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REPORT OF INTEGRATED CHEMICAL PRACTICE
PREPARATION AND ANALYSIS PEEL-OFF FACIAL MASK
FROM JACKFRUIT (Artocarpus heterophyllus) SEED
YOGHURT
As a Requirement to Follow Final Exam Semester Gasal in Academic
Year 2012/2013
by: Group ICP 66 2012/2013
Dera Putri Ihsani XIII-6/NIS 09.55.06405
Kartika Puspasari XIII-6/NIS 09.55.06478
Rahadian Yusuf XIII-6/NIS 09.55.06545
Salsabila XIII-6/NIS 09.55.06576
MINISTRY OF INDUSTRY OF REPUBLIC OF INDONESIA
Center of Education and Training
Bogor Vocational School of Chemical Analyst
Bogor
2012
VALIDATION SHEET
Approved by:
Adviser of Integrated Chemical Practice 66
Sofrida Juliesti, S.TP
NIP 19740725 200502 2 006
Acknowledged by:
Vice Principals of Facilities and Infrastructures
Hj. Sulistiowati, S.Si, M.Pd
NIP 19590506 198403 2 001
PREFACE
Preparation and Analysis of Peel-Off Facial Mask from Jackfruit Seed
Yoghurt was written to occupy the graduation requirement of integrated chemistry
practice (ICP) in 7thsemester grade XIII SMK SMAK Bogor. Students of grade XIII
should follow this ICP activity.
Contents of this report include: introduction, literature review, materials and
methods, result and discussion, conclusion and suggestion.
Authors thank to Allah SWT, due to the chances that has given to us to
finish this preparation and analysis of peel-off facial mask from jackfruit seed
yoghurt. And we also thank to:
1. Dr. Hadiati Agustine as headmaster of SMK SMAK Bogor.
2. Sulistiowati, S.Si as Vice Principals of Facilities and Infrastructures SMK-
SMAK Bogor.
3. Sofrida Juliesti as our adviser.
4. Ghina Libria Nadjamoedin, S.Si, M.T as headmaster of TUK laboratory that
has given permission to do the experiment in her laboratory.
5. E. Yanny Priantieni, M.Pd as Communication Skill Teacher who have given
direction to finish the report.
6. Our lovely parents that always give support to us.
7. Our friends of 55thgeneration Fosgena Survivor.
8. All those who have helped us in the process of our ICP practice either
directly or indirectly.
Nobody is perfect. On this occasion we are still receive criticisms and
suggestions for the contents of this report. This can be useful for perfection of the
report because the report is still far from perfect.
Authors wish this report can be useful for others who want to do research.
Bogor, November 2012 Authors,
i
TABLE OF CONTENTS
PREFACE ....................................................................................................... i
TABLE OF CONTENTS....................................................................................... ii
TABLE OF TABLES............................................................................................ iv
CHAPTER I INTRODUCTION..........................................................................1
A. Background..........................................................................................1
B. Definition..............................................................................................2
C. History..................................................................................................2
D. Problems..............................................................................................3
E. Solution of the Problems......................................................................3
CHAPTER II LITERATURE REVIEW................................................................4
A. Yoghurt................................................................................................4
B. Jackfruit Seed......................................................................................4
C. Facial Mask..........................................................................................5
1. Powder Mask...................................................................................5
2. Cream Mask....................................................................................5
3. Gel Mask.........................................................................................6
CHAPTER III PREPARATION AND ANALYSIS METHOD................................7
A. Synthesis method................................................................................7
1. Jackfruit Seed Yoghurt:...................................................................7
2. Jackfruit Seed Yoghurt Peel-off masks Preparation:...........................8
B. Analysis Method...................................................................................8
1. Total Plate Count by using Most Probably Number Method...........8
2. Determination of Mold and Yeast Numbers....................................9
3. Determination Of Heavy Metals Content Contamination..............10
4. Pathogen Bacteria Test.................................................................11
5. Determination Power of Hydrogen (pH)........................................11
6. Determination Vitamin C...............................................................12
7. Determination of Lactic Acid..........................................................12
ii
8. Determination of Preservative Agent in Cosmetic by Back
