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Influence of the Addition of the Essential Oil of Cinnamon (Cinnamomum burmanii) in Soap Against Skin Care

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D Atmanto
D Atmanto
D Atmanto
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  
    
      
 
Conference Paper
Influence of the Addition of the Essential Oil
of Cinnamon (Cinnamomum burmanii) in
Soap Against Skin Care
Dwi Atmanto
          
      
Abstract
         
             
            
               
           
            
              
             
           
              
                 
             
             
             
              
            
Keywords:          
1. Introduction
             
      
            
            
              
             
              
          
How to cite this article             (Cinnamomum burmanii)   
   3rd UNJ International Conference on Technical and Vocational Education and Training 2018     
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  

  
              
               
            
             
             
               
              
               
              
           
             
           
              
         
           
              
 
               
             
           
           
              
            
            
         
           
               
          
 
         
               
             
             
       1012 2    
           
            
   
  
           
         
             
           
             
                
               
            
           
          
    
     
    Cinnamomum burmanni 
Characteristics Composition
  
  
  
 
   
     
  
 
       
 
  
             
             
               
     
              
               
              
             
               
            
             
              
   
  
             
    
             
            
            
                 
                 
            

                
           
           
             
              
              
              
               
                
             
             
            
             
             
           
2. Methods and Equipment
           
                
             
              
     
              
              
         
   
  
             
                 
               
            
             
             
    
3. Results
         
No. Treatment Total
Sample       
1        
2        
3        
4        
5        
 
  
  
     
          
No. Treatment Total
Sample 1 2 3 4 5 6 7 8
1        
2        
3        
4        
5        
Total: 4.30
Average = 0.023
SD = 0.152
              
<𝑡𝑎𝑏𝑙𝑒  <    𝑡𝑎𝑏𝑙𝑒      𝛼    
             
                
  <   <        
   
  
     
Variable Cinnamon Soap Control Masker
  
    
  
  
   
    
    
             
   𝑐𝑜𝑢𝑛𝑡          
< <               
        
      𝑐𝑜𝑢𝑛𝑡 >𝑡𝑎𝑏𝑙𝑒   >  𝑜
  1            
               
     
4. Discussion
Figure                

               
               
               
             
                 
                
             
   
  
                
              
             
               
             
        
          
            
      
   
          
              
             
                
         
             
               
              
 
Figure       
               
             
                 
   
   
  
5. Conclusion
                
                
          t    
  𝑐𝑜𝑢𝑛𝑡 >   >         
                 
Cinnamomum burmanii         
Funding
             
 
Acknowledgment
            
             

References
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  
    Terbesar Kedua di Dunia, Keanekaragaman Hayati Indonesia
Baru Tergarap 5%.      

   Minyak Atsiri jilid I    
           
    
        Membuat Sabun Transparan untuk Gift dan
Kecantikan.   
      Essential Oils: Its Medicinal and Pharmacological UsesInt J
Cur Res  
   
  
        
       
     Jurnal Kimia  
 
  
            
   International Journal of PharmTech Research CODEN
(USA),       
          
      
         
          
   E-Jurnal UNESA      
              
   Jurnal e-Biomedik     
   Kayu Manis Budidaya & Pengolahannya.   

   Kajian Produksi Kulit Kayu Manis Dari Berbagai Tempat Di Sumatera
Barat.          
    Soap and Detergent Theoritical and Practical Review.  
   
