Pengaruh Penambahan Bubuk Kakao (Theobroma Cacao L.) dan Suhu Pemanasan terhadap Karakteristik Krim Bodi Scrub

This research aims to determine the effect of cocoa powder addition and heating temperature on the characteristics of scrub body cream products and determine the percentage of cocoa powder addition and heating temperature that is best to produce scrub body cream products. This research uses Factorial Randomized Block Design two factors with the first factor is the percentage of cocoa powder addition and the second factor is the heating temperature. The percentage of cocoa powder addition consisted of 5 levels, there are: P0 (0%), P1 (3%), P2 (6%), P3 (9%), P4 (12%) and variations in heating temperature consisting of 2 levels, there are: T1 (65oC) and T2 (75oC). The treatment combination was repeated as many as 2 repetitions then obtained 20 units of experiment. The data were analyzed by variance and if the treatment had a effect on the variable then continued with Duncan test. The result showed treatment that produced the best scrub body cream was the addition of 12% cocoa powder and heating temperature of 65oC with characteristics: viscosity 19.625 cp, diameter of spreading power 5.00 cm, separation ratio of cream F = 1, pH 6.52, and content of phenolic compounds 15.21 mg GAE/g. Keywords: scrub body cream, cocoa powder addition, characteristics of cream