Pengaruh Penambahan Tepung Biji Buah Xylocarpus Granatum Pada Masker Gel Peel Off Bubur Rumput Laut (Kappaphycus Alvarezii) Terhadap Penerimaan Konsumen

Effect of Adding Xylocarpus granatum Fruit Seed Flour to Seaweed (Kappaphycus alvarezii) Peel-Off Gel Masks on Consumer Acceptance

Authors

  • Adristi Amanda Ramadhani Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Mulawarman, Samarinda.
  • Andi Noor Asikin Universitas Mulawarman
  • Septiana Sulistiawati Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Mulawarman, Samarinda
  • Irman Irawan Program Studi Teknologi Hasil Perikanan Fakultas Perikanan dan Ilmu Kelautan, Universitas Mulawarman
  • Seftylia Diachanty Program Studi Teknologi Hasil Perikanan, Fakultas Perikanan dan Ilmu Kelautan, Universitas Mulawarman, Samarinda

DOI:

https://doi.org/10.35800/mthp.13.2.2025.61010

Abstract

Xylocarpus granatum contains secondary metabolites, including flavonoids, which can neutralize free radicals. This property makes it a potential active ingredient in peel-off gel masks. A peel-off gel mask incorporating X. granatum seed flour offers a natural skincare product that is easily applied and removed as an elastic membrane. Consumer acceptance is crucial for evaluating product reception and preferences in the market. This study aimed to determine the level of consumer acceptance of peel-off gel masks containing X. granatum seed flour. The concentrations of X. granatum seed flour used were 2%, 4%, 6%, and 8%. The evaluation parameters included consumer acceptance via a hedonic test, yield analysis, and drying time. The results indicated that the best consumer acceptance was achieved with the 2% X. granatum seed flour treatment, exhibiting an aroma score of 3.60 (moderately liked), a color score of 4.03 (liked), and a texture score of 3.46 (moderately liked). Higher concentrations of X. granatum seed flour led to a decrease in the preference for the peel-off gel mask. The yield of X. granatum seed flour was 24.93%, and the drying time ranged from 18.99 to 30.37 minutes.

Kata kunci:  Antioxidant, Mask, Pharmaceutical, Skin care, Xylocarpus granatum.

Xylocarpus granatum memiliki senyawa metabolit sekunder salah satunya yaitu flavonoid yang dapat meredam radikal bebas, sehingga dapat dijadikan alternatif bahan aktif pada masker gel peel off. Masker gel peel off dengan penambahan tepung biji buah X. granatum merupakan salah satu jenis produk perawatan wajah berbahan alami yang dapat dengan mudah diaplikasikan dan dengan mudah dilepas atau diangkat seperti membran elastis. Penerimaan konsumen penting dilakukan untuk memahami tingkat penerimaan dan preferensi produk di pasaran. Penelitian ini bertujuan untuk mengetahui tingkat penerimaan konsumen terhadap masker gel peel off dengan penambahan tepung biji buah X. granatum. Konsentrasi tepung biji buah X. granatum yang digunakan, yaitu 2; 4; 6; dan 8 %. Parameter pengujian meliputi penerimaan konsumen menggunakan uji hedonik, rendemen, dan lama waktu kering. Hasil penelitian menunjukkan bahwa penerimaan konsumen terbaik ditemukan pada perlakuan penambahan 2% tepung biji buah X. granatum dengan nilai aroma 3,60 (cukup suka), warna 4,03 (suka), dan tekstur (cukup suka). Semakin tinggi konsentrasi tepung X. granatum menyebabkan penurunan tingkat kesukaan pada masker gel peel off.  Nilai rendemen tepung biji buah X. granatum sebanyak 24,93%, dan lama waktu kering berkisar antara 30,37-18,99 menit.

Kata kunci:  Antioksidan, Farmaseutikal, Masker, Perawatan wajah, Xylocarpus granatum.

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Published

11/19/2025

How to Cite

Ramadhani, A. A., Noor Asikin, A., Sulistiawati, S., Irawan, I., & Diachanty, S. (2025). Pengaruh Penambahan Tepung Biji Buah Xylocarpus Granatum Pada Masker Gel Peel Off Bubur Rumput Laut (Kappaphycus Alvarezii) Terhadap Penerimaan Konsumen: Effect of Adding Xylocarpus granatum Fruit Seed Flour to Seaweed (Kappaphycus alvarezii) Peel-Off Gel Masks on Consumer Acceptance. Media Teknologi Hasil Perikanan, 13(2), 79–84. https://doi.org/10.35800/mthp.13.2.2025.61010

Issue

Vol. 13 No. 2 (2025)

Section

Articles

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Copyright (c) 2025 Adristi Amanda Ramdahani, Andi Noor Asikin, Septiana Sulistiawati, Irman Irawan, Seftylia Diachanty

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