#TITLE_ALTERNATIVE#
Abstract : <br /> <br /> <br /> <br /> Traditionally, chicken eggshell powder had been used as cosmetic powder which has activity to barry ultraviolet (UV) radiation. There are two mechanism of sunscreen which are physical barrier (deflect UV radiation) and chemical absorb...
Saved in:
| Main Author: | |
|---|---|
| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/6133 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| id |
id-itb.:6133 |
|---|---|
| spelling |
id-itb.:61332012-06-19T14:31:20Z#TITLE_ALTERNATIVE# X Dhias (NIM 107 03 037) , Fransiskus Indonesia Final Project INSTITUT TEKNOLOGI BANDUNG https://digilib.itb.ac.id/gdl/view/6133 Abstract : <br /> <br /> <br /> <br /> Traditionally, chicken eggshell powder had been used as cosmetic powder which has activity to barry ultraviolet (UV) radiation. There are two mechanism of sunscreen which are physical barrier (deflect UV radiation) and chemical absorber (absorb UV radiation). Physical barrier mechanism can be obtained in small size paticle of the agent. In this research, cream is prepared because of creams oil phase that can increase the activity of sunscreen. Eggshell is milled using blender and ball mill untill the smallest and the most amount particle size is obtained. Then, basic orientation is done and further, the best basic is used for formulae development. After getting the best formula, physical stability evaluation is done and the best cream is determined for its sunscreen activity by determining Sun Protection Factor (SPF) value in New Zealand-breed white rabbit. The result of milled eggshell in paticle size distribution are 50 - 100 micron and 5,453 % +/-,63 amount by blending and 7 hours milling using ball mill with 30 balls. The best cream formula uses emulgator combination of potassium hidroxyde, stearic acid, dan lanoline for water in oil (w/o) emulsion type. The creams SPF value with 5 % chicken eggshell powder is 4,77 and with 10 % is 5,96. <br /> text |
| institution |
Institut Teknologi Bandung |
| building |
Institut Teknologi Bandung Library |
| continent |
Asia |
| country |
Indonesia Indonesia |
| content_provider |
Institut Teknologi Bandung |
| collection |
Digital ITB |
| language |
Indonesia |
| description |
Abstract : <br />
<br />
<br />
<br />
Traditionally, chicken eggshell powder had been used as cosmetic powder which has activity to barry ultraviolet (UV) radiation. There are two mechanism of sunscreen which are physical barrier (deflect UV radiation) and chemical absorber (absorb UV radiation). Physical barrier mechanism can be obtained in small size paticle of the agent. In this research, cream is prepared because of creams oil phase that can increase the activity of sunscreen. Eggshell is milled using blender and ball mill untill the smallest and the most amount particle size is obtained. Then, basic orientation is done and further, the best basic is used for formulae development. After getting the best formula, physical stability evaluation is done and the best cream is determined for its sunscreen activity by determining Sun Protection Factor (SPF) value in New Zealand-breed white rabbit. The result of milled eggshell in paticle size distribution are 50 - 100 micron and 5,453 % +/-,63 amount by blending and 7 hours milling using ball mill with 30 balls. The best cream formula uses emulgator combination of potassium hidroxyde, stearic acid, dan lanoline for water in oil (w/o) emulsion type. The creams SPF value with 5 % chicken eggshell powder is 4,77 and with 10 % is 5,96. <br />
|
| format |
Final Project |
| author |
X Dhias (NIM 107 03 037) , Fransiskus |
| spellingShingle |
X Dhias (NIM 107 03 037) , Fransiskus #TITLE_ALTERNATIVE# |
| author_facet |
X Dhias (NIM 107 03 037) , Fransiskus |
| author_sort |
X Dhias (NIM 107 03 037) , Fransiskus |
| title |
#TITLE_ALTERNATIVE# |
| title_short |
#TITLE_ALTERNATIVE# |
| title_full |
#TITLE_ALTERNATIVE# |
| title_fullStr |
#TITLE_ALTERNATIVE# |
| title_full_unstemmed |
#TITLE_ALTERNATIVE# |
| title_sort |
#title_alternative# |
| url |
https://digilib.itb.ac.id/gdl/view/6133 |
| _version_ |
1820663826674089984 |