     Buku Pegangan Ilmu Pengetahuan Kosmetik.
v      
             
      Jurnal Ilmiah
Farmasi,         
   
... Camellia sinensis extracts (tea) is a plant producing multiple polyphenols that promote collagen synthesis and have an antiaging effect on the skin [38]. Soap made with coconut oil tends to be hard, more soluble in hard water and salt water than other soaps allowing it to lather more easily [39][40][41][42][43][44][45][46][47]. ...
Evaluation of Some Potential Nigeria Tree and Their Extracts in Organic Cosmetic Production
Article
Full-text available
  • Jun 2024
Chemicals such as hydroquinone, mercury, lead and arsenic are used for treating skin issues, bleaching and firming up the skin but their damaging, degenerative and toxicity effects on the skin tissues has resulted in more harm than good. Extracts of a wide variety of trees are non-toxic and hypoallergenic, they are natural antioxidants, anti-ageing, anti-inflammatory, antiseptic , anti-microbial, anti-fungal, anti-bacteria, anti-viral, anti-parasitic, as a sunscreen, and stimulate the production of collagen, and are better alternative to the inorganic chemicals in cosmetics. This study assessed the cosmetic potentials of the extracts of various tree species which are common in Nigeria and the implication on forestry practices in Nigeria. Eighteen tree species' extracts found within Nigeria were collected and incorporated into soap and cream productions. The tree species includes Acacia nilotica, Adansonia digitata, Azadirachta indica, Baphia nitida, Camellia sinensis, Cinnamomum camphora, Cinnamomum verum, Elaeis guineensis, Eucalyptus camadulensis, Vitellaria paradoxa, Zizphus spina-christ and others. A comparative analysis before and after using the soaps and creams produced to treat twenty selected individuals with different skin issues for three to six months were carried out to determine the efficacy of the products. The result shows that there was a significant change in all the skin issues ranging from pimples, acne, blemishes, sun tan, sores, shaving bumps, eczema, psoriasis, warts, wounds, body odor and head issues such as dandruff, bald head, and sore scalp after three months of usage. There was a total cure after six months of usage. Therefore, the cosmetic industries should be encouraged into forestry practices by converting large area of bare land into forest with different species of trees needed for their cosmetic production.
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... The pH test on each sample was carried out using a pH meter. This pH measurement aims to determine the degree of acidity of hand-washing soap [15]. If the pH does not meet the pH threshold for hand soap, then when hand soap is used on the skin of the hands, it will cause damage to the skin of the hands. ...
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... Based on a survey conducted by Putri et all, 2016 on salons and beauty shops, among opaque, translucent, transparent soaps, the most popular soap is transparent solid soap. Transparent soap is a type of bar soap that is widely used as face and body soap (Atmanto, 2019). The highest level of transparency makes the appearance of a shiny soap compared to other bar soaps (Purwanto et al., 2021). ...
Comparison Of Formulations And Antioxidant Activity Of Transparent Soap From Red And Black Plum (Prunus domestica L.)
Article
Full-text available
  • Sep 2021
Transparent soap is a type of soap for the face and body to cleanse and protect the skin from free radicals. Plums are fruits that have very high antioxidant capabilities, because they have the content of flavonoids and tannins. This research aims to make transparent soap with the addition of red and black plum juice and compare the antioxidant activity capabilities of soap. This research captures the process of taking cider, phytochemical screening, and soap making. Analysis is pH test, moisture content, foam stability, free alkaline, and antioxidant activity test with DPPH method. The results of the antioxidant activity test are very strong with a value of IC50 < 50 ppm namely red plum juice (30.83 ppm), black plum juice (47.74 ppm), red plum soap (16.52 ppm), black plum soap (12.08 ppm). Soap has a pH of negative blanko (8.5), positive blanko (8.3), red plum (8.6), black plum (8.0). Water content of blanko soap is negative (1.88), blanko positive (2.69), red plum (1.76), black plum (1.83). Negative blanko soap foam stability (50), positive blanko (20), red plum (45), black plum (65), and alkaline free negative blanko soap (0.04), positive blanko (0.08), red plum (0.05), black plum (0.06). Transparent soap meets the quality requirements in accordance with SNI 3532:2016.
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Natural Ingredients in Skincare: A Scoping Review of Efficacy and Benefits
Article
Full-text available
  • Feb 2024
