The Physical Properties of By-Product Proportion in Rice Flour-Based Facial Scrub
- DOI
- 10.2991/assehr.k.201014.143How to use a DOI?
- Keywords
- by-product, potato peel flour, orange peel flour, cosmetic ethnology
- Abstract
Sustainable development of under-utilized by-product commodities such as rice, potato, and orange which has high productivity in Indonesia is necessary. Rice has been known to be used in the traditional cosmetic application and can be valued-added by several by-products such as potato and orange peel incorporation. The peel which rich in antioxidants was formed into flour to make it easier to blend into rice flour-based face scrub. This study was to analyze the effect of added potato and orange peel flour proportion on rice flour-based face scrub’s physical properties. The experiment was conducted on four proportion levels to determine aroma, texture, stickiness, color, and preference of rice flour-based face scrub. Data were obtained from 30 panels observation and analyzed with one-way ANOVA and Duncan test on a significant level < 0,05. The result showed that: 1) potato and orange peel flour proportion affected on aroma, texture, stickiness, color, and preference of rice flour-based face scrub; 2) the best product was rice flour face scrub with the proportion of potato and orange peel flour (PPF: OPF) on 4:3. This study will compile current findings on by-product utilization as a new cosmetic innovation with an economic and environmentally friendly approach.
- Copyright
- © 2020, the Authors. Published by Atlantis Press.
- Open Access
- This is an open access article distributed under the CC BY-NC license (http://creativecommons.org/licenses/by-nc/4.0/).
Cite this article
TY - CONF AU - Maspiyah AU - Suhartiningsih AU - Kusniah AU - Naim PY - 2020 DA - 2020/10/15 TI - The Physical Properties of By-Product Proportion in Rice Flour-Based Facial Scrub BT - Proceedings of the 3rd International Conference on Social Sciences (ICSS 2020) PB - Atlantis Press SP - 659 EP - 666 SN - 2352-5398 UR - https://doi.org/10.2991/assehr.k.201014.143 DO - 10.2991/assehr.k.201014.143 ID - 2020 ER -