#TITLE_ALTERNATIVE#

• Main Author: SILVIA NIM : 10714056, ALVITA
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/25427
• Institution: Institut Teknologi Bandung

Hair exposed by sunlight for a long period of time will lead to hair damage which makes the hair <br /> <br /> become drier, duller, and more brittle. Coffee bean has been known to have a high antioxidant activity <br /> <br /> that can help to prevent the forming of free radicals and decomposition of hair component caused by UV <br /> <br /> sunlight radiation. Hair consists of layered cuticles that make molecule difficult to go through. This <br /> <br /> research was aimed to develop the formulation of coffee beans extract nanoemulsion to enhance the <br /> <br /> penetration to the hair cortex. Nanoemulsion was prepared by using high pressured method with <br /> <br /> ultraturrax and sonicator using Span 80, Tween 80, glycerin, PEG 400, Virgin Coconut Oil (VCO), and <br /> <br /> aquadest. Optimization was done towards the amount of surfactant, co-surfactant, water, and extract in <br /> <br /> the formulation. Physical evaluation was done including organoleptic aspect, density, pH, morphology <br /> <br /> and size of the globule, and stability test such as stability in room temperature, accelerated stability, <br /> <br /> centrifuge test, and freeze-thaw test. Antioxidant activity for coffee beans extract nanemulsion, coffee <br /> <br /> beans extract, and nanoemulsion base was done using 2,2-diphenyl-1-picrylhydrazyl (DPPH). The <br /> <br /> photoprotective effect of nanoemulsion was evaluated by irradiating hair with mercury vapor lamp. The <br /> <br /> morphology of irradiated hair was evaluated by using Scanning Electron Microscope (SEM) and hair <br /> <br /> tryptophan degradation level was evaluated using spectrofluorometry. The irritation test was done using <br /> <br /> albino rabbits to evaluate skin and eye irritation. The most optimum formulation obtained was 0,6% <br /> <br /> extract, 8% water, 16% span 80, 19% tween 80, 5% PEG 400, and 51,4% VCO. The globule morphology <br /> <br /> had a spherical shape and has 40-100 nm in size according to TEM observation. The nanoemulsion <br /> <br /> showed a good stability in room temperature for 1 month and in the freeze-thaw test but unstable in <br /> <br /> accelerated stability test and centrifugation test. Antioxindant activity test using DPPH gave IC50 value <br /> <br /> of 0,59±0,04 ppm for coffee beans extract nanoemulsion, 2,12±0,08 ppm for coffee beans extract, <br /> <br /> 8,59±0,33 ppm for nanoemulsion base, and 0,32± 0,03 ppm for vitamin C. Nanoemulsion proved to have <br /> <br /> photoprotective properties to the hair according to SEM test and tryptophan degradation test. Skin and <br /> <br /> eye irritation test of rabbit showed that the coffee beans extract nanoemulsion was non-irritan. <br />