DEVELOPMENT OF LIPSTICK FORMULATION FROM RED DRAGON (HYLOCEREUS PLOYRHIZUS}) FRUIT PEEL AS NATURAL COLOURANT USING MICROENCAPSULATION METHOD
Background : Red dragon fruit is one kind of fruit that is commonly harvested and consumed in Bdonesia, but there are still many uses of red dragon fruit peel that has not been developed. In fact, red dragon fruit peel contain betalain pigment that gives red colour to the fruit, so that it can useda...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/78760 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Background : Red dragon fruit is one kind of fruit that is commonly harvested and consumed in Bdonesia, but there are still many uses of red dragon fruit peel that has not been developed. In fact, red dragon fruit peel contain betalain pigment that gives red colour to the fruit, so that it can usedas a natural. Lipstick becomes a primary needs for a women because it makes them more attractive. Lipstick gives color to the face so it shows more refreshing looks and also make the lips become more beautiful. Natural colour which is made from red dragon fruit can be used as a raw material for a lipstick. But, natural colour has disadvantages, which is easily degraded. Therefore, microencapsulation process has to be done to maintain the color stability of natural colour of red dragon fruit peel. The aim of this research this research is to develop lipstick formula using red dragon fruit peel as a natural colour by microencapsulation method to increase stability of colour. Method: Red dragon fruit peel was extracted by maseration method using 96% water-ethanol solution (1 : 1). Extract from the process was made into a lake with an addition of aerosil and alumunium hidroxyde coloidal, and then microencapsulation process is done using conservation of mass method. Results: Microcapsule formula contained 70% lake colour using 13% gelatin, 13% gum arabic, and 4% glutaraldehyde at 1500 rpm of stirring rate showed the entrapment efficiency about 31.64%. Microencapsulated extract then was formulated into the lipstick preparation with 55% cocoa butter, 3% VCO, 10% cethyl alcohol, and 2% glicerin showed the best characteristic according to hardness evaluation, melting point, and appearance. Lipstick with no microencapsulated colour will deserve in intensity of colour at day-I, while lipstick with microencapsulated colour will decrease at day 20. Conclusion: Lipstick preparation %ith microencapsulated colour showed better stability than no microencapsulated colour.
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