Titration Method............................................................................13
CHAPTER IV RESULT AND TECHNICAL ECONOMY....................................15
A. Result.................................................................................................15
B. Technical Economy............................................................................16
CHAPTER V DISCUSSION..............................................................................18
CHAPTER VI. CONCLUSION AND SUGGESTION..........................................19
A. Conclusion.........................................................................................19
B. Suggestion.........................................................................................19
REFERENCES...................................................................................................20
ATTACHMENT...................................................................................................21
iii
TABLE OF TABLES
Table 1. Comparison of nutrients of jackfruit seed milk, cow milk, and soy milk........................................................................................................5
Table 2 Materials for making peel-off facial mask.........................................7Table 3. Parameters result compared to standard BPOM
No.03.1.23.08.11.07331...................................................................15Table 4. Parameters result compared to SNI No. 16-6070-1999...............15Table 5. Provement Test.................................................................................16Table 6. Table of Capital Accumulation.........................................................16
iv
CHAPTER I
INTRODUCTION
A. Background
Nowadays, the use of cosmetics has been widely used among people
both women and men. For women, cosmetic generally used as a material to
beautify themselves or taking care themselves. Not only women but also
men use cosmetics frequently to simply maintain their appearance. Over the
times various cosmetics began to flood the market. Variety of cosmetics
widely used as cosmetics for body, hair, or face up.
One of commonly cosmetics thatis used for the face is facial mask. The
principle of single facial mask product is to use the short period of time
covering on the face so as to separate the air and pollution from the skin
temporarily. Such helps to:
Enhance the temperature of skin;
Open the skin's pores;
Increase the skin cells' metabolic rate; and,
Promote the sweat gland secretion so as to increase the oxygen content
in the skin.
It also helps in the excretion of dead epidermal cells
Composition in facial mask usually consists of a variety of basic
materials, active ingredients and auxiliary materials. The active ingredient
that can be added into facial mask is yoghurt. Generally, yoghurt which is
uses as an active ingredient for facial mask is yoghurt made from cow's milk
and thus affect the selling price is high. In this time, our team will modify the
yoghurt that made from cow's milk become yoghurt made from jackfruit
seeds instead as an active ingredient of facial mask. The reason why we
choose this topic is related to the presence of jackfruit seeds are rarely used
by consumers, because most consumers only consume jackfruit itself, while
the seeds are discarded and only increase the accumulation of waste on the
Earth.
1
B. Definition
A facial mask is a creamy paste (or gel) or a sheet applied to the
entire, already-cleansed face. Facial masks often contain minerals, vitamins,
essential oils, and/or fruit extracts. There are different kinds of masks for
different purposes such as: deep-cleansing, by penetrating the pores;
healing acne scars or hyper-pigmentation; brightening, for a gradual
illumination of the skin tone. Some masks are designed to dry or solidify on
the face, almost like plaster; others just remain wet. The perceived effects of
a facial mask treatment include revitalizing, healing, or refreshing; and, may
yield temporary or long-term benefits (depending on environmental, dietary,
and other skincare factors).Masks are removed by either rinsing the face with
water, wiping it off with a damp cloth, or peeling off from the face by hand.
Duration for wearing a mask varies with the type of mask, and
manufacturer's usage instructions. The time can range from a few minutes,
to overnight.
There are different types of facial masks one of those is peel off mask.
Peel off facial masks are usually gel based, latex masks or wax masks. A
peel off mask is deep cleansing, exfoliating and have skin nourishing
materials. Peel off masks take longer to set and should be kept on for a
longer period so that the medication or nutrients enter the deeper layers of
your skin. Peel off masks are suitable for all skin types and can also be used
on your face, neck, forehead, throat, chest, back and shoulder.
C. History
Facial masks have a beautiful and long history. In Asia, China, Japan,
and Egypt are well-known because of their rich of fresh herb, fruit, and flower
extracts as ingredients for facial masks. In Europe, there were also the
precious stones and gems, like Gold and Tourmaline, among others that
were used by royalties for their skin.