The search for safe, durable and effective skincare products has increased the popularity of natural products. Traditional skin care practices across cultures use plant, mineral and animal derivatives believed to provide benefits such as moisturising, anti-ageing, anti-inflammatory and soothing effects. However, with the abundance of skincare products claiming to contain natural ingredients, it is crucial to evaluate the scientific evidence supporting their efficacy and benefits critically. This scoping review aims to comprehensively review the effectiveness and benefits of natural skin care products. This study attempts to explain the impact of existing literature results and the collection of skin health attributes, such as hydration, elasticity, wrinkles, pigmentation, and overall skin appearance. A rigorous search of the databases will identify relevant searches, followed by quality assessment and data extraction. After thorough quality assessments and data extraction, we found many natural ingredients, from botanical extracts to essential oils, demonstrate promising effects on skin health. Notable findings include the potential to be used as a sunscreen agent and antioxidant properties of Viola odorata (sweet violet) flower extracts, the potential cosmetic applications of Hypericum species, and the effectiveness of fermented jasmine rice in promoting skin health. In conclusion, this review aims to comprehensively examine the scientific evidence on skin's natural properties.
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Therapeutic potential of cinnamon oil from Indonesia: Nanotechnology-essential oil
Conference Paper
  • Sep 2021
Indonesia is one of the biggest producers of cinnamon, supplying most of the foreign markets in the world. Indonesian widely used cinnamon as a food flavoring and spices, besides that the cinnamon bark essential oil has a huge benefit as traditional medicine since it easy to obtain and has a lower side effect. The aim of this review is to provide an up-to-date, coherent and critical analysis of both the phytochemical profiles and the pharmacologic features of cinnamon bark oil for various diseases, with particular emphasis on the fundamental mechanisms of action. The databases PubMed, Science Direct and Research Gate were used for search published studies between 2011 and 2020. Major keywords used in: Cinnamon bark oil, Benefit, Antibacterial, Antioxidant, Antidiabetic, Antiinflammation, and Cosmetic. Cinnamon bark oil contains cinnamaldehyde and eugenol as its major component and responsible for many pharmacological effects. The oil has a huge benefit for antibacterial, antidiabetic, antiinflammation, antioxidant, and also for cosmetic use. It is suggested that there are more potential benefits when cinnamon essential oil formed in nanotechnology drug delivery systems, which can increase its solubility, bioavailability, and stability. Further studies needed to obtain more results.
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Mathematical Relationship Based on Experimental Data, for Corrosion Inhibition Mechanism of Phenolic Compounds Obtained from Echium italicum L.
Chapter
Full-text available
  • Aug 2021
We highlight in this chapter the corrosion protection using phenolic extract. The building of mathematical models using experimental results obtained from the investigation of phenolic molecules or fractions extracted from Echium italicum L., used as corrosion inhibitors is one of the new trends in the study of steel protection. The evaluation of the corrosion inhibition of carbon steel (API 5 L-X60) in a solution 1 M of hydrochloric acid was performed using gravimetric method, potentiodynamic polarization and electrochemical impedance spectroscopy (EIS). The predicted mathematical relationships between the corrosion rate and the inhibitory efficiency in the presence of the butanolic extract of Echium italicum L. (BEEI), when increasing temperature proved a good agreement between experimental and mathematical studies.
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Essential oils: Its medicinal and pharmacological uses
Article
Full-text available
  • Jan 2011
Essential oils have been important substances since early times. The review of its extraction methods and applications were treated in this study. These include hydrodistillation, hydrodiffusion, effleurage, steam distillation, cold pressing, solvent extraction, microwave assisted process and carbondioxide extraction. Its applications both the medicinal and therapeutics, such as aromatherapy, phytotherapy, antibacterial and antifungal uses, hypolipidemic, antitumor etc. were also reviewed.
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Antioxidant activity of food constituents: An overview
Article
Full-text available
  • Nov 2011
  • ARCH TOXICOL
