FORMULATION OF GEL KEFIR PRODUCT OF MILK FERMENTATION AND ANTIBACTERIAL ACTIVITY TESTS AGAINST PROPIONIBACTERIUM ACNESAbstract
Propionibacterium acnes is one of the bacteria that causes acne. One of the natural ingredients that potentially as anti acne is kefir. Kefir is a product of fermented milk with starter kefir grain. The fermented kefir is incorporated into the gel product for acne treatment. The purpose of this study was to formulate the fermented kefir in the gel product and to test the antibacterial activity against Propionibacterium acnes. Fermentation in cow’s milk, goat’s milk, and soy milk using starter of kefir grain with concentrations of 2%, 5%, and 7% in each type of milk. One best base formula is added to fermented kefir. Evaluation of the preparation includes organoleptic, homogeneity, dispersion, pH, viscosity at room temperature, accelerated stability test, antibacterial activity test, and panelist test. The best gel base is FT3 with Viscolam® MAC 10 concentration of 8%. The concentration of fermented kefir from cow’s milk, goat’s milk, and soy milk is incorporated into gel products, i.e. 5%, 7%, and 2%, respectively. Stable gel based on organoleptic observation and homogeneity. Spreading power increases during storage. On pH measurement, Gel FA and FC are stable. On viscosity measurement there are significant differences during 28 days storage. Fermented kefir can be formulated in gel products. The stable gel preparation formula is FC based on the pH parameter but its viscosity is unstable for 28 days storage at room temperature and accelerated stability test. FC gel has the highest antibacterial activity with mean inhibit zone diameter of 12.67 ± 1.15 mm.