Indonesia's Potential of Natural Emulsifier from Coconut Protein Extraction in Skincare Lotion Application
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Presented by: Anita Fajrin
Introduction: Indonesia's Cosmetic Industries grow rapidly from 2017 to 2021. Based on The Indonesia's Food and Drug Administration data approval, there were around 216 thousand new products launched between 2017 to 2021. This condition leads to increasing cosmetic raw materials need in Indonesia. However, around 80% of Indonesia's cosmetic raw materials are still imported from other countries. Indonesia has high natural resources potential to produce cosmetic raw materials, especially emulsifier. In 2018, Indonesia imported emulsifying agents totaling 23.5 thousand tonnes of emulsifier, despite the potential of Indonesian coconut in 2018 reached 760 thousand tons and is estimated to be able to produce 12.9 thousand tons of coconut protein, this potential can reduce half the amount of emulsifier imports in Indonesia. This research with focus on protein extractions from coconut and its application as an emulsifier applied in skincare lotion was done with aim to fulfill the needs of natural emulsifiers in Indonesia and reduce the number of export.
Methods: In this study, coconut protein was extracted from fresh coconut milk that comes from fresh coconut without any solvent addition. Coconut milk was separated by centrifugation and become two phase skim and cream. Coconut protein extracted from coconut skim with isoelectric precipitation with pH 4 followed by washing and drying to obtain the coconut protein precipitate. The optimization of coconut protein as emulsifier in lotion is done by several variations; type of emulsifiers, type of oil phases, and pH solubility. The evaluation of emulsion stability is done by observing its accelerated stability test (25οC controlled room, 45οC chamber, 50οC chamber, and glass house under sunlight condition for 1 month), centrifugation test, globuls evaluation using digital microscope, and sensory evaluation using Paragon's internal standard scale.
Results: The mass balance results shows that in average 4.5 g of coconut protein isolate comes from 1.3 kg fresh coconut. Protein content was analyzed with Kjedahl method and result shows that the protein content is around 57.5%. Formula with a protein combination, olive oil, and pH solubility 8 is the best formulation in terms of stability as in viscosity, pH, size of globul, and sensory evaluation.
Methods: In this study, coconut protein was extracted from fresh coconut milk that comes from fresh coconut without any solvent addition. Coconut milk was separated by centrifugation and become two phase skim and cream. Coconut protein extracted from coconut skim with isoelectric precipitation with pH 4 followed by washing and drying to obtain the coconut protein precipitate. The optimization of coconut protein as emulsifier in lotion is done by several variations; type of emulsifiers, type of oil phases, and pH solubility. The evaluation of emulsion stability is done by observing its accelerated stability test (25οC controlled room, 45οC chamber, 50οC chamber, and glass house under sunlight condition for 1 month), centrifugation test, globuls evaluation using digital microscope, and sensory evaluation using Paragon's internal standard scale.
Results: The mass balance results shows that in average 4.5 g of coconut protein isolate comes from 1.3 kg fresh coconut. Protein content was analyzed with Kjedahl method and result shows that the protein content is around 57.5%. Formula with a protein combination, olive oil, and pH solubility 8 is the best formulation in terms of stability as in viscosity, pH, size of globul, and sensory evaluation.