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

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Date : 16/07/2012

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%29/bAHAN_ajar_I_Kosmetologi.pd f , Article tgl artikel, 16 July 2012 time 19.29

Annonymous. Tgl pdf. “judul artikel”. Bogor:

http://www.pom.go.id/public/hukum_perundangan/pdf/sk_03082011_02.pdf

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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