The use of different concentrations of curcuma (Curcuma xanthorrhiza Roxb) on the chemical quality of Bedak Lotong kefir face mask with oven drying

Abstract

Abstract Bedak Lotong kefir face mask is a combination of kefir and a traditional black face powder of the Buginese in South Sulawesi, Indonesia. The Bedak Lotong face powder used natural ingredients that are rich in phenol compounds, i.e., black glutinous rice ( Oryza Sativa L. glutinosa ), Curcuma ( Curcuma xanthorrhiza Roxb) and tamarind ( Tamarindus indica L.). This study was aimed to analyze the effect of different concentrations of curcuma ( Curcuma xanthorrhiza Roxb) on the chemical quality of Bedak Lotong kefir face mask. This research was conducted at the Laboratory of Biotechnology of Dairy Processing, Hasanuddin University, Makassar. A completely randomized design was used, the curcuma concentrations were 0%, 15%, 30% and 45%, and with oven drying. Each concentration was done three times. The result showed that an increase in the concentration of curcuma on Bedak Lotong increased antioxidant activity and alcohol content and also reduced the level of fat oxidation or Thiobarbituric acid (TBA) value of Bedak Lotong kefir face mask with oven drying.

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