The Effects of Flour from Jicama (Pachyrhizus erosus), Porang (Amorphophallus muelleri B.) and Purple Sweet Potato (Ipomoea Batatas L.) with The Addition of Aloe Vera Gel in Making Peel off Gel Mask

Nguyen, Ngoc Thanh Nguyen (2023) The Effects of Flour from Jicama (Pachyrhizus erosus), Porang (Amorphophallus muelleri B.) and Purple Sweet Potato (Ipomoea Batatas L.) with The Addition of Aloe Vera Gel in Making Peel off Gel Mask. Masters thesis, Andalas University.

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Abstract

Tuber is an excellent carbohydrate source that has been applied in various industrial fields but is easily rotten in the fresh stage. In order to minimize food loss and utilize the application of tubers, creating added-value products is considered a great solution. In addition, peel-off mask is a type of cosmetic that is popular and growing well nowadays. Therefore, this research aimed to formulate and evaluate the characteristics of peel-off gel masks from jicama, porang and purple sweet potato flour with the addition of aloe vera gel to produce a good quality product. Jicama and purple sweet potato starch were extracted from the fresh tubers; porang flour (>80% glucomannan) was obtained from East Java, Indonesia. The research was designed with two stages. The evaluations included physicochemical, organoleptic and irritation tests; Multi Attribute Decision Making - Simple Additive Weighting (MADM-SAW) method was used to select the final product. The first stage, five variant formulas were made with the increase in flour concentrations for each tuber at 1%, 2%, 3% and 4%; a control sample was without flour addition. The further stage investigated the best concentration of aloe vera gel in the range of 1%, 2%, 3%, 4% and 5% for the final formula. The final product formulated from porang 1% with 2% aloe vera gel addition, this formula showed a homogenous consistency with the highest organoleptic recommendation from the panelist; pH level was 5.73 ± 0.01 and the viscosity value was 31516.7 ± 76.38 cPs, which follows the Indonesian National Standard (SNI 2007) for facial products; the spread diameter was 6.33 ± 0.03 cm, which indicates that the gels have good spreadability; peeling time was less than 20 minutes, and there was no irritation; the gel also presented the active effect against Staphylococcus aureus and had potential inhibition with the free radical activity (DPPH). Furthermore, the final product obtained financial feasibility with an Incremental Rate of Return (IRR) of 58%, a Net Benefit-Cost Ratio (Net B/C) of 6.32 times, and a Payback Period (PBP) within one year before the project ending. Keywords: Aloe vera, jicama, peel-off gel, porang, purple sweet potato

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