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다시마 발효액을 이용한 마스크팩의 피부보습효과

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Alternative Title
Skin - Moisturizing Effect of Mask Pack with Saccharina japonica Fermented Extracts
Abstract
This research is about the increase of yeast fungi through alcoholic kelp fermentation. I measured the change in sugar content, acidity levels and alcoholic density of the fermented kelp broth. Upon completion of our research we able to creat face masks with the fermented kelp broth. Our finished product was tested by 22 female volunteers.We measured how the masks effected the skin’s moisture levels, texture, minimization of pores. Overall we studied the effect the mask had on the volunteers’ skin and what improvements it provided.
The result is follows The quantity of yeast fungi during the fermentation on the first day was 5.64 log CFU/g, on the third day was 5.92 log CFU/g, on the sixth day was 6.23 log CFU/g, on the ninth day was 6.27 log CFU/. but on the twelfth day, it decreased to 5.39 log CFU/g. The change of sugar content during the fermentation Started from 24 Brix on the first day, decreased to 19 Brix on the third day and sharply decreased to 13 Brix on the sixth day. On the ninth day, we noted the sugar content to be 11 Brix and 10 Brix on the twelfth day. The result shows that the sugar in the fermented broth was used as the nutrition and a fermentation substrate for the yeast. The change of acid levels during the fermentation was also observed.
On the first day the acidity was 0.24%, on the third day the acidity was sharply increased to 0.36%, on the sixth day, it was 0.42%, on the ninth day it was 0.50% , on the 12th day it decreased to 0.42% The change of alcoholic density during the fermentation On the third day, the alcoholic density was 3%, on the sixth day it was 9% which grew the most, on the 9th day 14 %, on the twelfth day it was 16%. This test was the biggest growth of the alcoholic density compare to any advanced research.
To achieve precise results about the face masks, our volunteers were divided into two groups: the control group and the experiment group. We tested the groups twice in one week and the results are as follows For the first test we did not use face masks on the same time, the experiment group usedthe face masks and showed a 24% increase in the skin’s moisture levels on the first test. On the second test, the control group did not have any remarkable change to the skin’s moisture levels. But the experiment group showed a 30% increase to the skin’s moisture levels on the second test. Pertaining to the change in the skin’s texture, there were no changes to the skin’s texture for the control group on the both first and second test. but the experiment group showed -13% to roughness of the skin on the first test and 19% to roughness of the skin on the second test.
We believe these results were very remarkable. In terms of pore minimization, there were no changes to the pores for the control group on the both first and second test. but the experiment group’s pores were minimized by 44% on the first test and 48% on the second test. We believe these results were also very noteworthy.
Author(s)
김순영
Issued Date
2018
Awarded Date
2018.2
Type
Dissertation
Keyword
다시마발효액을이용한마스크팩
Publisher
부경대학교
URI
https://repository.pknu.ac.kr:8443/handle/2021.oak/13999
http://pknu.dcollection.net/common/orgView/200000010513
Alternative Author(s)
Kimsoonyoung
Affiliation
부경대학교 글로벌수산대학원
Department
글로벌수산대학원 식품산업공학과
Advisor
양지영
Table Of Contents
Abstract ⅴ
Ⅰ. 서론 1
Ⅱ. 실험재료 및 방법 4
1. 실험재료 4
2. 다시마 발효 4
3. 발효액의 효모수의 측정 5
4. 발효액의 당도 및 산도측정 5
5. 발효 중 alcohol 함량 측정 5
6. 다시마 팩의 제조 6
7. 피부진단을 위한 실험자의 기본 정보 조사 6
8. 피부진단 10
Ⅲ. 결과 및 고찰 10
1. 다시마 알코올 발효의 생리화학적 특성 10
1.1 발효 중 효모수의 변화 10
1.2 발효 중 당도 및 산도 변화 10
1.3 발효 중 알코올 함량 측정 13
2. 발효 다시마팩의 피부진단 19
2. 1. 발효 다시마 팩 사용에 따른 피부 수분 함량 변화 19
2. 2. 발효 다시마 팩 사용에 따른 피부 거칠기 변화 21
2. 3. 발효 다시마 팩 사용에 따른 모공 변화 23
2. 4. 발효 다시마 팩 사용에 따른 소비자 만족도 23
Ⅳ. 요 약 28
Ⅴ. 참고문헌 30
Degree
Master
Appears in Collections:
글로벌수산대학원 > 식품산업공학과
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