However, two of the famous individuals who have shaped the world
into facial masks are Cleopatra and Yang GuiFei. The famous Cleopatra
often applied egg white onto her face. This creates a moisture film over the
skin's surface when the egg white is dried. By washing the mask with clean
water in the morning, it helps to make the skin smooth and soft and look
2
younger that your age. This is said to be the origin of facial masking.
Cleopatra was also renowned for her love of the Aloe Vera extracts as facial
masks, and even dubbed to have slept in Gold facial masks.
Yang GuiFei, also known as Lady Yang, was the Royal in Tang
Dynasty. She was famous because of her beauty and was even considered
as one of the Four Great Beauties in Ancient China. Besides the priority of
daily life and accommodation, her beautiful skin was also made ever more
beautiful with facial masks that are specially made.
Yang GuiFei's facial masks were not difficult to make. She has used
pearl, white jade and some ginseng, ground them into fine powder and mixed
them with lotus root starch. After making these ingredients together into a
paste, the resulting pearl facial mask is applied onto the face, left on the skin
for a while, and rinsed-off.
It was said that the resulting pearl facial mask can help to whiten the
skin and to remove spots and wrinkles. It seemed to be simple and effective
so many women would like to try and improve them since long time ago.
D. Problems
Nowadays, in some cosmetic’s ingredients are often found some
portion of harmful chemical substance as raw materials. And the waste on
our earth is getting pile up as the time goes by.
E. Solution of the Problems
In order to minimize the use of harmful chemical substance as a raw
material of cosmetics and also to reduce the waste on earth, our group tries
to make a new formula of facial mask which is made from jackfruit seed as
its raw material without harmful chemical substance addition.
3
CHAPTER II
LITERATURE REVIEW
A. Yoghurt
Yoghurt is one of the fermented products with a sour taste and
sweetness. In some countries yoghurt known as different variety names, for
example Jugurt (Turkey), Zabady (Egypt, Sudan), Dahee (India), Cieddu
(Italy), and Filmjolk (Scandinavia).
Yoghurt contains living bacteria as probiotic that is the microbe of food
that favorable for microflora in the digestive canal. As far as this kind of
probiotics the most common is lactic acid bacteria from Lactobacillus
bulgaricus, Streptococcus thermophilus, and Lactobacillus casei groups.
Since the first time yoghurt is utilized as a cure colic. Mentioned that
the Middle East community already familiar with yoghurt from 4,000 years
ago. Since centuries ago, Persian female used yoghurt as mask for
preventing skin wrinkles. Until now these benefits are still used.
Beside from the cow's milk, yoghurt can also be made from other milk
varieties, such as sheeps, horses, buffalos and camels. But the production is
still very rare. Beside from the milk of mammals, yoghurt can be made from
vegetable milk like soya milk.
In this time the synthesis undertaken new innovations that make
yoghurt from jackfruit seeds as raw material of making a mask face.
B. Jackfruit Seed
Jackfruit seed aren't always to be considered as a waste from jackfruit.
As long as these seeds are only exploited by boiling and consume it.
However seed can be turned out into flour that can be utilized into many
variety of high nutrition food and also can be processed into jackfruit seeds
milk.
The composition of jackfruit seeds milk compared to cow's milk and
soy milk are as follows:
4
Table 1. Comparison of nutrients of jackfruit seed milk, cow milk, and soy milk
Parameters Jackfruit seed
milk
Cow’s milk Soy milk
Calorie (kal) 165,0 150,0 140,0
Protein (gram) 4,2 7,5 10,0
Fat (Gram) 0,1 8,0 4,0
Carbohydrate
(gram)
36,7 28 14
Calcium (mg) 33,0 270,0 80,0
Iron (mg) 1,0 0,50 1,8
Phosphor (mg) 200,0 216,2 0,5
Vitamin B1 (mg) 0,20 0,05 0,1
Vitamin C (mg) 10,0 9,0 5,0
C. Facial Mask
There are many types of masks that can be made, such as:
1. Powder Mask
Powder mask is a mask of the earliest forms and popular. Many
manufacturers of both traditional and modern cosmetics produce powder
mask. Usually mask powder made from materials that polished and
taken its water content. This mask will dry up in the face, and need a wet
towel to rinse it out from the face.
