Formulation And Optimization Peel-Off Gel Mask with Polyvinyl Alcohol and Gelatin Based Using Factorial Design from Banana Peel Flour (Musa paradisiaca L) As Antioxidant

Abstract

Banana peel (Musa paradisiaca L) contains flavonoid compounds which act as an antioxidant. It has the potential to be developed into cosmetic preparations such as peel-off gel masks. This study aims to determine how variations in the concentration of banana peel flour, PVA, and gelatin affect the physical properties of peel-off gel masks and their antioxidant activity. This study used a factorial design of 23 in which the factors used are the concentration of banana peel flour, PVA, and gelatin with two levels. Based on the data analysis result, there was a significant effect of each factor and the interaction between them on the spreadability and drying time of the preparation (p<0.05). The concentration ratio of banana peel flour, PVA, and gelatin of 5:12:5 was chosen as the optimum formula and continued to antioxidant activity test compared to F4 which had a ratio of concentrations of banana peel flour, PVA, and gelatin of 10:14:3. The antioxidant activity produced by the optimum formula was better than F4 with IC50 values of 525.41 and 355.64 ppm, respectively. It can be concluded that improving the dosage formula will affect the active substance's activity, but it would be preferable if the banana peel was prepared as an extract.