Determination of Sun Protection Factor (SPF) Value of Tomatoes Water Extract

Abidin, Zainal (0207) Determination of Sun Protection Factor (SPF) Value of Tomatoes Water Extract. In: International Symposium on Natural Medicines 2017. (In Press)

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Abstract

Abstrak Kulit perlu dijaga agar tetap sehat, dengan cara melindunginya dari bahaya sinar ultraviolet matahari. Paparan cahaya matahari terhadap kulit, terutama spektrum ultraviolet, dapat memicu peningkatan kejadian kanker kulit. Penggunaan sunscreen sebagai UV proteksi dapat mencegah efek merusak dari radiasi UV, yang mana kekuatan UV proteksinya dapat diketahui dari nilai Sun Proteksi Faktor (SPF). Nilai Sun Protection Factor (SPF) dari bahan sunscreen dapat dihitung dengan menggunakan persamaan Mansur. Tujuan dari penelitian ini adalah untuk mengetahui berapa nilai SPF dari ekstrak air tomat sayur dan tomat buah. Ekstrak air tomat tersebut diperolah melalui proses perendaman dalam air (maserasi) selama 24 jam, kemudian untuk mendapatkan ekstrak kering digunakan metode freezedryer. Penentuan nilai SPF dilakukan dengan metode in vitro. Hasil dari penelitian ini didapatkan bahwa ekstrak air tomat buah masak memiliki nilai SPF yang paling besar yaitu 3.506 dibandingkan dengan nilai SPF ekstrak air tomat lainnya, seperti nilai SPF tomat buah muda, tomat sayur masak dan muda berturut-turut adalah 1.812 ; 1.491 ; dan 1.326. Kata Kunci : Nilai Sun Protection Factor (SPF), Ekstrak air tomat, dan radiasi UV Abstract Skin needs to be kept healthy, by protecting it from the dangers of ultraviolet rays of sunlight. Sun exposure to the skin, especially ultraviolet (UV) rays, may increase the incidence of skin cancer. Using of sunscreens as UV protection can prevent the effects of UV radiation, where the strength of UV protection can be determined with the Sun Protection Factor (SPF) value. The Sun Protection Factor (SPF) value of the sunscreen material can be calculated using the Mansur equation. The aim of this study was to find out how much SPF value from water extract of vegetable tomatoes and fruit tomatoes. Tomatoes water extract was produced from tomatoes soaking process in water (maseration) for 24 hours, then to obtain dried extract was used freezedryer method. Determination of SPF value was did by in vitro mathod. Result of this research was obtained that ripe fruit tomatoes water extract had the largest Sun Protection Factor (SPF) value was 3.506 compared tomatoes water extract other, such as SPF value of young fruit tomatoes, ripe and young vegetable tomatoes water extract were 1.812; 1,491; And 1,326 respectively. Keywords : Sun Protection Factor (SPF) value, tomatoes water extract, and UV radiation

Item Type:	Conference or Workshop Item (Paper)
Subjects:	R Medicine > RM Therapeutics. Pharmacology R Medicine > RS Pharmacy and materia medica
Divisions:	FAKULTAS FARMASI
Depositing User:	Unnamed user with email admin@umi.ac.id
Date Deposited:	27 Jul 2021 05:57
Last Modified:	05 Oct 2021 02:43
URI:	http://repository.umi.ac.id/id/eprint/326

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