UJI AKTIVITAS ANTIOKSIDAN MASKER GEL PEEL OFF EKSTRAK DAUN SIRSAK (Annona muricata L.)
Daftar Isi:
- BACKGROUND: UV rays are the major cause of oxidative stress occurs on skin that causes damage on the component of the skin to skin cancer. The extract of soursop leaves (Annona Muricata L.) contains flavonoid, which is a chemical substance that can be beneficial to decrease the happen of oxidant stress on skin. It is also formulated as a peel off gel mask with the extract of soursop leaves (Annona Muricata L.) as their main active ingredients. OBJECTIVES: To determine the effect of the antioxidant activity in peel off gel mask made of soursop leaves extract when the level of soursop leaves extract increase by 1%, 2% and 3%. METHOD: This research was carried out experimentally by having the soursop leaves extract tested as the first step and then acquired the IC50 value to determine the levels of the soursop leaves extract used to formulate the peel off gel mask. The gel mask was then formulated with 1%, 2% and 3% of the soursop leaves extract. Then an antioxidant test was utilized on the peel off gel mask using the DPPH method by using the UV-Vis spectrophotometer as the tool to determine the absorbance of the peel off gel mask. The DPPH antioxidant test was done twice, after the formulation of the peel off gel mask and after the freeze that test. RESULT: The IC50 value of the soursop leaves extract obtained from the results of this research was 41,50 ppm. The antioxidant activity test on the peel off gel mask obtained % inhibition level for formulae 1 of 72.20% ± 0.061, formulae 2 of 74.60% ± 0.054 and formulae 3 of 80.21% ± 0.006. While the antioxidant activity test on the peel off gel mask after the implementation of the freeze thaw test obtained % inhibition level for formulae 1% of 44.39% ± 0.001, formulae 2% of 67.78% ± 0.001 ad formulae 3% of 73.50% ± 5.7735E-05. A statistic test was applied from the % inhibition level of the product by using the one way anova and attained the result which contained significant differences in the product after the formulation and after the stability of the freeze thaw. The differences showed there happen to be a decrease of the antioxidant activity.