#TITLE_ALTERNATIVE#

• Main Author: ANJELINA (NIM 10704077), MARIA
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/10844
• Institution: Institut Teknologi Bandung

It is well known that mung bean contains high concentration of vitamin E, but only a few report concerned in its antioxidant activity. To maintain antioxidant activity and to improve penetration into skin, it is required selection of appropriate formulation, such as in the form of microemulsion. The aim of this study was to develop microemulsion formulation of mung bean extract containing vitamin E and evaluate its antioxidant activity in vitro. The antioxidant activity of the formulation was confirmed using 2,2-difenil-1-pikrilhidrazil (DPPH) test. Microemulsion was made from virgin coconut oil (VCO) as the oil phase, Tween 80 and ethanol 95% as surfactant and cosurfactant. Vitamin E from mung bean extract was added to the microemulsion by solubilized in virgin coconut oil. The formulation was evaluated for the pH, viscosity, freezethaw, and antioxidant activity in vitro with DPPH after 28 days of storage. A stable and transparent microemulsion base without extract was resulted from 3 : 1 ratio of Tween 80 : ethanol 95%. That composition can accommodate 12% of VCO. However, the addition of mung bean extract containing 0.5% of vitamin E could accommodate VCO up to 8%. Antioxidant activity in mung bean extract was higher than vitamin E synthetic. <br />