English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Effect of exposure ultraviolet light, which is bad for human skin, results in sunburn, dryness, premature aging until skin cancer occurs. Shooting gel is a cosmetic product that is just a trend in the community, containing active ingredients with high concentrations, making it suitable for use as a sunscreen. Previous studies of jamblang have antioxidant activity. The purpose of this study is to obtain a stable, optimum formula for shooting jamblang fruit gel by determining the SPF value and measuring the irritation index. Shooting jamblang fruit gel made four concentrations (60, 70, 80, and 90%) and evaluated physical characteristics, determination of SPF values, and stability test. The data obtained were analyzed with a different 95% confidence level test to find out a significant difference between the treatment groups. The results of the research of positive jamblang fruit contain flavonoid compounds, phenolic, polyphenols, tannins, anthocyanins, and saponins. Evaluation of physical characteristics shows that variations in concentration do not affect viscosity (p > 0.05) but affect pH, dispersion, and adhesion (p 0.05). SPF FI value of 5.46 (Medium); FII of 11.45 (maximum); FIII of 8.51 (maximum); FIV of 34.73 (Ultra). The Greater the concentration, the greater the SPF value. Stability Shooting jamblang fruit gel almost all formulas there were no significant differences (p > 0.05) on the evaluation of viscosity, adhesion, and dispersion. At pH, there were significant differences in all formulas (p 0.05).

Formulation Shooting Gel on Jamblang Fruit (Syzgium cumini) as Sunscreen and Physical Stability