The Rate of Change in the Quality of Herbal Skin Creams Using Gelatin Extracted From Tuna Bone as Stabilizer Agent
Changes that lead to product damage can be caused by intrinsic or extrinsic factors which will then react in the product in the form of chemical reactions or other physical processes such as air or gas absorption from the environment. The purpose of this study was to assay the rate of change in the quality of herbal skin creams using gelatin extracted from Tuna bones through physical, chemical and microbiological parameters during storage. The herbal skin creams product tested was formula using 7% gelatin. Data analyzed were vitamin C, viscosity, antioxidant activity, sensory values, and total bacteria during storage at room temperature, temperature 35 ° C, and 45 ° C. The method used was experimental methods which are Linear Regression and Arrhenius Equations to compile the rate of change in the quality of the product. The results show that the longer the storage, vitamin C increases but the sensory values, antioxidant activity and viscosity decrease. The rate of change in antioxidant activity, vitamin C, viscosity, and sensory values ??, respectively, ie, 104.8 / day, 0.87 / day, 2044 / day, and 7.04 / day.
Fishbone, gelatin, stability of product quality
i. Kembuan MV, Wangko S, Tanudjaja GN. 2012. Peran vitamin C terhadap pigmentasi kulit. Jurnal Biomedik (4) 3: S13-17.
ii. Lukitaningsih E, Bahi M, Holzgrabe E. 2013. Tyrosinase inhibition type of isolated compounds obtained from Pachyrhizus erosus. Aceh International Journal Science Technology 2(3): 98-102
iii. Santoso KP. 2005. Effect of the cucumber (Cucumis sativus) as antioxidant toward cell membrane protection affecting cigarette smoke. Media Jurnal Penelitian Medika Eksakta : 6(1).
iv. Romanowski, P, Schueller R. 2001. Stability Testing of Cosmetic Products. Di dalam: Barel AO, Paye, M, Maibach HI, editor. Handbook of Cosmetic Science and Technology. New York: Marcel Dekker
v. Yanishlieva-Maslarova. 2001. Inhibiting oxidation. Di dalam : Pokorn? J et al., editor. Antioxidant in Food Practical Applications. Boca Raton: CRC Press LLC
vi. Naiu AS, Yusuf N. 2018. Nilai sensoris dan viskositas skin creams menggunakan gelatin tulang tuna sebagai pengemulsi dan humektan. Jurnal Pengolahan Hasil Perikanan Indonesia 21(2):199-208. DOI: http://dx.doi.org/10.17844/jphpi.v21i2.22838
vii. M.M. Rahman Khan, M.M. Rahman, M.S. Islam and S.A. Begum, 2006. A Simple UV-spectrophotometric Method for the Determination of Vitamin C Content in Various Fruits and Vegetables at Sylhet Area in Bangladesh. Journal of Biological Sciences, 6: 388-392.
viii. Molyneux, P. The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J. Sci. Technol., 2004, 26(2) : 211-219.
ix. http://www.thaiscience.info/journals/Article/SONG/10462423.pdfCite this Article: