Pengaruh Penambahan Madu terhadap Sediaan Yoghurt Krim

Yosi Alviani Lestari, Gita Cahaya Eka Darma, Mentari Luthfika Dewi

Abstract


Abstract. Xerosis cutis or dry skin is a condition caused by lack of skin moisture below 10%. Some cosmetics like moisturizing agent become the best solution for this problem. Moisturizer can increase the ability of the skin to deposite water, and reduce transepidermal water loss (TEWL). Yogurt contains lactic acid which is humectant and can be used as a skin moisturizer. In addition, honey is humectant which has the ability to draw water into the skin. This study aims to determine the effect of the addition of honey to cream yogurt preparations used for skin moisturizer. The results showed that yogurt preparations has good physical characteristics based on organoleptic examination, homogeneity, pH measurement, spreadability test, and while the optimum temperature of yogurt storage based on research that has been done is 4°C. The addition of honey 4%, 6%, 8%, and 10% to yogurt is expected to increase the skin's moisturizing bility from yogurt, from the results of this study it is known that honey, yogurt and a combination of both has the ability to moisturize the skin with an average percentage increase in humidity of 16,37%, 19,37%, 23,5%, 25,17%, 27,8%, 29,17%.
Keywords: Dry skin, Moisturizer, Yoghurt, Honey.
 
Abstrak. Kulit kering (Xerosis cutis) merupakan salah satu masalah kulit yang disebabkan oleh kurangnya kelembapan kulit di bawah 10%. Untuk mengatasi kondisi tersebut dapat menggunakan kosmetik pelembap. Pelembap dapat meningkatkan kemampuan kulit dalam menyimpan air, dan menurunkan kehilangan air di lapisan epidermis (TEWL). Yoghurt mengandung asam laktat yang bersifat humektan dan dapat dimanfaatkan sebagai pelembap kulit. Selain itu madu bersifat humektan yang memiliki kemampuan untuk menarik air ke dalam kulit. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan madu terhadap sediaan yoghurt krim yang dimanfaatkan untuk pelembap kulit. Hasil penelitian menunjukan bahwa sediaan yoghurt memiliki karakteristik fisik yang baik berdasarkan pemeriksaan organoleptis, homogenitas, pengukuran pH, uji daya sebar, adapun suhu optimum penyimpanan yoghurt berdasarkan penelitian yang telah dilakukan adalah suhu 4°C. Penambahan madu 4%, 6%, 8%, dan 10% pada yoghurt diharapkan dapat meningkatkan daya melembapkan kulit dari yoghurt, dari hasil penelitian ini diketahui bahwa madu, yoghurt dan kombinasi keduanya memiliki kemampuan melembapkan kulit dengan rata-rata persentase kenaikan kelembapan yaitu sebesar 16,37%, 19,37%, 23,5%, 25,17%, 27,8%, 29,17%.
Kata Kunci: Kulit kering, Pelembap,Yoghurt, Madu.

Keywords


Kulit kering, Pelembap,Yoghurt, Madu.

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DOI: http://dx.doi.org/10.29313/.v6i2.22927

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