UJI AKTIVITAS ANTIOKSIDAN DAN UJI STABILITAS SEDIAAN SHEET MASK SERUM EKSTRAK BIJI ALPUKAT (Persea americana Mill.)

BACKGROUND: UV rays are the major cause of oxidative stress occurs on skin that causes damage on the component of the skin to skin cancer. The extract of.avocado seed (Persea americana Mill) contains flavonoid, which is a chemical substance that can be beneficial to decrease the happen of oxidant stress on skin. It is also formulated as a serum sheet mask with the extract of of.avocado seed (Persea americana Mill) as their main active ingredients. OBJECTIVES: variations in levels of avocado seed extract 3%, 4% and % on antioxidant activity in sheet mask serum with the active ingredient of avocado seed extract (Persea americana Mill) and determine the stability of sheet mask serum containing ethanol extract of avocado seeds 3%, 4% and % as an anti-oxidant using the freeze thaw method METHOD: This research was carried out experimentally by having the avocado seed extract tested as the first step and then acquired the IC50 value to determine the levels of the avocado seed extract used to formulate the serum sheet mask. The serum sheet mask was then formulated with 3%, 4% and 5% of the avocado seed extract. Then an antioxidant test was utilized on the serum sheet mask using the DPPH method by using the UV-Vis spectrophotometer as the tool to determine the absorbance of the serum sheet mask. The DPPH antioxidant test was done twice, after the formulation of the serum sheet mask and after the freeze that test. RESULT: The IC50 value of the avocado seed extract obtained from the results of this research was 19,88 ppm. The antioxidant activity test on the serum sheet mask obtained % inhibition level for formulae 1 of 55,77% 5,31, formulae 2 of 66,53% 9,56 and formulae 3 of 80.53% ± 5,32. While the antioxidant activity test on the serum sheet mask after the implementation of the freeze thaw test obtained % inhibition level for formulae 1 of 39,18% 3,62, formulae 2 of 46,80% 0,39 ad formulae 3 of 58,07% 3,49. A statistic test was applied from the % inhibition level of the product by using the one way anova and attained the result which contained significant differences in the product after the formulation and after the stability of the freeze thaw. The differences showed there happen to be a decrease of the antioxidant activity