Ratio of Seaweed Porridge Eucheuma cottonii and Sargassum sp. as a Sunscreen Cream Formula

  • Novi Luthfiyana Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor,
  • Nurjanah Nurjanah Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor,
  • Mala Nurilmala Departemen Teknologi Hasil Perairan, Fakultas Perikanan dan Ilmu Kelautan, Institut Pertanian Bogor,
  • Effionora Anwar Departemen Farmasi Fakultas Farmasi Universitas Indonesia Kampus Depok Jawa Barat
  • Taufik Hidayat Jurusan Perikanan Fakultas Pertanian Universitas Sultan Ageng Tirtayasa Jalan Raya Pakupatan Km 4 Serang Banten
Keywords: cream stability, mechanical tests, Sun Protection Factor (SPF), antioxidant

Abstract

Abstract
The use of sunscreen is highly recommended to protect the health of the skin from ultraviolet radiation.
The aim of this study were to get the best ratio sunscreen preparation of porridge E. cottonii and Sargassum
sp. through the total test microbes, antioxidants and SPF value, get a stable cream preparations physically
through sensory test, pH, consistency, Cycling test and centrifugal test. The main materials used were E.
cottonii, Sargassum sp. and raw materials stocks cream. This study used a completely randomized design
(CRD), which consisted of four treatments with two replications.The results showed that the best ratio of
sunscreen cream was cream with the addition of E. cottonii and Sargassum (1:1). The result obtained was
the absence of microbs at creams and porridge E. cottonii and Sargassum sp. The antioxidant activity of E.
cottonii porridge 127.23 ± 2.77μg/mL, Sargassum sp. 119.66 ± 0.25 μg/mL, and cream 83.4 ± 0.03 μg/mL.
Cream SPF value was 7.03 ± 0.01. Consumer acceptance of the products through sensory test ranged from
normal to like. Sunscreen creams had good physical stability and the cream has a shelf life preparation one
year.

Published
2016-11-04