2. Cream Mask
Cream mask is easy to use. These masks are usually packed in a
tube, and mask cream can be used on the face and neck, wait until dry
and remove with a warm damp towel.
5
3. Gel Mask
Gel mask also includes a practical one; because after dry, mask
can be removed directly without rinse it. Gel masks commonly known as
peel-off mask. Among other benefits gel mask can remove impurities
and dead skin cells, so the skin feels clean and fresh. Gel mask can also
restore the freshness and softness of the skin, even with regular use, gel
mask can reduce fine wrinkles that exist on the skin. How a peel-off
mask is different from other types of masks. When released, usually dirt
and dead epidermis that will come up. Therefore, if you choose to use
peel-off mask, should not simultaneously use the exfoliating / peeling /
scrubbing. Give an interval at least 7 days to do both. if not, skin will
exfoliate twice with a relatively short period that not sufficient for skin to
regenerate. As a result the skin it will look dull and not shining.
Currently, gel mask containing alpha hydroxy acid (AHA) from
extracts plants or fruits and also contain in yoghurt. Types of AHAs that
commonly contained in this gel mask include glycolic acid found in sugar
cane, citric acid in orange, and lactic acid in yoghurt. Due to the acidic
nature of its content, peel-off mask suitable for use by those who have
acne or acne nitrosica that has caused pockmarks or holes. In this
condition, the skin needs extra nutrients found in glycolic acid.
6
CHAPTER III
PREPARATION AND ANALYSIS METHOD
A. Synthesis method
The materials that needed to make peel-off facial mask from jackfruit
seed yoghurt are as
Table 2. Materials for making peel-off facial mask
No Materials Amount
1. Jackfruit seed 1 kilograms
2. Mixed starter 100 grams
3. Polyvinyl Alcohol (PVA) 50 grams
4. Methyl paraben 1 grams
5. Fragrance 5 ml
The method to make peel-off facial mask from jackfruit seed yoghurt
include two parts, there are:
1. Jackfruit Seed Yoghurt:
a. Wash thoroughly 1kg of jackfruit seeds with water until its sap
disappears.
b. Boil jackfruit seeds for about 10 minutes until slightly tender, but
don’t let it become seethe because it will damage its protein.
c. Peel the Jackfruit seed shell, then blend it with water by ratio 1:1
until it becomes smooth and filter it.
d. Then the milk of jackfruit seed was obtained as its filtrate.
e. Pasteurize the jackfruit seed milk at temperature 60-70 Celsius
degree, at list three times and don’t let it become seethe.
f. Cooled the milk at room temperature (40 Celsius degree).
g. Put the starter into the pasteurize milk with ratio 1:5 and stir it
homogenously.
h. Then pour into a sealed container for the fermentation process.
i. Put the container in incubator and keep it until 24 hours.
7
2. Jackfruit Seed Yoghurt Peel-off masks Preparation:
a. Make the formula by weighting 3 grams of PVA powder. And weight
about 0,1200 grams of methyl paraben.
b. Put them into beaker glass then add 20 ml of water.
c. Heat the PVA at 80o C while stirring it by using magnetic stirrer until
it melt and homogeny with the preservative.
d. Heat the jackfruit seed yoghurt at temperature 70 o C for about 15
minutes to make the bacteria died without damage its AHA and
Vitamin C
e. Pour jackfruit seed yoghurt into PVA solution until it become 30 ml
and mix it homogenously.
f. Finally, add fragrance into the mixture and mix homogenously.
g. Mixture of peel-off mask gel is package into tube 10 ml.
h. The peel-off mask in gel form is ready to use.
B. Analysis Method
Based on BPOM No 03.1.23.08.11.07331 and SNI No. 16-6070-1999
standard, the parameters that used for analyzing cosmetic are :
1. Total Plate Count by using Most Probably Number Method
Principle:
Total plate count number is done by direct inoculating a certain number
of initial or decimally diluted suspensions to the specific media by pour
or spread, and incubated aerobically at an appropriate temperature
within the specified time. Number of microbial colonies is expressed in
cfu (colony forming units) per mL or per g of product.
