Formulation of Gel Peel-off Mask with Lime Peel Extracts (Citrus aurantifolia) as Additives and Its Antibacterial Activities Against Staphylococcus aureus

Fangfang Jasmila Riandini RatuAyu, Selly Harnesa Putri, Desy Nurliasari

Abstrak


Oily skin is a current issue for everyone because there are a lot of sebaceous and sweat glands (a lot of sebum), which clogs the skin pores, potentially causing acne. It must be addressed immediately by using skin care products such as peel-off gel masks, especially those that use additives from renewable natural materials. This objective was to determine the physical quality of the lime peel extract peel-off gel mask and the antibacterial activity of the products against Staphylococcus aureus. Lime peel extract was formulated into a peel-off gel mask with an extract content of 0–25% concentration. The yield of lime extract of 16.36% was obtained through a maceration process using 70% ethanol with a ratio of 1:10 (w/v), which was carried out for 3 × 24 hours. Lime peel extract contains flavonoids, alkaloids, tannins, and saponins, based on phytochemical screening assays. Yellow to brown lime peel extract peel-off gel mask with additional bubblegum aroma that has a semisolid and homogenous texture. The pH value of the formulation is 4.53, dry time is 21.03 minutes, viscosity is 7000 cPs, spreadability is 6.03 cm, adhesion is 7.56 seconds, and it does not cause irritation to the skin. The antibacterial activity of 100% lime peel extract has an inhibitory zone diameter of 14.04 ± 0.64 mm, including the strong category. The antibacterial activity of the lime peel extract peel-off gel mask at a concentration of 25% had the largest inhibition zone diameter, namely 6.43 ± 0.31 mm, which was in the moderate category. The lime peel extract peel-off gel mask product produced has antibacterial activity against S. aureus and meets the peel-off gel mask standards except for the pH value with an extract concentration of 20% and 25% because it is not within the normal skin pH range, namely 3.5–6.5.

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Referensi


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