PENGGUNAAN KUBIS UNGU (Brassica oleracea L. var. capitata f. rubra) SEBAGAI BAHAN KOSMETIK ANTIOKSIDAN OPTIMASI FORMULA GEL MENGGUNAKAN SIMPLEX LATTICE DESIGN DAN PENGUJIAN AKTIVITAS ANTIOKSIDAN SECARA IN VITRO
| Main Authors: | , Rima Yulia Senja, , Dr. Akhmad Kharis Nugroho, M.Si.,Apt |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/133321/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=73916 |
Daftar Isi:
- A Study on the using of Red cabbage (Brassica oleracea.L. var. capitata. f. rubra) extract as antioxidant cosmetics material in gel formulation optimization had been performed based on Simplex Lattice Design (SLD) method. Antioxidant activity of the formula was also evaluated in vitro assay. The Red cabbage was extracted using soxhletation and followed by optimization of Red Cabbage extract in antioxidant gel preparation using SLD method using Design-Expert® software version 7 (DX7) and determination of its IC50 using UV-Spectrophotometry. Stability of formula gel optimum seen through comparison of physycal properties at the beginning and after four week of storage using ANOVA, with a 95% confidence level. The result showed that IC50 of Red Cabbage extract 168,78±5,15 Î1⁄4g/mL. Optimum Red cabbage extract gel formula obtained in the proportion of metolose 3,883%, propilenglikol 13,5%, Tween 80 1,117%. The evaluation results of the dispersive surface area, viscosity and viscosity change were respectively 38,99±3,27cm2