Materials:
Bacto Peptone Water
Tryptic Soy Broth
Alcohol 70%
Physiological Solution
Procedures:
a. 9 ml physiological solution is added into tube I,II,III and IV.
8
b. Pipetted 1 ml sample and put into tube I, homogenous and give the
label that write dilution 10-1.
c. Pipetted 1 ml sample from tube I and added into tube II,
homogenous and stick label that written dilution 10-2.
d. Pipetted 1 ml sample from tube II and added into tube III,
homogenous and stick label that written dilution 10-3.
e. Tube IV is stick label that written blank.
f. Prepared 5 ulir tube that contain sterile TSB media and prepared
label that written dilution 10-1, 10-2, 10-3, blank and control media.
g. Pipetted 1 ml sample from each tube and add into ulir tube that
prepared before.
h. Pipetted 1 ml physiological solution and add into ulir tube that
written blank.
i. Incubated at temperature 37ºC for 24 hours.
2. Determination of Mold and Yeast Numbers
Principle:
Most Probably Number is used 10-1 until 10-4 where the sample is weigh
3 grams and diluted with BPW until 30 ml, pipetted 1 ml solution to each
diluted solution into ulir tube that contain TSB media and incubated at
37o C for 2 days.
Materials:
Bacto Peptone water
Potato Dextrose Agar
Distillated Water
Physiological Solution
Procedures:
a. 9 ml physiological solution is added into tube I, II, and III
b. Pipetted 1 ml sample and added into tube I, homogenous, and stick
label that written dilution 10-1
c. Pipetted 1 ml sample from tube I and added into tube II,
homogenous, and stick label that written dilution 10-2
d. Pipetted 1 ml sample from tube II and added into tube III,
homogenous, and stick label that written dilution 10-3
e. Tube IV is stick label that written blank
9
f. Prepared 5 sterile petri dish, prepared label that written dilution 10-1,
10-2, 10-3, blank and control media
g. Pipetted 1 ml sample from each tube and added into petri dish that
prepared before
h. Pipetted 1 ml physiological solution into petri dish that written blank
i. Added ±15 ml PDA media that has temperature 40-45oC ,
homogenous, and wait until the media become solid
j. Incubated at temperature 28oC for 3-5 days.
3. Determination Of Heavy Metals Content Contamination
Principle:
Samples is digested by wet digestion with HNO3 concentrated. Specified
levels of heavy metals such as lead (Pb), mercury (Hg), and arsenic (As)
using Atomic Absorption Spectrophotometer (AAS) by compare the
absorbance with the standard.
Materials:
Concentrated HNO3
Destilated water
Reaction:
Procedures:
a. Digested the sample by using HNO3 concentrated for 30 minutes
b. Prepared the standard
c. Turn on the AAS
d. Measured the standard and sample solution
e. Calculated the data
Calculation:
ppm sample=A sample - interceptslope
×fp
10
4. Pathogen Bacteria Test
Principle:
Pathogen bacteria can be determined by put the suspense of sample
into Centrimid Agar for Pseudomonas aeruginosa, Manitol Salt Agar for
Staphylococcus aureus, and Potato Dextrose Agar for Candida albicans
as each specific media. Then it incubated at 37o C for 24 hours.
Materials:
Centrimid Agar
Manitol Salt Agar
Potato Dextrose Agar
Alcohol 70 %
Procedure:
a. Weigh media that required
b. Diluted by 20 ml hot water for each media and sterilize the media by
using autoclave
c. Pour media in petri dish and wait until media become solid
d. Put the sample by using ose at media based on the pathogen
bacteria
e. Incubated at 37 degrees celcius for 24 hours
5. Determination Power of Hydrogen (pH)
Principle:
Electrode that dipped in sample solution will have different potential
between solution in the electrode and the solution outside the electrode.
Glass electrode is sensitive of H+ ion, so pH of the solution can be
known from ion H+ concentration in the solution.
