Formulation And Optimization Peel-Off Gel Mask with Polyvinyl Alcohol and Gelatin Based Using Factorial Design from Banana Peel Flour (Musa paradisiaca L) As Antioxidant

Elsa Fitria Apriani; Miksusanti Miksusanti; Novela Fransiska

doi:10.22146/ijp.3408

Elsa Fitria Apriani Department of Pharmacy, Faculty of Mathematics and Natural Sciences, Sriwijaya University, South Sumatra, Indonesia
Miksusanti Miksusanti Department of Chemistry, Faculty of Mathematics and Natural Sciences, Sriwijaya University, South Sumatra, Indonesia
Novela Fransiska Department of Pharmacy, Faculty of Mathematics and Natural Sciences, Sriwijaya University, South Sumatra, Indonesia

Keywords: Banana Peel Flour, Peel Off Mask, PVA, Gelatin, Antioxidants

Abstract

Banana peel (Musa paradisiaca L) contains flavonoid compounds that act as an antioxidant that has the potential to be developed into cosmetic preparations such as peel-off gel masks. This study aims to determine the effect of variations in the concentration of banana peel flour, PVA, and gelatin on the physical properties of peel-off gel masks and to determine their antioxidant activity. This study uses a factorial design of 2³ where the factors used are the concentration of banana peel flour, PVA, and gelatin with 2 levels. Based on the results of data analysis, it was found that there was a significant effect of each factor and the interaction between factors on the spreadability and drying time of the preparation (p<0.05). F5 with a concentration ratio of banana peel flour, PVA, and gelatin of 5:12:5 was chosen as the optimum formula and continued to antioxidant activity test compared to F4 which had a ratio of concentrations of banana peel flour, PVA, and gelatin of 10:14:3. The antioxidant activity produced by F5 was better than F4 with IC50 values of 525.41 and 355.64 ppm, respectively. It can be concluded that the optimization of the dosage formula will affect the activity of the active substance.

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