#TITLE_ALTERNATIVE#

• Main Author: KHOIRUNNISA NIM : 10713072, KARTIKA
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/28397
• Institution: Institut Teknologi Bandung

Sago starch is commonly used as food source or material source for industries. The use of sago starch <br /> <br /> in cosmetic industry was still low compared to other industries caused by the variability of native <br /> <br /> sago starch especially its swelling power and solubility. Sago starch can be used as gelling agent <br /> <br /> based on the amylose and amylopectin component which is higher compared to other plant starches <br /> <br /> which influences its swelling power. The swelling of sago starch in solvent must be determined to <br /> <br /> produce stable gel by using cosolvent and temperature method. Sodium ascorbyl phosphate is a <br /> <br /> derivative of vitamin C which is more stable in water compared to vitamin C. Sodium ascorbyl <br /> <br /> phosphate has anti-aging, anti-oxidant, and depigmentation properties. Sodium ascorbyl phosphate <br /> <br /> was used in sago gel base then the stability including content, organoleptic, viscosity, and pH were <br /> <br /> evaluated. Stable gel base was obtained with formula of 1% sago, 30% glycerin, 0,18% <br /> <br /> methylparaben, 0,02% propylparaben, 0,1% sodium methabisulfite, 0,1% disodium EDTA, with 70- <br /> <br /> 90o C temperature in the making process and continuous agitation for 30 minutes. Gel base, 5% <br /> <br /> sodium ascorbyl phosphate gel, and 10% sodium ascorbyl phosphate gel were found non irritant. 5% <br /> <br /> sodium ascorbyl phosphate gel was stable based on the pH, viscosity, and content with pH range pH <br /> <br /> 6,45 ± 0,03, viscosity 168,4 ± 2,46 cPs, and content 101,6 ± 2,5 %. 10% sodium ascorbyl phosphate <br /> <br /> gel was stable based on pH, viscosity, and content with pH range 6,47 ± 0,03, viscosity 167,35 ± 5,32 <br /> <br /> cPs, and content 101,3 ± 2,21 %. <br />