Materials:
Buffer pH 4 solution
Buffer pH 7 solution
Procedure:
a. Calibrated pH meter Orion 410A+ with buffer pH 4 and buffer pH 7
b. Prepared standard solution and sample solution in beaker glass
c. Dipped electrode into solution
d. Read pH solution
11
6. Determination Vitamin C
Principle:
Vitamin C is oxidated by I2 that added measuring excessively. Excess of
I2 is titrated with Na2S2O3 with starch indicator until reach end point
colourless.
Materials:
Solution of I2 0.1 N
Solution of Na2S2O3 0.1 N
Destilated water
Starch indicator
Reaction:
Procedure:
a. Weigh 0,1 grams of sample and put in cover Erlenmeyer
b. Added 100 ml of distillated water and 10 ml of I2
c. Titrated by Na2S2O3 0,1 N until the solution become slightly yellow
d. Added 2-3 drops starch indicator
e. Titrated again by Na2S2O3 0,1 N until the end point, colorless.
f. Do the blank
Calculation:
7. Determination of Lactic Acid
Principle:
Lactic acid is neutralized by NaOH that added measuring excessively.
The excess of c is titrated by HCl. By reduce the volume of blank with
the volume of titrant and calculated it with equivalent weight of lactic
acid, the percentage of sample can be determined.
Materials:
N NaOH solution
N HCL solution
12
Destilated water
PP indicator
Reaction:
Procedure:
a. Weigh 0,5 grams of sample and put in erlenmeyer
b. Added 50 ml distillated water
c. Pipetted 25 ml of NaOH 0,1 N and put in Erlenmeyer
d. Added PP indicator
e. Titrated by HCl 0,1 N until the end point, slightly pink
f. Do the blank
Calculation:
8. Determination of Preservative Agent in Cosmetic by Back Titration Method
Principle:
Hydroxy functional group of methyl paraben is added by Na from NaOH
that added measuring excessively. The excess of NaOH is titrated by
HCl. By reduce the volume of blank with the volume of titrant and
calculated it with equivalent weight of methyl paraben, the percentage of
sample can be determined.
Materials:
N NaOH solution
N HCL solution
Destilated water
PP indicator
Reaction:
Procedure:
a. Weigh 0,5 grams of sample and put in erlenmeyer
b. Pipetted 25 ml of NaOH 0,1 N and put in Erlenmeyer
13
c. Reflux the sample solution for about 30 minute
d. Chill the solution then added PP indicator
e. Titrated by HCl 0,1 N until the end point, slightly pink
f. Do the blank by titrate 25 ml of NaOH with HCl
Calculation:
14
CHAPTER IV
RESULT AND TECHNICAL ECONOMY
A. Result
This table below shown the result of analysis compared to the standard
BPOM No 03.1.23.08.11.07331, and SNI No. 16-6070-1999.
Table 3. Parameters result compared to standard BPOM No.03.1.23.08.11.07331
No Kind of Test Parameters Result Comparison
Result Standard
1 Microbiological
Test
Most Probably
Number
2,4 x 102
cell/grams
≤ 103
cell/grams
Mold and Yeast 0,3 x 102
cfu/grams
≤ 103
cfu/grams
2 Instrumentation
Analysis
Hg Undetected 0,5 µg/g
As Undetected 2,5 µg/g
Pb 0,19 µg/g 10 µg/g
3 Conventional Test
(titration method)
Preservative
content
13,5 % 0,8 %
Table 4. Parameters result compared to SNI No. 16-6070-1999
No Kind of Test Parameters Result Comparison
Result Standard
1 Microbiological
Test
Pseudomonas
aeruginosa
Negative Negative
Staphylococcus
aureus
Negative Negative
Candida albicans Negative Negative
2 Electro chemical
test
pH 5,02 5-8
15
Table 5. Provement Test
No Kind of Test Parameters Result Comparison
Result Standard
1 Titration method Vitamin C 5,33 % Usually 5 %
Lactic acid 2,17 % ≤10 %
B. Technical Economy
Material Price Amount Total
Jackfruit seed Rp2500/Kg 1 kg Rp2500
Mixed Starter Rp25000/250 grams 100 grams Rp6000
Tube Rp400/tube 50 tube Rp20000
PVA Rp54000/5 grams 25 grams Rp270000
Methyl Paraben Rp1000 1 grams Rp1000
Labeling Rp15000/25 sheet 50 sheet Rp30000
Water, electricity Rp2000/day Rp2000
Worker Rp20000 / day Rp20000
Analysis Service Rp300000
Capital Accumulation Rp651500
Table 6Table of Capital Accumulation
We can know the capital for each product by calculating total capital divided by
total tube and we sell the product 15.000 IDR for each tube. The profit for each
tube can be known from the calculation below:
16
Percentage profit that we got in one production can be known by calculate profit
divided by operational capital which is total capital without analysis service. The
calculation of precentage profit can be shown from the calculation below:
Break event point can be known by calculating total capital include cost of
analysis service divided by profit for each tube. The calculation of break event
point of the product can be shown as follow:
So we get the break event point in 331 production or in 7 days which in one
production release 50 tubes of product.
