Optimization of Polyvinyl Alcohol (PVA) and Glycerin in Kolang Kaling Peel-Off Gel Mask Formula (Arenga pinnata.)

  • Ni Putu Diah Swari Maharani Sekolah Tinggi Ilmu Farmasi Yayasan Pharmasi, Semarang, Indonesia
  • Intan Martha Cahyani Sekolah Tinggi Ilmu Farmasi Yayasan Pharmasi, Semarang, Indonesia
  • Eka Susanti Hanhadyanaputri Sekolah Tinggi Ilmu Farmasi Yayasan Pharmasi, Semarang, Indonesia
DOI: https://doi.org/10.22146/jfps.5718
Keywords: glycerin; optimization; peel-off gel mask; PVA; sugar palm fruit

Abstract

Aging is caused by free radicals, one of which is ultraviolet light which can form ROS. Galactomannan compounds have the potential as antioxidants that can counteract free radicals. Kolang kaling contains many galactomannan compounds. Kolang kaling is processed into a peel-off gel mask, where PVA and glycerin are essential ingredients. PVA can form a polymer film layer, but if the layer is not balanced, glycerin is used as a humectant. The results of the FTIR analysis showed that the functional groups were D-galactopyranose and D-mannopyranose, which were characteristic of the functional groups of galactomannan. The IC50 of kolang kaling powder is 23.8720 ppm, a powerful antioxidant. The interaction of PVA and glycerin increased drying time, viscosity, antioxidant activity, and decreased dispersion, adhesion, and pH. The optimal formula obtained was 14.47% PVA and 15.73% glycerin. The results of the One Sample T-Test validity test found that the results of the equations of each test were valid.

Published
2022-12-31
How to Cite
Swari Maharani, N. P. D., Cahyani, I. M., & Hanhadyanaputri, E. S. (2022). Optimization of Polyvinyl Alcohol (PVA) and Glycerin in Kolang Kaling Peel-Off Gel Mask Formula (Arenga pinnata.). Journal of Food and Pharmaceutical Sciences, 10(3), 746-753. https://doi.org/10.22146/jfps.5718
Issue
Vol 10, No 3 (2022): J.Food.Pharm.Sci
Section
Articles