SKINCARE CREAM PREPARATION AND EVALUATION OF PARE (MOMORDICA CHARANTIA) LEAVES USING THREE DIFFERENCE BASE

2020 ◽  
pp. 162-166
Author(s):  
TETI INDRAWATI ◽  
ISMAYANTI HAJARD ◽  
DIAH KARTIKA PRATAMI
Keyword(s):  
Ethanol Extract ◽  
Momordica Charantia ◽  
Water Phase ◽  
Chemical Characteristics ◽  
Cosmetic Product ◽  
Liquid Extract ◽  
Cold Cream ◽  
Physical And Chemical ◽  
Preparation And Evaluation ◽  
Temperature Storage

Objective: The purpose of this research is to make a skincare cream that contains bioactive from Momordica charantia leaves (MCL) using three kinds of base cream. Methods: The dried MCL made into powder shape and then extracted using 96% ethanol solvent. The liquid extract was evaporated using a vacuum evaporator until obtained by the viscous extract. The Momordica charantia leaves ethanol extract (MEE) with a concentration of 4.00% made into a cosmetic product used vanishing, cold, and hand and body cream as a base. Creams made by mixing the oil phase and water phase at 70 °C until cream mass formed, then added MEE at 40 °C. All the product creams were evaluated their physical and chemical characteristics and stability tested. Results: Cream of Momordica charantia leaf ethanol extract had semisolid form, yellowish color, the peculiar smell of Momordica charantia ethanol extract, homogeneous, pH 6.37-6.67, easily spread with spreading ability 2,081.21-2,835.43 mm2, has viscosity 125,000-18,0000 cps and stable 3 mo in a room and 60 °C temperature storage. Conclusion: Momordica charantia leaves can be made become a good cream for skincare cosmetics that more beneficial and profitable than as waste. This skincare creams using vanishing base cream, cold cream, and hand and body cream as base creams.

scholarly journals Evaluasi Karakteristik Fisika Kimia dan Nilai SPF Sediaan Gel Tabir Surya Ekstrak Etanol Daun Kersen (Muntingia calabura L)

2019 ◽  
Vol 5 (2) ◽  
Author(s):  
Anita Dwi Puspitasari ◽  
Dyah Ayu Setyowati
Keyword(s):  
Health Benefits ◽  
Ethanol Extract ◽  
Chemical Characteristics ◽  
The Sun ◽  
Basic Ingredient ◽  
Physical Chemical ◽  
Rotary Evaporator ◽  
Gel Preparation ◽  
Physical And Chemical ◽  
Muntingia Calabura

Selain memiliki banyak manfaat bagi kesehatan, sinar matahari juga dapat menyebabkan masalah kulit mulai dari yang ringan sampai yang berat. Salah satu cara untuk melindungi kulit dari sinar matahari yanitu dengan menggunakan tabir surya. Salah satu sediaan tabir surya yaitu berupa gel. Daun kersen (Muntingia calabura L ) mempunyai kandungan flavonoid total dan fenolik total yang tinggi sehingga dapat dimanfaatkan sebagan bahan dasar pembuatan gel tabir surya. Tujuan penelitian ini adalah untuk mengetahui karakteristik fisika, kimia dan nilai SPF sediaan gel tabir surya ekstrak etanol daun kersen (Muntingia calabura). Ekstraksi daun kersen (Muntingia calabura L) menggunakan metode maserasi dengan pelarut etanol 70% dan dipekatkan menggunakan rotary evaporator. Gel tabir surya ekstak etanol daun kersen dibuat menggunakan basis HPMC. Dibuat 4 formula dengan perbedaan pada konsentrasi ekstrak etanol daun kersen, yaitu 0, 1, 2, dan 3 gram. Keempat formula gel ekstrak etanol daun kersen diuji karakteristik fisika, kimia dan nilai SPFnya menggunakan metode Mansur. Keempat formula gel esktrak etanol daun kersen memenuhi semua persyaratan karakteristik sifat fisika dan kimia yaitu organoleptis, homogenitas, daya sebar, daya lekat, pH, dan viskositas. Nilai SPF untuk formula 1, 2, 3, dan 4 yaitu sebesar 0,38; 7,17; 11,15 dan 18,92. Kata kunci: gel, muntingia calabura, SPF, tabir surya Besides having many health benefits, sunlight can also cause skin problems ranging from mild to severe. One way to protect the skin from the sun is by using sunscreen. One of the sunscreen preparations is gel. Kersen leaves (Muntingia calabura L) have a high phenolic and flavonoids which can be used as a basic ingredient in making sunscreen gel. The purpose of this study was to determine the physical, chemical and SPF values of the gel preparation of sunscreen ethanol extract of kersen leaves (Muntingia calabura). Muntingia calabura L. leaf extraction using maceration method with 70% ethanol solvent and concentrated using rotary evaporator. Sunscreen gel extracts from kersen leaf ethanol made using HPMC base. Four formulas were made with differences in the concentration of kersen leaves ethanol extract, namely 0, 1, 2 and 3 grams. The four gel formulas of kersen leaf ethanol extract were tested for physical, chemical and SPF values using the Mansur method. The four gel formulas of kersen leaf ethanol extract fulfilled all the requirements of physical and chemical characteristics, namely organoleptic, homogeneity, dispersion, stickiness, pH, and viscosity. SPF values for formulas 1, 2, 3 and 4 are 0.38; 7.17; 11,15 and 18,92. Keywords: gel, muntingia calabura, SPF, sunscreen

