Effects of purple sweet potato ( Ipomoea Batatas L.) starch addition on characteristics of peel-off gel preparation

Abstract

Purple sweet potato contains a huge amount of carbohydrates and phytochemicals; this tuber is considered a cheap source of anthocyanin, which has been used widely, especially in the food and pharmaceutical industries. However, this fresh crop has a short storage time during postharvest without advanced techniques or a good preservation system. This drawback has led to the quick rotten and reduced value of this tuber. Therefore, this study focused on making and evaluating the characteristics of peel-off gel preparation formulated from purple sweet potato starch to promote the value of this crop. Purple sweet potato starch with the investigated concentrations of 1%, 2%, 3%, and 4% was added into the formulations; a sample without starch was considered a control formula. Organoleptic, physical and chemical characteristics of the gels were assessed. The best formula showed a homogenous consistency, no irritation and had the highest acceptable score. The gel was stated with good spreadability, the peeling time was less than 30 minutes, the pH was 5.6, and the viscosity followed to Indonesian National Standard (SNI 2007) for facial skin products. Moreover, the gels presented active antibacterial activity against Staphylococcus aureus; and antioxidant potential. In conclusion, with the addition of 3% starch concentration, purple sweet potato is suggested to manufacture a good quality peel-off gel mask.