ANTIOXIDANT ACTIVITY OF MASK COMBINATION OF BROCCOLI AND BLACK GLUTINOUS RICE

One of the cosmetics that is often used and liked by people today is a face mask. Natural ingredients that can be used as mask preparations include broccoli and black glutinous rice. This study aims to determine the physical quality and antioxidant activity of a mask combination of broccoli and black glutinous rice. The research method is experimental. The research involved making masks with a combination of broccoli extract and black glutinous rice with varying concentrations of F0 (0:0); F1 (1,875:0,625); F2 (1,25:1,25); F3 (0,625:1,875). Physical quality tests include organoleptic tests, homogeneity tests, spreadability tests, adhesion tests, pH tests, irritation tests, and antioxidant activity tests. The results showed that the organoleptic in all formulas had a semi-solid form, a white color without odor on F0, a green color with a characteristic odor of broccoli extract on F1, a light green color with a characteristic odor of broccoli extract on F2, a purple color with a characteristic odor of black sticky rice extract on F3. In the homogeneity test, all formulas were homogeneous, the spreadability of the mask met the requirements, and the adhesion power and pH met the requirements. In the irritation test, all preparations did not cause irritation reactions. The antioxidant activity obtained IC50 value of 518.488 mg/L on F0; 81.13 mg/L on F1; 123.88 mg/L on F2; and 250.119 mg/L on F3. The best formula obtained was F1 because it has the good physical quality and strong antioxidant activity.