This research was done to make of antiaging cream and melasma from
Virgin Sesame Oil (VSO) from local sesameas raw material in ratio variety of
sesame oil VSO and bees wax 7/1, 5/1 and 4/1. Cream quality was analyzed by
spreading ability, viscosity test, pH and sticky test. Whereas, the benefit of this
cream in order to solve aging process was done with clinical test to patient (34
samples). This research also studied sesame cake fermentation product as
flavouring agent or taste enhancer. The fermentation was done through 60 hours
with variations of spices addition (lime and basil leaves).
Based on this research, by cream formulation with VSO as raw material was obtained formula I and formula II that were recommended to be applied.
Formula I was more liquid and easier to be used but unpractically in storage if it
was packed in cosmetic pot. Because it was easy to spill out. Therefore this
formula was stored in cosmetic bottle. Formula II was used properly and easier in
packed. Formula III was unproperly because this product was to hard. When this
cream was spread on skin, the spreading ability of this cream was not smooth.
For clinical test of using cream was obtained decrease of elastin index of group A (Plasebo) and group B (VSO cream) of each research region. They were
frontalis region (chin), dexter parietalis and sinister parietalis. The decreasing of
elastin index of chin was greater of group B than to group A. They were 46,8 %
(group A) and 80,3 % (group B). On Dexter parietalis, there were different
decrease of elastin index of each groups. They were 38,4 % (group A) and 80,3 %
(group B). Whereas, decreasing of elastin index of sinister perietalis were 30,8%
(group A) and 73,7 % (group B).
Based on physicochemical characteristic tests of umami pasta with spice addition, for moisture content of variation treatment of Cooked Fermented Sesame
Cake+sugar+salt, Cooked Fermented Sesame Cake+sugar+salt+ garlic, Cooked
Fermented Sesame Cake+sugar+salt+garlic+basil leaves, Cooked Fermented
Sesame Cake+sugar+salt+garlic+lime leaves were 71,4; 67,6; 65,1 and 68 %
respectively. Each of them had antioxidant activity of 24,4; 21,2; 20,5 and 21,8 %
respectively. Glutamic acid content of each treatment variation was 2333.9,
2395.0, 2267.0, dan 2306.5 mg/100g respectively. Sensories Test showed that
treatment with spice addition offered higher overall value. Umami paste taste
enhancer with basil and limes leaves addition was not significant difference. This
product had moisture content of 65-68 %, antioxidant activity of 20- 23 % and
glutamic acid content of 2267 – 2306 mg/100g
