Putri, Meylina Ferdiana (2024) OPTIMASI WAKTU FERMENTASI SACCHAROMYCES CEREVISIAE RICE FERMENT FILTRATE DARI NASI BERAS PUTIH SEBAGAI ANTI-AGING PADA KULIT PUNGGUNG KELINCI. Skripsi thesis, Universitas Setia Budi.
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Abstract
Penuaan akan dialami oleh setiap makhluk hidup. Paparan sinar matahari menghasilkan radikal bebas yang akan merusak kolagen kulit. Beras putih mengandung senyawa fenolik berupa flavonoid sebagai antioksidan. Fermentasi nasi beras putih mengalamin kenaikan aktivitas antioksidan akibat lama waktu fermentasi. Tujuan dari penelitian ini untuk mengetahui waktu optimal dari fermentasi saccharomyces cerevisiae rice ferment filtrate nasi beras putih yang dapat digunakan sebagai anti-aging. Beras putih dibersihkan kemudian dimasak menggunakan rice cooker sampai matang. Jumlah nasi yang digunakan 10 gram dengan ragi instan sebanyak 1 gram. Fermentasi nasi beras putih dengan ragi instan dibuat dengan lama waktu fermentasi 24 jam, 48 jam, dan 72 jam. Hasil filtrat berupa etanol kemudian dilakukan pengamatan aktivitas anti-aging pada kulit punggung kelinci dengan parameter persentase kolagen, elastisitas, dan kelembaban. Data yang diperoleh dianalisis menggunakan SPSS metode One-Way ANOVA dan dilanjutkan uji Tukey. Berdasarkan hasil pengujian anti-aging menggunakan alat skin analyzer dengan parameter % kolagen, % elastisitas, dan % kelembaban, menunjukkan bahwa waktu optimal terdapat pada fermentasi selama 72 jam karena memberikan efek anti-aging paling efektif dengan peningkatan parameter paling besar yaitu pada kolagen 67,25%, elastisitas 95,73%, dan kelembaban 662,5%. Aging will be experienced by every living creature. Sun exposure produces free radicals which will damage skin collagen. White rice contains phenolic compounds in the form of flavonoids as antioxidants. Fermented white rice experienced an increase in antioxidant activity due to the long fermentation time. The aim of this research is to determine the optimal time for fermentation of white rice saccharomyces cerevisiae rice ferment filtrate which can be used as anti-aging. White rice is cleaned then cooked using a rice cooker until cooked. The amount of rice used is 10 grams with 1 gram of instant yeast. Fermentation of white rice with instant yeast is made with a fermentation time of 24 hours, 48 hours and 72 hours. The resulting filtrate in the form of ethanol was then observed for anti-aging activity on the skin of the rabbit's back using the parameters of collagen percentage, elasticity and moisture. The data obtained were analyzed using the SPSS One-Way ANOVA method and continued with the Tukey test. Based on the results of anti-aging testing using a skin analyzer with the parameters % collagen, % elasticity, and % moisture, it shows that the optimal fermentation time is 72 hours because it provides the most effective anti-aging effect with the greatest increase in parameters, namely collagen 67, 25%, elasticity 95.73%, and moisture 662.5%.
| Item Type: | Thesis (Skripsi) |
|---|---|
| Uncontrolled Keywords: | anti-aging, Oryza sativa L, fermentasi, fermentation |
| Subjects: | Q Science > Q Science (General) Q Science > QD Chemistry Q Science > QR Microbiology |
| Divisions: | Fakultas Farmasi > Prodi S1 Farmasi |
| Depositing User: | USB |
| Date Deposited: | 25 Jun 2024 04:14 |
| Last Modified: | 25 Jun 2024 04:14 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/6260 |
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