Determination of SPF (Sun Protection Factor) Value and Antioxidant Activity of Potato Peel Extract Gel (Solanum tuberosum L.) Combined with Honey as a Humectant
DOI:
https://doi.org/10.35473/ijpnp.v9i1.4969Keywords:
antioxidant, humectant, potato, peel-off, SPF, sunscreenAbstract
Free radicals come from body metabolism, cigarette smoke, free radical-triggering substances from food, various pollutants, and UV radiation. Gel preparations are an alternative facial treatment to prevent various skin problems. In addition to having antioxidant activity, preparations with benefits such as sunscreen are also needed to protect the skin from UV exposure that causes various skin problems. Potato peel waste (Solanum tuberosum L.) from the kitchen of Pondok Modern Darussalam Gontor has not been widely utilized, although it contains phenolic compounds as natural antioxidants. This study aims to determine the effect of potato peel extract and honey concentration on physical characteristics, antioxidant activity, and protection as a sunscreen. This research method is an experimental study consisting of five formulas with variations of potato peel extract and honey: F0 (0%:0%); F1 (0%:10%); F2 (2%:15%); F3 (4%:20%); and F4 (6%:25%). Characteristics include organoleptic tests, homogeneity, viscosity, spreadability, pH, stability, antioxidant activity using the DPPH method, and sunscreen activity using the Mansur method. The results showed that antioxidant activity and SPF increased in direct proportion to the concentration of potato peel extract and honey. F4, with a concentration of 6% potato peel extract and 25% honey, had the highest antioxidant activity and SPF. The best characteristics in F2 based on organoleptic tests, pH, homogeneity, viscosity, adhesiveness, spreadability, and drying time of the preparation. The conclusion is that the gel preparation in F4 is a very strong category antioxidant of 11.60 ppm and an SPF value of 12.2669 in the maximum protection category.
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