The Rate of Change in the Quality of Herbal Skin Creams Using Gelatin Extracted From Tuna Bone as Stabilizer Agent

Changes that lead to product damage can be caused by intrinsic or extrinsic factors which will then react in the product in the form of chemical reactions or other physical processes such as air or gas absorption from the environment. The purpose of this study was to assay the rate of change in the quality of herbal skin creams using gelatin extracted from Tuna bones through physical, chemical and microbiological parameters during storage. The herbal skin creams product tested was formula using 7% gelatin. Data analyzed were vitamin C, viscosity, antioxidant activity, sensory values, and total bacteria during storage at room temperature, temperature 35 ° C, and 45 ° C. The method used was experimental methods which are Linear Regression and Arrhenius Equations to compile the rate of change in the quality of the product. The results show that the longer the storage, vitamin C increases but the sensory values, antioxidant activity and viscosity decrease. The rate of change in antioxidant activity, vitamin C, viscosity, and sensory values ​​, respectively, ie, 104.8 / day, 0.87 / day, 2044 / day, and 7.04 / day.