000			02152nam a2200253 a 4500
001			vtls000074681
003			KUKTEM
005			20251114204547.0
008			130925t2013 my da f m 000 0 eng|d
020			_aTHE0004515(Local)
039		9	_a201905131439 _bazhar _c201310011516 _dhuda _c201309261618 _dhuda _y201309251457 _ztraining
040			_aUMP
090			_aTP248.65 .N87 2013 rs Bc.
100	1		_aNurhamizah Ahmad Zaini
245	1	0	_aFormulation of anti-aging cream from keratin protein / _cNurhamizah Ahmad Zaini
260			_aKuantan, Pahang : _bUMP, _c2013
300			_axv, 64 p. : _bill. (some col.) ; _c30 cm. + _e1 CD-ROM
502			_aProject paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2013
504			_aBibliography : p. 48-50
520	3		_aAgeing 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.
650		0	_aProteins
650		0	_aKeratin
999			_aVIRTUA40 _c4136 _d4142
999			_aVTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5020*5040*5200*6500*6501*9992