THE EFFECT OF ADDING RED SEAWEED (Eucheuma spinosum) PORRIDGE TO THE CHARACTERISTICS OF PEEL OFF MASKS

Abstract

Absctract

The aims of this study was to analyze the effect of adding red seaweed (Eucheuma spinosum) porridge to the quality characteristics of peel off masks. Research was an experimental study that using a non-factorial completely randomized design method with four levels of treatments, namely with F₀ treatment (without adding the seaweed porridge), F₁ (by adding 10% of seaweed porridge), F₂ (by adding 15% of seaweed porridge), F₃ (by adding 20% of seaweed porridge). From the research results, it was found that the addition of red seaweed (Eucheuma spinosum) porridge had a significant effect on the characteristics, organoleptic quality and antioxidant content of peel off masks. F₃was the best treatment which had an antioxidant content of 66 ppm. In the organoleptic assessment, the peel off mask with F₃ treatment was preferred because it had a distinctive appearance and aroma from red seaweed (Eucheuma spinosum).

Keyword : by product,characteristics, peel off masks, red seaweed