KARAKTERISTIK BEDAK DINGIN DENGAN FORMULASI AIR BUNGA MAWAR DAN CAMPURAN TEPUNG BERAS, PATI BENGKUANG DAN BEKATUL
Daftar Isi:
- The purpose of this research was to determine the effect of the addition of rose water and formulation of rice flours, jicama starch, and rice bran powder on physical and chemical characteristics of cooling face powder. The research was conducted at the Chemical Laboratory of Agricultural Product Processing Technology, Departement of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, from November 2017 to April 2018. The research used a Completely Randomized Factorial Design with two factors and each treatment was repeated three times. The first factor was addition of rose water (8 mL and 10 mL) and the second factor was formulation of rice flours, jicama starch, and rice bran powder (5%: 95%: 0%, 15%: 80%: 5%, 25%: 65%:10%, 35%: 50%: 15%). The observed parameters were physical characteristics (color, homogeneity, and stickiness) and chemical characteristics (pH, and antioxidant activity). The results showed that the treatment of addition rose water had significant on color (L, C), stickiness and pH, while formulation of rice flours, jicama starch and rice bran powder had significant effect on color (L, C, H), stickiness, pH and antioxidant. The interaction addition of rose water, rice flours, jicama starch and rice bran powder had significant effect on color (L) and the stickiness of cooling face powder. Visualized observations on the homogeneity of cooling face powder showed that the product was smooth evenly due to no coarse granules. The best treatment based on some physical and chemical characteristics was A1B4 (addition of rose water 8 mL and formulation of rice flour 35%, jicama starch 50% and rice bran powder 15%) with the stickiness 12.21 (s), pH 4.60 and 773.75 ppm antioxidant activity (IC50).