The Acceptance of Using Phyllanthus Emblica Lip Essence Oil Among Polytechnic Merlimau Students

Haniza Ewandi Jong; Wan Hamizah Wan Yusof

doi:10.55265/halalreviews.v2i2.11

Authors

Haniza Ewandi Jong Department of Tourism and Hospitality, Politeknik Merlimau, Melaka
Wan Hamizah Wan Yusof Politeknik Sultan Haji Ahmad Shah (POLISAS), Kuantan, Pahang Darul Makmur

DOI:

https://doi.org/10.55265/halalreviews.v2i2.11

Keywords:

Phyllanthus emblica, natural, Malacca fruit, lip essence oil, extraction method

Abstract

Most lip products in market are made up of harmful ingredients. The use of parabens like methyl, propyl, butyl, and ethyl extends the shelf life of products and inhibits the growth of microorganisms. The use of this substance is common even though it is known to be dangerous. Melaka Fruit (Phyllanthus emblica), which is grown for landscaping reasons in the State of Melaka, provides more vitamin C than oranges by more than 30 times. Despite all the advantages, the astringent and sour flavor makes it unfit for consumption. Looking at its potential and benefits to lip, this study has been conducted to produce a lip essence oil from Phyllanthus emblica extract. Other objective is to determine the acceptance level of this lip essence oil among Polytechnic Merlimau students. A Likert scale questionnaire was used as research instrument and was distributed to the intended 30 respondents in Melaka, who were all Polytechnic Merlimau students. Descriptive analysis was used to analyze the data, which was obtained using SPSS version 25.0. This lip essence oil had an overall mean score of 4.61, indicating good approval by the respondents. In conclusion, this innovation will assist to prevent environmental pollution, thereby fully using the nutrients existence, given that Melaka fruit are one of the ideal sources of antioxidants and vitamin C. This lip essence oil can increase the acceptance by consumer as it was made using premium ingredients with natural goodness.

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