17
CHAPTER V
DISCUSSION
Based on the result after comparing it with the standard, mostly the
parameter are occupied the standard, although the parameters of determination
preservative content in the sample is not occupied the standard. In preservative
content the result of analysis is higher than standard, it happens because not
only methyl paraben (methyl 4-hydroxybenzoate) that reacts with NaOH but also
other acid from other substance in the product like alpha hydroxyl acid and also
polyvinyl alcohol reacts with NaOH and cause the rest of NaOH is less. The less
rest of NaOH effects on the volume of HCl as titrant, it just need less HCl to titrate
NaOH. So, when the volume of blank minus by the volume of titrant (HCl) the
result is big. And it cause the percentage of preservative content is higher than
standard after being calculated.
Actually, the parameters of preservative agent shouldn’t be determined,
because the amount of preservative agent that we added to the sample is by the
calculating a half amount from maximum standard of methyl paraben that usually
added into cosmetics.
Other explanation is about heavy metal contamination of Pb that contain in
the product and the content of lactic acid. The heavy metal contamination of Pb
in product might be come from pesticide that contains in jackfruit seed nutrition
because pesticide can easily being absorbed by plants. Beside that it might also
come from the disposal contamination of surrounded environment where as the
place for plants growing.
Lactic acid for skin is used in skin rejuvenation. Sometimes skin
rejuvenation doesn’t walk properly because the nutrient doesn’t enough to be
absorbed by skin. And the content of lactic acid in this product can be said small
enough if we compare to the standard. Because of that, this product is prefer to
be used by teenager whom doesn’t need high concentration of lactic acid
because their skin rejuvenation process is more normal than adult. But teenager
must have enough nutrition of lactic acid to their skin to prevent their skin to done
the rejuvenation properly till they grow up. One of the solutions is by using this
jackfruit seed yoghurt peel-off facial mask.
18
CHAPTER VI.
CONCLUSION AND SUGGESTION
A. Conclusion
Based on the analysis result when it compared to BPOM and SNI
standard the product of peel-off facial mask from jackfruit seed yoghurt can
be said good enough to release.
B. Suggestion
If we want to produce the product in industrial scale there’re must have
certain equipment to exfoliate the jackfruit seeds so it will not take a long
time peel it off from it skin. Then the heavy metal contamination is better
analyze by using AAS-Graphite Furnace to release more accurate result.
While to make the best texture of the product is better add pH buffer to make
it more stabile and done viscosity determination. Finally, It will be better if
there is a specific standard for peel-off facial mask to improve the type of
facial mask and done the parameters perfectly.