Recently, there has been growing interest in research into the role of plant-derived antioxidants in food and human health. The beneficial influence of many foodstuffs and beverages including fruits, vegetables, tea, coffee, and cacao on human health has been recently recognized to originate from their antioxidant activity. For this purpose, the most commonly methods used in vitro determination of antioxidant capacity of food constituents are reviewed and presented. Also, the general chemistry underlying the assays in the present paper was clarified. Hence, this overview provides a basis and rationale for developing standardized antioxidant capacity methods for the food, nutraceutical, and dietary supplement industries. In addition, the most important advantages and shortcomings of each method were detected and highlighted. The chemical principles of these methods are outlined and critically discussed. The chemical principles of methods of 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonate) radical (ABTS(·+)) scavenging, 1,1-diphenyl-2-picrylhydrazyl (DPPH(·)) radical scavenging, Fe(3+)-Fe(2+) transformation assay, ferric reducing antioxidant power (FRAP) assay, cupric ions (Cu(2+)) reducing power assay (Cuprac), Folin-Ciocalteu reducing capacity (FCR assay), peroxyl radical scavenging, superoxide anion radical (O (2) (·-)) scavenging, hydrogen peroxide (H(2)O(2)) scavenging, hydroxyl radical (OH(·)) scavenging, singlet oxygen ((1)O(2)) quenching assay and nitric oxide radical (NO(·)) scavenging assay are outlined and critically discussed. Also, the general antioxidant aspects of main food components were discussed by a number of methods which are currently used for detection of antioxidant properties food components. This review consists of two main sections. The first section is devoted to main components in the foodstuffs and beverages. The second general section is some definitions of the main antioxidant methods commonly used for determination of antioxidant activity of components in the foodstuffs and beverages. In addition, there are given some chemical and kinetic basis and technical details of the used methods.
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Toxicological Aspects of Antioxidants Used as Food Additives
Article
  • Jan 1990
The toxicology of antioxidants has become one of the more controversial areas in the continuing debate on the safety of food additives. In recent years, problems have arisen with the antioxidants butylated hydroxyanisole (BHA) & butylated hydroxytoluene (BHT) when new long-term studies showed that these compounds could produce tumours in animals. Chemicals which have been shown to cause cancer in long-term animal studies are normally not permitted as food additives, & regulatory authorities would have little hesitation in making such a decision in the case of any new chemical submitted to them for approval which appeared to be a genotoxic carcinogen. However, with BHA & BHT, not only did the new findings conflict with the results of earlier, negative, long-term studies, but also their significance for hazard assessment in man was surrounded by even more uncertainties than those which toxicologists are used to considering when extrapolating from animal experiments to man.
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Terbesar Kedua di Dunia
  • Jan 2015
  • Eka Bahtera
Bahtera, Eka. 2015. Terbesar Kedua di Dunia, Keanekaragaman Hayati Indonesia Baru Tergarap 5%. (dikunjungi: 30 September 2018 dari http://news.unpad.ac.id/?p= 36173
Minyak Atsiri jilid I (Terjemahan)
  • Jan 1987
  • E Guenther
Guenther, E. 1987. Minyak Atsiri jilid I (Terjemahan). Jakarta: UI Press.
Membuat Sabun Transparan untuk Gift dan Kecantikan
  • Jan 2005
  • E Hambali
  • A Suryani
  • M Rifai
Hambali, E., Suryani, A. & Rifai M. 2005. Membuat Sabun Transparan untuk Gift dan Kecantikan. Jakarta: Penebar Swadaya.
A Review on the Vanillin Derivatives Showing Various Biological Activities
  • Jan 2012
  • 266-279
  • Ravendra Kumar
Kumar, Ravendra, et al. (2012). A Review on the Vanillin Derivatives Showing Various Biological Activities. International Journal of PharmTech Research CODEN (USA),Vol. 4, No. 1, pp. 266-279, Jan-Mar 2012.
Sifat Kimia Sabun Transparan dengan Penambahan Madu pada Konsentrasi yang
  • Jan 2009
  • Rachmiati Qisti
Qisti, Rachmiati. 2009. Sifat Kimia Sabun Transparan dengan Penambahan Madu pada Konsentrasi yang Berbeda. Skripsi. Bogor: IPB.
Pengaruh Penambahan Berbagai Komposisi Kayumanis dan Madu dalam Pembuatan Acne Lotion Terhadap Penyamaran Noda Jerawat pada
  • Jan 2013
  • Debrina Rahayu
  • Ika
Rahayu, Debrina Ika 2013. Pengaruh Penambahan Berbagai Komposisi Kayumanis dan Madu dalam Pembuatan Acne Lotion Terhadap Penyamaran Noda Jerawat pada Kulit Wajah Berminyak. E-Jurnal UNESA, Vol. 02 No. 03 Tahun 2013.
Uji Antibakteri Ekstrak Kulit Kayu Manis terhadap E
  • Jan 2016
  • Repi
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Repi, Noviano B, et.al, 2016. Uji Antibakteri Ekstrak Kulit Kayu Manis terhadap E. Coli dan S. Pyogenes. Jurnal e-Biomedik, Vol. 4, No.1 January-June 2016.