| dc.description.abstract | Background: Snail has a substantial protein content. Snail protein is potentially
processed into a protein hydrolysate to produce a simpler compound namely
peptides and amino acids that help in the formation of collagen in the body. In this
study, snail hydrolysis was formulated in the form of nanocream with the hope of
improving the penetration of the active substance because it has smaller particle
sizes than in cream form.
Objective: To formulated a nanocream preparation with snail (Achatina fulica)
protein hydrolysate as the active ingredien
Method: Snail protein hydrolysate was formulated in nanocream with
concentrations of 5%(F1), 7.5%(F2), and 10%(F3) using the high-shear stirring
method. Nanocream evaluation covered the characteristics (organoleptic,
homogeneity, type of emulsion, pH, viscosity, spreadability, and particle size) and
physical stability of the preparation at room temperature (25 ± 2 °C) for 12 weeks,
high temperature (40 ±2 ° C) for 15 days, low temperature (5 ± 2) for 15 day, and
cycling test for 6 cycles .
Results: Nanocream snail (Achatina fulica) protein hydrolysate with
concentrations of 5%(F1), 7.5%(F2), and 10%(F3) produce a homogeneous
preparation, had O/W emulsion type, had spreadability 4.3-6.4 cm, stable in
centrifugation tests, pH 5.4-6.4, viscosity 4000-10000 cP, particle size 81.13
433.39 nm and stable on storage at room temperature (25±2°C) for 12 weeks, at
high temperature (40±2 °C) during 15 days, at low temperature (5±2°C) for 15 days
and on the cycling test for 6 cycles.
Conclusion: Snail (Achatina fulica) protein hydrolysate with concentrations of
5%(F1), 7.5%(F2), and 10%(F3) can be formulated as a stable nanocream
preparation during storage at the tested temperature | en_US |
