Mohd Alif Afife Dzulfakar ¹, Noorhisham Tan Kofli ¹, Siti Masrinda Tasirin ¹

Affiliations
1 Department of Chemical & Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, MY

Abstract

Background/Objectives: At present, no study has been conducted to evaluate the safety of bedak sejuk as a cosmetic product. Hence in this study, the safety evaluation of bedak sejuk which is used daily by Malaysians was investigated. Methods: Five assessment tests were studied on physicochemical properties of bedak sejuk which includes determination of pH, moisture and volatile matter, matter insoluble in water, test for solubility of colours and fineness. Heavy metal content (lead) and microbial population limit tests were also executed. Findings: Results showed that bedak sejuk complies with the cosmetic powder standard, in which the pH of bedak sejuk was at 6.0±0.3, the moisture and volatile matter was at 1.1±0.6%, matter insoluble in boiling water was 68±0.7 mg/mass, the results of colour solubility was rated colourless and presented in a normal particle distribution. For the heavy metal content, less than 3.5±0.5 parts per million of lead in the sample was observed while for the microbial population limit test, was valued at 340 CFU/mL. Application: From these results, bedak sejuk has the potential to be be marketed as loose powder in canisters or molded or compressed into cakes and inserted into mirrored compact cases, typically with an applicator, usually a pad, a puff or other implement.

Keywords

Bedak sejuk, Cosmetic Powder, Natural Cosmetic, Rice Starch, Safety Evaluation.

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Mohd Alif Afife Dzulfakar ¹, Noorhisham Tan Kofli ¹, Siti Masrinda Tasirin ¹

Affiliations
1 Department of Chemical and Process Engineering, Faculty of Engineering and Built Environment, Universiti Kebangsaan Malaysia, 43600 Bangi, Selangor, MY

Abstract

Background/Objectives: During the production of Bedak sejuk (local face powder cosmetic made from rice), the soaking water were changed intermittently because of its pungent smell, believe to be caused by microbial reactions. In this initial investigation, we monitored the microbial population in the series of batch fermentation of Bedak sejuk. Methods: Local polished rice grains (Indica) were soaked in tap water (w/v) at ambient temperature mimicking the usual preparation of Bedak sejuk. The overall soaking period was 28 days (two times of soaking, 14 days for each interval). The soaking water was serially diluted and then spread over several types of agar. To count the Lactic Acid Bacteria (LAB), the diluted samples were spread on the MRS media, yeast and mould were spread on Dichloran Rose Bengal Chloramphenicol agar (DRBC) while coliforms were spread on Petri-Film. The results were indicated as Colony-Forming Units per milligram (CFU/mL) of soaking water. Findings: For the first batch fermentation, the microbial count in soaking water was 11.44 log CFU/mL. LAB counts increased from 3.02 to 6.14 log CFU/mL at the end of fermentation time. Yeasts count increased from 1.68 to 2.78 log CFU/mL, mould count also increased from 0.73 to 1.31 log CFU/mL while coliform count decreased from 3.88 to 1.21 log CFU/mL. While for the second batch fermentation, microbial count in soaking water was 13.15 log CFU/mL. LAB counts increased from 5.65 to 6.81 log CFU/mL at the end of fermentation time. Yeasts count increased from 2.34 to 3.37 log CFU/mL, mould count also increased from 1.33 to 2.08 log CFU/mL while coliform count decreased from 2.38 to 0.89 log CFU/ml. Application: The results of the study have given the initial background information on the varieties of microbial populations that presence during the natural fermentation of Bedak sejuk.

Keywords

Enzymes, Fermentation, LAB, Natural Product, Yeast.

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