Comparison Of Formulations Of Cream Scrub Coffee (Coffea Canephora P.) With Anionic And Nonionic Emulators On Physical Characteristics

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Sri Fitrianingsih (*) fitrianingsih.sri96@gmail.com
Dessy Erliani Mugita Sari

(*) Corresponding Author

Abstract

One of the plants that can be used as an active ingredient in cosmetics is coffee. Coffee, which is a natural ingredient that is generally consumed, turns out to have a myriad of benefits for the face. The ingredients are very good for facial care, mixing an ointment base with coffee grounds with some natural ingredients can produce good results. Coffee contains hydroxycinnamic acid which has antioxidants so it can be used as cosmetic skin care. Based on the above background, research was conducted on the formulation of coffee scrub preparations with anionic and nonionic emulsifier variations and then tested the physical characteristics of the scrub preparations. This study aims to determine the effect of an anionic emulsifier on the physical characteristics of coffee cream scrub preparations, the physical characteristics of coffee cream scrub preparations, and which emulsifier can produce coffee scrub preparations with good physical characteristics. This study uses experimental research, namely by making cream preparations with new formulations. Coffee is the independent variable which is then subjected to organoleptic tests, creaming, phase inversion, pH tests, adhesion tests, homogeneity tests, and spreadability tests. The results showed that the anionic emulsifier affected the physical characteristics of the coffee cream scrub preparation, namely, there was no phase inversion, the pH tended to be more alkaline, the adhesion of the cream with anionic emulsifier was lower and the spreadability was higher compared to the nonionic emulsifier. The results of the physical characteristics of the coffee cream scrub preparation were phase inversion, the pH tended to be acidic, the adhesive power of the cream with nonionic emulsifier was higher and the spreading power was lower compared to the anionic emulsifier and anionic emulsifier resulting in coffee cream scrub with better physical characteristics than cream with emulsifier nonionic

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How to Cite
Fitrianingsih, S., & Sari, D. E. M. (2023). Comparison Of Formulations Of Cream Scrub Coffee (Coffea Canephora P.) With Anionic And Nonionic Emulators On Physical Characteristics. Proceeding Cendekia International Conference Health and Technology, 1, 127–134. Retrieved from https://proceedings.centamaku.ac.id/article/view/52
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