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 Kartika Puspasari Rahadian Yusuf Salsabila

XIII-6/NIS 09.55.06405 XIII-6/NIS 09.55.06478 XIII-6/NIS 09.55.06545 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. 2. Dr. Hadiati Agustine as headmaster of SMK SMAK Bogor. Sulistiowati, S.Si as Vice Principals of Facilities and Infrastructures SMKSMAK Bogor. 3. 4. Sofrida Juliesti as our adviser. 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. 7. 8. Our lovely parents that always give support to us. Our friends of 55thgeneration Fosgena Survivor. 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,

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 .................................................................................................... 24

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......................................... 7 Table 3. Parameters result compared to standard BPOM No.03.1.23.08.11.07331 ................................................................... 15 Table 4. Parameters result compared to SNI No. 16-6070-1999 .............. 15 Table 5. Provement Test .................................................................................. 16 Table 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.

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

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 cosmetics 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.

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:

Table 1. Comparison of nutrients of jackfruit seed milk, cow milk, and soy milk Parameters Jackfruit seed Cows milk Soy milk milk Calorie (kal) Protein (gram) Fat (Gram) Carbohydrate (gram) Calcium (mg) Iron (mg) Phosphor (mg) Vitamin B1 (mg) 33,0 1,0 200,0 0,20 270,0 0,50 216,2 0,05 80,0 1,8 0,5 0,1 165,0 4,2 0,1 36,7 150,0 7,5 8,0 28 140,0 10,0 4,0 14

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.

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.

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 1. 2. 3. 4. 5.
Jackfruit seed Mixed starter Polyvinyl Alcohol (PVA) Methyl paraben Fragrance

Amount 1 kilograms 100 grams 50 grams 1 grams 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 dont 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. e. Then the milk of jackfruit seed was obtained as its filtrate. Pasteurize the jackfruit seed milk at temperature 60-70 Celsius degree, at list three times and dont let it become seethe. f. g. Cooled the milk at room temperature (40 Celsius degree). Put the starter into the pasteurize milk with ratio 1:5 and stir it homogenously. h. i. Then pour into a sealed container for the fermentation process. Put the container in incubator and keep it until 24 hours.

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. c. Put them into beaker glass then add 20 ml of water. 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. g. h. Finally, add fragrance into the mixture and mix homogenously. Mixture of peel-off mask gel is package into tube 10 ml. 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.

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. f.

Tube IV is stick label that written blank. 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. 2.

Incubated at temperature 37C for 24 hours.

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. b. 9 ml physiological solution is added into tube I, II, and III 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. f.

Tube IV is stick label that written blank 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. i.

Pipetted 1 ml physiological solution into petri dish that written blank Added 15 ml PDA media that has temperature 40-45oC , homogenous, and wait until the media become solid Incubated at temperature 28oC for 3-5 days.

j. 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. b. c. d. e. Digested the sample by using HNO3 concentrated for 30 minutes Prepared the standard Turn on the AAS Measured the standard and sample solution Calculated the data

Calculation:

ppm sample

A sample - intercept fp slope

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. b. Weigh media that required Diluted by 20 ml hot water for each media and sterilize the media by using autoclave c. d. Pour media in petri dish and wait until media become solid 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. b. c. d. Calibrated pH meter Orion 410A+ with buffer pH 4 and buffer pH 7 Prepared standard solution and sample solution in beaker glass Dipped electrode into solution 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. b. c. d. e. f. Weigh 0,1 grams of sample and put in cover Erlenmeyer Added 100 ml of distillated water and 10 ml of I2 Titrated by Na2S2O3 0,1 N until the solution become slightly yellow Added 2-3 drops starch indicator Titrated again by Na2S2O3 0,1 N until the end point, colorless. 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. b. c. d. e. f. Weigh 0,5 grams of sample and put in erlenmeyer Added 50 ml distillated water Pipetted 25 ml of NaOH 0,1 N and put in Erlenmeyer Added PP indicator Titrated by HCl 0,1 N until the end point, slightly pink 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. b. Weigh 0,5 grams of sample and put in erlenmeyer Pipetted 25 ml of NaOH 0,1 N and put in Erlenmeyer

13

c. d. e. f.

Reflux the sample solution for about 30 minute Chill the solution then added PP indicator Titrated by HCl 0,1 N until the end point, slightly pink 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 1 Microbiological Test Most Probably Number Mold and Yeast 2,4 x 102 cell/grams 0,3 x 10
2

Standard 103 cell/grams 103 cfu/grams 0,5 g/g

cfu/grams 2 Instrumentation Analysis As Pb 3 Conventional Test (titration method) Preservative content Undetected 0,19 g/g 13,5 % Hg Undetected

2,5 g/g 10 g/g 0,8 %

Table 4. Parameters result compared to SNI No. 16-6070-1999 No Kind of Test Parameters Result Comparison Result 1 Microbiological Test Pseudomonas aeruginosa Negative Standard Negative

Staphylococcus aureus Candida albicans 2 Electro chemical test pH

Negative

Negative

Negative 5,02

Negative 5-8

15

Table 5. Provement Test No Kind of Test Parameters Result Comparison Result 1 Titration method Vitamin C Lactic acid 5,33 % 2,17 % Standard Usually 5 % 10 %

B. Technical Economy

Table 6Table of Capital Accumulation Material Jackfruit seed Mixed Starter Tube PVA Methyl Paraben Labeling Water, electricity Worker Analysis Service Capital Accumulation Price Rp2500/Kg Rp25000/250 grams Rp400/tube Rp54000/5 grams Rp1000 Rp15000/25 sheet Rp2000/day Rp20000 / day Amount 1 kg 100 grams 50 tube 25 grams 1 grams 50 sheet Total Rp2500 Rp6000 Rp20000 Rp270000 Rp1000 Rp30000 Rp2000 Rp20000 Rp300000 Rp651500

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 shouldnt 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 doesnt walk properly because the nutrient doesnt 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 doesnt 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 therere 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.

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Annonymouse. Tgl pdf. judul artikel. Bogor:

http://pelangiku.com/2009/11/asyiknya-minum-susu/ Article tgl artikel, 20 July 2012 time 14:00

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Date : 25/07/2012

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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

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% methyl paraben I = (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 1 2 3 4 5 6 7 8 9 Concentraton (ppm) 0 0.2 0.5 2.0 4.0 8.0 12.0 Sample simplo Sample duplo Absorbance 0.00006 0.00417 0.00989 0.03990 0.08060 0.1553 0.2242 0.00004 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 N Sample 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 Mg of sample = 3.30 ml x 0.0771 x 90 1053.3 = 2.17 % x 100 % x 100 %

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 5 x 49 x 10.55 = 0,1039 N

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Sample 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 Mg of sample = (8.48 8.00) x 0.1039 x 88 134.4 = 3.95 % % vitamin C II = (Vb-Vc) x N tio x Bst vitamin C Mg of sample = (8.48 7.70) x 0.1039 x 88 106.5 = 6.70% Average of % Vitamin C = 5.33 % x 100 % x 100 % x 100 % x 100 %

PHYSICAL ANALYSIS

5. pH using pH universal : 4.5 using pH meter orion : 5.02

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