ANTI AGING AND MELASMA CREAM, PASTA AND MICROENCAPSULATION OF TASTE ENHANCER UMAMI AND BIODIESEL AS DERIVATIVE PRODUCT VIRGIN SESAME OIL (VSO)

Handajani, Sri and Mawardi, Prasetyadi and , Suhartinah and Khasanah, Lia Umi (2010) ANTI AGING AND MELASMA CREAM, PASTA AND MICROENCAPSULATION OF TASTE ENHANCER UMAMI AND BIODIESEL AS DERIVATIVE PRODUCT VIRGIN SESAME OIL (VSO). Hibah Kompetensi Dikti.

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    Abstract

    This research was done to make of antiaging cream and melasma from Virgin Sesame Oil (VSO) from local sesameas raw material in ratio variety of sesame oil VSO and bees wax 7/1, 5/1 and 4/1. Cream quality was analyzed by spreading ability, viscosity test, pH and sticky test. Whereas, the benefit of this cream in order to solve aging process was done with clinical test to patient (34 samples). This research also studied sesame cake fermentation product as flavouring agent or taste enhancer. The fermentation was done through 60 hours with variations of spices addition (lime and basil leaves). Based on this research, by cream formulation with VSO as raw material was obtained formula I and formula II that were recommended to be applied. Formula I was more liquid and easier to be used but unpractically in storage if it was packed in cosmetic pot. Because it was easy to spill out. Therefore this formula was stored in cosmetic bottle. Formula II was used properly and easier in packed. Formula III was unproperly because this product was to hard. When this cream was spread on skin, the spreading ability of this cream was not smooth. For clinical test of using cream was obtained decrease of elastin index of group A (Plasebo) and group B (VSO cream) of each research region. They were frontalis region (chin), dexter parietalis and sinister parietalis. The decreasing of elastin index of chin was greater of group B than to group A. They were 46,8 % (group A) and 80,3 % (group B). On Dexter parietalis, there were different decrease of elastin index of each groups. They were 38,4 % (group A) and 80,3 % (group B). Whereas, decreasing of elastin index of sinister perietalis were 30,8% (group A) and 73,7 % (group B). Based on physicochemical characteristic tests of umami pasta with spice addition, for moisture content of variation treatment of Cooked Fermented Sesame Cake+sugar+salt, Cooked Fermented Sesame Cake+sugar+salt+ garlic, Cooked Fermented Sesame Cake+sugar+salt+garlic+basil leaves, Cooked Fermented Sesame Cake+sugar+salt+garlic+lime leaves were 71,4; 67,6; 65,1 and 68 % respectively. Each of them had antioxidant activity of 24,4; 21,2; 20,5 and 21,8 % respectively. Glutamic acid content of each treatment variation was 2333.9, 2395.0, 2267.0, dan 2306.5 mg/100g respectively. Sensories Test showed that treatment with spice addition offered higher overall value. Umami paste taste enhancer with basil and limes leaves addition was not significant difference. This product had moisture content of 65-68 %, antioxidant activity of 20- 23 % and glutamic acid content of 2267 – 2306 mg/100g.

    Item Type: Article
    Subjects: R Medicine > RL Dermatology
    S Agriculture > S Agriculture (General)
    Divisions: Lembaga Penelitian dan Pengabdian Kepada Masyarakat - LPPM
    Depositing User: Lia Primadani
    Date Deposited: 15 Apr 2014 03:01
    Last Modified: 15 Apr 2014 03:01
    URI: https://eprints.uns.ac.id/id/eprint/11063

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