Uji stabilitas fisik dan antioksidan krim dari ekstrak rimpang kunyit (Curcuma longa L)

INDONESIA:

Kunyit (Curcuma longa Linn.) diketahui memiliki manfaat sebagai antioksidan dan dapat digunnakan sebagai kosmetik. Krim adalah kosmetik berbentuk setengah padat yang mengandung zat aktif dan digunakan untuk perawatan kulit. Penelitian ini bertujuan untuk membuat formulasi krim dari ekstrak kunyit dan diuji stabilitas fisik serta kemampuan antioksidannya. Rimpang kunyit dimaserasi menggunakan aseton selama 2x jam dengan perbandingan (1:x). Krim dibuat dari esktrak rimpang kunyit sebanyak x,3 g dengan suhu pemanasan 8xoC dan pengadukan 5 menit. Krim diuji stabilitas fisiknya menggunakan metode cycling test yaitu disimpan pada suhu 8oC dan 4xoC selama 6 siklus. Pengujian stabilitas fisik terdiri dari uji organolepis, uji homogenitas, uji pH, dan uji daya sebar. Uji antioksidan dilakukan menggunakan metode DPPH.

Hasil evaluasi fisik krim sebelum cycling test menunjukkan basis berwarna putih, tekstur kental, dan aroma vco, sedangkan krim kunyit berwarna kuning, tekstur kental, aroma kunyit. Hasil uji homogenitas menunjukkan homogen. Nilai pH basis krim 5,xxx dan krim kunyit 5,xxx. Nilai daya sebar basis krim 4,x cm dan daya sebar krim kunyit 4,x cm. Hasil cycling test menunjukkan basis krim berwarna putih, tekstur sedikit cair, dan aroma sedikit vco, sedangkan krim kunyit memiliki warna kuning, sedikit cair, aroma kunyit. Hasil uji homogenitas menunjukkan kedua krim tidak homogen. pH rata-rata basis krim 5,xxx sedangkan krim kunyit 6,xxx. Nilai rata-rata daya sebar basis 4,x cm sedangkan krim kunyit 4,x cm. Uji antioksidan basis krim dalam konsentrasi 2x ppm - 1xx ppm memiliki nilai persen inhibisi sebesar 4,xx% - 6,xx%, sedangkan krim kunyit pada konsentrasi 2x ppm - 1xx ppm memiliki persen inhibisi sebesar 4,xx% - 7,xx%.

ENGLISH:

Turmeric (Curcuma longa Linn.) is known to have benefits as antioxidant and also cosmetics. Creams are semi-solids cosmetics that contain active substances and are used for skin care. This study aimed to make a cream formulation from turmeric extract and test its physical stability and antioxidant ability. The turmeric rhizome was macerated using acetone for 2x hours with a ratio of 1:x. The cream is made from x,3 g turmeric rhizome extract using 8xoC heat temperature and 5 minutes of stirring time. The cream was tested for physical stability using the cycling test method, which was stored at 8oC and 4xoC for 6 cycles. Physical stability testing consisted of organoleptic test, homogeneity test, pH test, and spreadability test. An antioxidant test was carried out using the DPPH method.

The physical evaluation result before the cycling test showed that cream base had a white color, thick texture, and a VCO aroma, while turmeric cream had yellow color, thick texture, and turmeric aroma. The homogeneity test showed both are homogeneous. The pH value of the cream base is 5,xxx and the turmeric cream is 5,xxx. The spread value of cream base is 4,x cm and turmeric cream is 4,x cm. The results of the cycling test showed that the cream base had a white color, a slightly liquid texture, and a slightly VCO aroma, while the turmeric cream had a yellow color, a slightly liquid texture, and a turmeric aroma. The homogeneity test showed that both are not homogeneous. The average pH value of the cream base is 5,xxx, while the turmeric cream is 6,xxx. The average value of the spread value of the cream base is 4,x cm, while the turmeric cream is 4,x cm. The antioxidant test showed that the cream base at concentration of 2x ppm - 1xx ppm had a percent inhibition value of 4.xx% - 6.xx%, while turmeric cream at concentration of 2x ppm - 1xx ppm had a percent inhibition of 4.xx% - 7 .xx%.