THE BENEFITS OF FERMENTED GOAT’S MILK WHEY MASK WITH HONEY AND RED FRUIT (Pandanus conoideus) AS ANTIOXIDANT AGENT

Abstract

Fermented goat's milk whey, combined with honey and red fruit extract, can be used to produce face masks to enhance their effectiveness. This study aimed to ascertain the optimal formulation of the fermented whey mask and its physical characteristics and antioxidant properties. The physical characteristics tested for the fermented whey masks included pH, water activity, spreading ability, drying time, and antioxidant properties to identify the formulation that yielded the most favorable results. The study employed a completely randomized factorial design for testing. The results indicated that masks with an addition of 10% honey were more effective in enhancing the quality of the masks, as they yielded superior values in terms of pH, water activity (aw), spreading ability, drying time, and antioxidant activity. This is substantiated by the pH value of the fermented whey mask with the addition of 10% honey, which was closest to the natural skin pH, specifically between 6.71 and 7.48. The water activity value of the fermented whey mask with the addition of 10% honey also fell within a range of 0.670 to 0.751, which is lower than that of the mask with 5% honey. The spreading ability test results of fermented whey masks with the addition of 10% honey demonstrated higher diameter values, ranging from 4.47 to 5.20 cm. Furthermore, the antioxidant inhibition capacity values of masks with the addition of 10% honey were higher than those with 5% honey, ranging from 33% to 47%. Organoleptic tests on masks with the addition of 5% and 10% honey did not yield different results, and the panelists' acceptance of the mask preparations was relatively high. The findings from this study could be further developed into shelf-life stability and dermatological testing, as they hold potential for commercial development.