Proceedings of the 3rd International Conference on Social Sciences (ICSS 2020)

The Physical Properties of By-Product Proportion in Rice Flour-Based Facial Scrub

Authors
Maspiyah, Suhartiningsih, Kusniah, Naim
Corresponding Author
Maspiyah
Available Online 15 October 2020.
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/).

Download article (PDF)

Volume Title
Proceedings of the 3rd International Conference on Social Sciences (ICSS 2020)
Series
Advances in Social Science, Education and Humanities Research
Publication Date
15 October 2020
ISBN
978-94-6239-251-9
ISSN
2352-5398
DOI
10.2991/assehr.k.201014.143How to use a DOI?
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  -