Characteristics of mangosteen rind peel off gel mask masker (Garcinia mangostana L.) with various concentrations
| Main Authors: | Partuti, Tri, Priyanti, Priyanti, Nadyana, Hutssy Elya, Daniya, Alika Arum |
|---|---|
| Format: | Article PeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
Untirta
, 2021
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| Subjects: | |
| Online Access: |
https://eprints.untirta.ac.id/7790/1/TRI%20PARTUTI_TEKNIKA%202021.pdf https://eprints.untirta.ac.id/7790/ https://jurnal.untirta.ac.id/index.php/ju-tek/article/view/10401 |
Daftar Isi:
- Mangosteen (Garcinia mangostana L.) is a plant that has purplish-red fruit consisting of fruit flesh and fruit skin. The fruit's skin contains antioxidant compounds needed in facial skin rejuvenation in cosmetic products such as peel-off gel masks. This study aims to determine the best concentration of mangosteen rind extract for peel-off gel masks. The research consisted of two stages: the manufacture of mangosteen rind extract and peel-off gel mask. Mangosteen rind in powder form was soaked in 96% ethanol solution in a ratio of 1:5 for 24 hours and then filtered. The solution was extracted by the maceration method and then evaporated using a rotary evaporator. Antioxidant activity was carried out using the DPPH method. The peel-off gel mask consists of PVA (polyvinyl alcohol), HPMC (hydroxypropyl methylcellulose), methylparaben, propylene paraben, and propylene glycol with the addition of mangosteen rind extract of 10g (F1), 20g (F2), and 40g (F3). The results showed that the IC50 value obtained was 7.33 ppm. All treatments had a pH between 5.98-6.41 which was following the 1996 SNI for facial skin. The viscosity of the peel-off gel mask in all treatments ranged from 11606-23012.5 cps and was following SNI 1996. The drying time of the mask took between 29-38 minutes. The best peel-off gel mask was the F3 treatment compared to the F1 and F2 treatments for a long time. The addition of mangosteen rind extract to the peel�off gel mask preparation has a powerful antioxidant ability and is following SNI 1996 on pH and viscosity.