Quality Characteristics of Body Cream with the Addition of Gelatin from Tilapia (Oreochromis niloticus) Scales as an Emulsifier

Abstract

Gelatin is type of protein extracted from the skin collagen tissue, bone or connective tissue of animals. Gelatin is commonly used as a thickener, an edible film, and an emulsifier whether in food, cosmetic or pharmacy. This research aimed to examine the effect of adding gelatin as an emulsifier in cosmetic products, namely body cream. The treatment has tilapia scales gelatin with different concentrations, 0% as a control, 5%, 7%, and 9%. The difference in gelatin concentration had significantly different on the hedonic test, pH value, and specific gravity of body cream. The difference of the result shown in total bacteria and irritation test were significant. Overall, body cream characteristics with 9% gelatin had better values than the control, 5% and 7% gelatin. The body cream with 9% gelatin was pleasant for the panelists with hedonic value of 8.30 <8.48, pH 4.86, viscosity 98.13 Poise, specific gravity 1.03 g/mL, no bacteria, and non-irritation symptoms. Thus, tilapia scale gelatin has great potential to be developed as an emulsifier in body creams.