Formulation and evaluation of peel-off gel mask from whole milk yogurt and seaweed (Eucheuma cottonii) as antioxidants sources

Abstract

Skin needs care to avoid premature aging. One of them is treatment with natural-based masks that have antioxidant activity. This study aims to see the antioxidant potential of various concentrations of natural ingredients yogurt and seaweed Eucheuma cottonii as active substances in the manufacture of peel-off gel masks. The method used in this research is the fermentation method for making yogurt, stability test for 28 days at room temperature and antioxidant test with DPPH, to determine the antioxidant power of the five variations of the mask formulation by measuring the IC50 value obtained by reading the absorbance with UV Spectrophotometer -Vis. The results obtained from this study are Formula 4 (F4) has the lowest IC50 value of 18.647 where the IC50 value can be categorized as an antioxidant with very strong strength. The results of the stability test can be stated that the preparation remains stable at room temperature storage for 28 days. The conclusion from the results of this study is that F4 (yogurt: seaweed 1:1) has the highest antioxidant activity strength among other formulations.