Comparison of the Physical and Microbiological Characteristics of Peel-off Face Mask Yogurt from Fresh Cowâ€™s Milk and UHT Milk Fermented

Wulan  Kartika Sari; Rika Sebtiana Kristantri; Dyan Wigati

doi:10.24036/eksakta/vol22-iss4/289

EKSAKTA: Berkala Ilmiah Bidang MIPA

Open Access

Comparison of the Physical and Microbiological Characteristics of Peel-off Face Mask Yogurt from Fresh Cowâ€™s Milk and UHT Milk Fermented

Wulan Kartika Sari ¹

, Rika Sebtiana Kristantri ¹

, Dyan Wigati ²

¹ College of Pharmacy Yayasan Pharmasi Semarang. Jl Letnan Jendral Sarwo Edie Wibowo KM 1 Plamongansariâ€“Semarang, Indonesia

² dr Soebandi University, Jember Jl. Patrang no 99, Jember, Jawa Timur, Indonesia

Published 2021-12-30

Vol. 22 No. 4 (2021) PAGES 259-269

DOI 10.24036/eksakta/vol22-iss4/289

Views / Downloads 980 596

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Abstract

Yogurt is a product of fermented milk that makes the skin smoother and shinier. Alpha Hydroxy Acid (AHA) in yogurt can increase regeneration and exfoliate skin cells that accumulate on the surface of the stratum corneum. The aims of studied are to compare the physical characteristics and total plate count values â€‹â€‹of peel-off face mask yogurt made from fresh cowâ€™s milk and UHT milk at 1% and 2% levels. Fresh cow,s milk and UHT milk are heated to 80 â°C then cooled to 40-50â°C. As much as 1% and 2% starter bacteria consisting of Lactobacillus bulgaricus, Streptococcus thermophilus, Lactobacillus acidhophilus, and Bifidobacterium were inoculated into milk then incubated at 37 â°C for 7 hours. Yogurt was made into a peel-off mask and evaluated for physical characteristics and total plate number. The result showed that was a statistically significant difference in the physical characteristics of peel-off face mask yogurt made from fresh cowâ€™s milk and UHT milk at 1% and 2% levels.

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