19
REFERENCES
Date : 16/07/2012
Prihatin, Tresna Pipin. Tahun. “Kesejahteraan Keluarga”. Bogor:
http://file.upi.edu/Direktori/FPTK/JUR._PEND._KESEJAHTERAAN_KELUARGA/
196310161990012-PIPIN_TRESNA_PRIHATIN/BU_343_KOsmetologi_%28Pipin
%29/bAHAN_ajar_I_Kosmetologi.pd f , Article tgl artikel, 16 July 2012 time 19.29
Annonymous. Tgl pdf. “judul artikel”. Bogor:
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23
ATTACHMENT
MICROBIOLOGICAL ANALYSIS
1. Mold and Yeast Number
10-3 : 2 mold and 2 yeast
10-2 : Uncountable
10-1 : 2 mold
2. Most Proabably Number
10-3 : unmuddy
10-2 : muddy
10-1 : muddy
CHEMICAL ANALYSIS
1. Preservative Content
Standarization
Gram of boraks : 0.9757 gr
Volume of titrant simplo : 1.00 ml
Volume of titrant duplo : 1.05 ml
Dilution factor : 50 / 10 = 5
Average volume : 1.025 ml
N = mg of boraks
fp x bst boraks x Vp
= 975.7
5 x 191 x 1.025
Sample
Weight of sample simplo : 0.9643 grams
Weight of sample duplo : 1.0448 grams
Volume of blank : 14.00 ml
Volume of titrant simplo : 13.10 ml
Volume of titrant duplo : 12.75 ml
% methyl paraben I
24
= (Vb-Vc) x N H2SO4 x Bst M. Paraben x 100 %
Mg of sample
= (14.00 – 13.10) x 0.9968 x 158 x 100 %
964.3
= 14.69 %
% methyl paraben I
= (Vb-Vc) x N H2SO4 x Bst Methyl paraben x 100 %
Mg of sample
= (14.00 – 12.75) x 0.9968 x 158 x 100 %
1044.8
= 11.96%
%methyl paraben average = 13.5 %
1. Heavy metal of Hg by Analysis Service
Weight of sample simplo : 0.5668 grams
Weight of sample duplo : 0.5287 grams
2. Heavy metal of Pb
Weight of sample 1.0036 in volumetric flask 100 ml
Measurement
No Concentraton (ppm) Absorbance
1 0 0.00006
2 0.2 0.00417
3 0.5 0.00989
4 2.0 0.03990
5 4.0 0.08060
6 8.0 0.1553
7 12.0 0.2242
8 Sample simplo 0.00004
9 Sample duplo 0.00052
Intersept : 1.6604 x 10-3
Slope : 0.0188
25
3. Lactic Acid Content
Standarization HCls
Gram of boraks : 0.5044 gr
Volume of titrant simplo : 6.8 ml
Volume of titrant duplo : 6.9 ml
Average volume : 6.85 ml
N = mg of boraks
fp x bst boraks x Vp
= 504.4
5 x 191 x 6.85
= 0.0771 NSample
Weight of sample : 1.0533 gram
Volume of titrant : 9.42 ml
Volume of blank : 12.72 ml
Volume of sample : 3.30 ml
% lactic acid = Vc x N HCl x Bst lactic acid x 100 %
Mg of sample
= 3.30 ml x 0.0771 x 90 x 100 %
1053.3
= 2.17 %
4. Vitamin C
Standarization of Na2S203
Weight of K2Cr2O7 = 0.2687 grams
Volume titrant simplo = 10.6 ml
Volume titrant duplo = 10.5 ml
Dilution factor : 50 / 10 = 5
N tio = mg of K2Cr2O7
fp x bst K2Cr2O7 x Vp
= 268.7 = 0,1039 N
5 x 49 x 10.55
Sample
26
Weight of sample I : 0.1344 grams
Weight of sample II : 0.1065 grams
Volume of titrant I : 8.00 ml
Volume of titrat II : 7.70 ml
Volume of blank : 8.48 ml
% vitamin C I = (Vb-Vc) x N tio x Bst vitamin C x 100 %
Mg of sample
= (8.48– 8.00) x 0.1039 x 88 x 100 %
134.4
= 3.95 %
% vitamin C II = (Vb-Vc) x N tio x Bst vitamin C x 100 %
Mg of sample
= (8.48– 7.70) x 0.1039 x 88 x 100 %
106.5
= 6.70%
Average of % Vitamin C = 5.33 %
PHYSICAL ANALYSIS
5. pH
using pH universal : 4.5
using pH meter orion : 5.02
27