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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) · pp. 183–195

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

Abstract

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.

Keywords

Collaboration network of the authors

40 authors · 148 co-authorship links · showing the 40 most connected

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  • IPB University
  • Universitas Borneo Tarakan
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Tati NurhayatiAffiliation unknown19
Asadatun AbdullahAffiliation unknown18
NurjanahAffiliation unknown7
Rizsa Mustika PertiwiAffiliation unknown6
Ruddy SuwandiAffiliation unknown6
Agoes Mardiono JacoebAffiliation unknown6
Anggrei Viona SeulalaeAffiliation unknown5
Pipih SuptijahIPB University5
Mohamad GazaliAffiliation unknown4
Roni NugrahaAffiliation unknown4
Zuriat ZuriatAffiliation unknown3
Endang PrangdimurtiAffiliation unknown3
Dede Robiatul AdawiyahAffiliation unknown3
Agoes Mardiono JacoebAffiliation unknown3
N. NurjanahAffiliation unknown3
RamlanAffiliation unknown3
Diana MaulianawatiUniversitas Borneo Tarakan2
Nuri AndarwulanAffiliation unknown2
MAGGY T. SUHARTONOAffiliation unknown2
Lily VirulyAffiliation unknown2
medal lintas percekaAffiliation unknown2
Wini TrilaksaniIPB University2
Sugeng Heri SusenoIPB University2
Pipin SupinahAffiliation unknown2
Dewita DewitaAffiliation unknown2
Desmelati DesmelatiAffiliation unknown2
Santhy Wisuda SidaurukAffiliation unknown2
Rina SyafitriAffiliation unknown2
Ramlan RamlanAffiliation unknown2
Tatty YuniartiAffiliation unknown2
Joko SantosoAffiliation unknown2
Kustiariyah TarmanIPB University2
Cecep KusmanaAffiliation unknown1
Majariana KrisantiAffiliation unknown1
Sigid HariyadiAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) http://journal.ipb.ac.id/index.php/jphpi/oai, first harvested 9 Nov 2026, last seen 9 Nov 2026.
Original metadata (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>