CD Skripsi

Potensi Pemanfaatan Ektrak Anggur Laut (Caulerpa Lentillifera) Sebagai Sediaan Pelembab Bibir

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ABSTRACT
This study aims to determine the sensory characteristics, physical testing and
test the content of vitamin E to lip balm preparations with the addition of Caulerpa
lentillifera extract. The research method used is an experiment with a complete
randomized design (RAL) Non factorial, 4 levels of treatment F0 (0 mL), F1 (0.5 mL),
F2 (1 mL), F3 (1.5 mL). The parameters observed include sensory tests (color, aroma,
and texture), homogeneity, pH, melting point, spreading power and test the vitamin E
content of the preparation. The results showed that the addition of Caulerpa
lentillifera extract in lip balm preparations had a significant effect on the sensory
confidence level of 95% and showed the best homogeneity, can increase the pH value
of the preparation, the melting point of the preparation meets the requirements of
SNI. Testing power of the brush on the lip balm preparation shows the best power of
the brush. The best treatment is the treatment of F3 (1.5 mL) with a characteristic
brown-scented, green color and distinctive extract of Caulerpa lentillifera, as well as
dense texture, homogeneous, smooth, soft easily smeared and no coarse grain with a
pH of 6.73 preparation. The highest content of vitamin E in lip balm preparations at
15% (1.5 mL) treatment was 65 ppm.
Keywords: caulerpa lentillifera, extract caulerpa lentillifera, lip balm.
1) Student at Faculty of Fisheries and Marine Science, Universitas Riau
2) Lecturer at Faculty of Fisheries and Marine Science, Universitas Riau

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1804124493

Penerbit

Pekanbaru : Universitas Riau – Fakultas Perikanan Dan Ilmu Kelautan – Teknologi Hasil Perikanan., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1804124493

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERIKANAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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