Sunscreen Cream Formulation from Corn Cob Extract (Zea maysM/em> L.) and Robusta Coffee Bean Extract (Coffea canephora Pierre ex A. Froehner)
DOI:
https://doi.org/10.24203/ajas.v8i6.6429Keywords:
cream, sunscreen, corncobs, coffee beansAbstract
The results of previous studies on each concentration of 4000 ppm SPF value of sunscreen cream corncob extract (Zea mays L.) of 5.40. and SPF value of coffee bean extract cream (Coffea canephora Pierre ex A. Froehner) of 8.54. Both of these plant research results have SPF values that are still below 8 -15, so that further research is carried out using a mixture of the two extracts on a sun cream basis based on M / A basis.
Methods: Making extracts of corncob mixture and Robusta coffee using a dose of 10%, and 15% and using a type A/M cream base. Cream testing includes physical and stability tests. Determination of the effectiveness of sunscreen cream preparations is done by testing the SPF value, antioxidant content and total phenolics in vitro using a UV / Vis spectrophotometer.
Results: Cream stability test meets cream requirements. Formula 1 has an IC50 value of 198.61 ppm, a total phenol of 46 mGAE / g, at an SPF value of 35. Formula 2 has an IC50 value of 101.57 ppm, a total phenol of 59.9 mGAE / g, an SPF value of 38. Formula 3 has an IC50 value of 150.26 ppm, a total phenol of 51.45 mGAE / g and SPF 37.
Conclusion: Sunscreen cream corn cobs extract and Robusta coffee has good stability, strong antioxidants, the highest phenol in formula 2, and are categorized as ultra sunblock
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