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Formulation of anti-aging cream from keratin protein / Nurhamizah Ahmad Zaini

By:

Nurhamizah Ahmad Zaini

Material type: Text

TextPublication details: Kuantan, Pahang : UMP, 2013Description: xv, 64 p. : ill. (some col.) ; 30 cm. + 1 CD-ROMISBN:

THE0004515(Local)

Subject(s):

Dissertation note: Project paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2013 Abstract: Ageing is the phase where the body efficiency and metabolic activities decline after reaching maturity stage. The presence of free radical can cause alterations in collagen and make changes to membrane features. A large quantity of chicken feather is available as a waste product in Malaysia. Chicken feathers have high percentage of keratin protein content and can be a suitable protein source. Research was conducted using the keratin protein as the main component for the formulation of anti-aging cream. The difference between the formulations was on the concentration of keratin protein and the chemical that are used. The process involved are first dissolved the chemical in aqueous phase and heated up at 70°C. Then, the other component was mixed and heated up at 70°C. The oily phase was added to the aqueous phase and pre-emulsified. All the mixture was emulsified with homogenizer for the uniform mixing. The analysis by FTIR showed the presence of carboxyl, alcohol and amino groups. Clinical trial was done on rabbit for toxicology test. As conclusion, anti-aging cream can be produced from the keratin protein. The anti-aging cream was undergoing another analysis to check whether it is effectiveness.

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Holdings ( 2 )
Title notes ( 3 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Final Year Report	UMPLIB GAMBANG	TP248.65 .N87 2013 rs Bc. (Browse shelf(Opens below))	1	Not for loan		0000074907
Final Year Report	UMPLIB GAMBANG	CD 7153 \| TP248.65 .N87 2013 rs Bc. (Browse shelf(Opens below))	1	Not for loan		0000074908

Project paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2013

Bibliography : p. 48-50

Ageing is the phase where the body efficiency and metabolic activities decline after reaching maturity stage. The presence of free radical can cause alterations in collagen and make changes to membrane features. A large quantity of chicken feather is available as a waste product in Malaysia. Chicken feathers have high percentage of keratin protein content and can be a suitable protein source. Research was conducted using the keratin protein as the main component for the formulation of anti-aging cream. The difference between the formulations was on the concentration of keratin protein and the chemical that are used. The process involved are first dissolved the chemical in aqueous phase and heated up at 70°C. Then, the other component was mixed and heated up at 70°C. The oily phase was added to the aqueous phase and pre-emulsified. All the mixture was emulsified with homogenizer for the uniform mixing. The analysis by FTIR showed the presence of carboxyl, alcohol and amino groups. Clinical trial was done on rabbit for toxicology test. As conclusion, anti-aging cream can be produced from the keratin protein. The anti-aging cream was undergoing another analysis to check whether it is effectiveness.