask has good physical stability, proven by no changes in color, odor as well as  gel texture. The pH value of the preparation of peel off gel mask is  in line with  SNI and pH balance of normal human skin. The best viscosity value of peel off gel mask is 14,003 cps. The time needed for the mask to dry for an average of 25 minutes and homogeneity is characterized by the absence of secondary particle aggregation.</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>2019-04-30</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/25888</dc:identifier>
	<dc:identifier>10.17844/jphpi.v22i1.25888</dc:identifier>
	<dc:source xml:lang="id">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol 22 No 1 (2019): Jurnal Pengolahan Hasil Perikanan; 119-127</dc:source>
	<dc:source xml:lang="en">Jurnal Pengolahan Hasil Perikanan Indonesia; Vol. 22 No. 1 (2019): Jurnal Pengolahan Hasil Perikanan; 119-127</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/25888/16871</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2019 Jurnal Pengolahan Hasil Perikanan Indonesia</dc:rights>
</oai_dc:dc>