Characterization of defects in tabular silver halide grains

1990 ◽  
Vol 48 (4) ◽  
pp. 1046-1047
Author(s):  
C. Goessens ◽  
D. Schryvers ◽  
J. Van Landuyt ◽  
A. Verbeeck ◽  
R. De Keyzer
Keyword(s):  
Radiation Damage ◽  
Silver Halide ◽  
Chemical Characteristics ◽  
X Ray ◽  
Free Region ◽  
Central Defect ◽  
Crystallographic Defects ◽  
Physical And Chemical ◽  
Two Sides

Silver halide grains (AgX, X=Cl,Br,I) are commonly recognized as important entities in photographic applications. Depending on the preparation specifications one can grow cubic, octahedral, tabular a.o. morphologies, each with its own physical and chemical characteristics. In the present study crystallographic defects introduced by the mixing of 5-20% iodide in a growing AgBr tabular grain are investigated. X-ray diffractometry reveals the existence of a homogeneous Ag(Br1-xIx) region, expected to be formed around the AgBr kernel. In fig. 1 a two-beam BF image, taken at T≈100 K to diminish radiation damage, of a triangular tabular grain is presented, clearly showing defect contrast fringes along four of the six directions; the remaining two sides show similar contrast under relevant diffraction conditions. The width of the central defect free region corresponds with the pure AgBr kernel grown before the mixing with I. The thickness of a given grain lies between 0.15 and 0.3 μm: as indicated in fig. 2 triangular (resp. hexagonal) grains exhibit an uneven (resp. even) number of twin interfaces (i.e., between + and - twin variants) parallel with the (111) surfaces. The thickness of the grains and the existence of the twin variants was confirmed from CTEM images of perpendicular cuts.

Study of Structural, Physical and Chemical Characteristics of Marshmallow Without Gelatin

Food Industry ◽  
2018 ◽  
Vol 3 (4) ◽  
Author(s):  
Nataliia V. Nepovinnykh ◽  
Yuri A. Kodatsky ◽  
Oksana N. Klyukina ◽  
Nataliia M. Ptichkin ◽  
Samira Yeganehzad
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical

Effects of Chlormequat-Uniconazole 30% Micro-Emulsion on Stem Physical and Chemical Characteristics of Rice

2013 ◽  
Vol 39 (6) ◽  
pp. 1089
Author(s):  
Qian ZHANG ◽  
Ming-Cai ZHANG ◽  
Hai-Yan ZHANG ◽  
Wei-Ming TAN ◽  
Zhao-Hu LI ◽  
...  
Keyword(s):  
Chemical Characteristics ◽  
Physical And Chemical Characteristics ◽  
Micro Emulsion ◽  
Physical And Chemical

Physical and Chemical Characteristics of Meats of the Indonesian Indigenous Crossbred Chickens Fed Fermented Mixture of Papaya (Carica papaya L.) Leaf and Seed Meal

2020 ◽  
Keyword(s):  
Crude Protein ◽  
Control Diet ◽  
Dietary Treatment ◽  
Seed Meal ◽  
Chemical Characteristics ◽  
Breast Meat ◽  
Ph Values ◽  
Physical And Chemical Characteristics ◽  
Dietary Treatments ◽  
Physical And Chemical

The objective of this present study was to investigate the effect of feeding fermented mixture of papaya leaf and seed meal (FERM) on the physical and chemical characteristics of meats of the Indonesian indigenous crossbred chicken (IICC). The study was carried out with 300 day-old IICC. The chicks were randomly distributed to five treatment groups, i.e., CONT (control diet based on corn-soybean- diet), FERMA (diet containing 1% FERM), FERMB (2.5% FERM), FERMC (5% FERM) and FERMD (7.5% FERM). Each treatment group consisted of 6 replicates with 10 IICC in each. At week 8, one chick from each replicate was randomly taken and slaughtered. After being de-feathered and eviscerated, samples from breast and thigh meats were obtained. Results showed that the increased levels of FERM was followed by the increased (P<0.05) pH values, moisture and crude protein content of breast meats of the IICC. Dietary incorporation of FERM especially at the level of 2.5% increased (P<0.05) the content of fat in the breast meat of IICC, while further increased levels of FERM did not alter (P>0.05) the fat content of the IICC breast meat. Dietary treatment did not have any effect (P>0.05) on the lightness (L*) values of breast meat of the IICC. The redness (a*) values were higher (P<0.05) in FERMD breast meat than other. FERM diet resulted in lower (P<0.05) yellowness (b*) values in the IICC breast meat. The pH values and moisture content of thigh meat increased (P<0.05) with the increased level of FERM. The WHC decreased (P<0.05) with the elevated levels of FERM in the diets. There was an increase (P<0.05) in crude protein concentration in FERMA as compared to the other meats. Crude fat and ash concentrations in thigh meat were affected (P<0.05) by the treatments. Dietary treatments had no impact (P>0.05) on L* values of thigh meats. Feeding FERM at 7.5% from diets increased (P<0.05) and decreased (P<0.05) the redness and yellowness of meats. In conclusion, dietary inclusion of FERM especially at the level of 7.5% from diets improved the physical and chemical characteristics of the IICC meats.

scholarly journals Experimental Interpretation of Physical and Chemical Characteristics of Soil Material upon the Radon and Thoron Exhalation Rate

2007 ◽  
Vol 42 (1) ◽  
pp. 89-97 ◽  
Author(s):  
Masahiro HOSODA ◽  
Yusuke YAMAMOTO ◽  
Kazumasa HARADA ◽  
Toshinari KORI ◽  
Masahiro FUKUSHI ◽  
...  
Keyword(s):  
Chemical Characteristics ◽  
Exhalation Rate ◽  
Soil Material ◽  
Physical And Chemical Characteristics ◽  
Physical And Chemical
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