OPTIMASI FORMULA KRIM EKSTRAK KUBIS UNGU Brassica oleracea L. var. capitata f. rubra) SEBAGAI ANTIOKSIDAN DENGAN METODE SIMPLEX LATTICE DESIGN
| Main Authors: | , ELISA ISSUSILANINGTY, , Dr. Akhmad Kharis Nugroho,M.Si., Apt. |
|---|---|
| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
|
| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/132982/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=73528 |
Daftar Isi:
- Purple cabbage (Brassica oleracea L. var capitata f. Rubra) is one of natural antioxidants such as anthocyanin. Development of the formulation with the addition of emulsifier is needed to improve its effectiveness of physical characteristic and stability of topical preparations when applied on the skin. Aim of this study is to know the optimum compotition propotions of stearic acid, cetyl alcohol dan stearil alcohol as an emulsifier component in the cream formula of antioxidant of purple cabbage extract method simplex lattice design. The soxhletion method is choosen to extract purple cabbage using solvent extracted with ethanol 96%.The rendement was 2.48 grams / 100 grams of fresh cabbage and antioxidant activity (DPPH free radical test) was 168.78 mg / mL ± 5.15. Antioxidant activity test of the extract cream purple cabbage done in vitro using UV-Vis spectroscopy. The result of physical characteristic and stability of topical preparations to get the equation and contour plots. The optimum formula was determined by superimposed contour plots with various physical properties of spreading capability, viscosity and viscosity changes using Design Expert Software Version 7. The results based on the superimposed contour plots showed that the composition of a mixture of stearic acid and cetyl alcohol stearyl alcohol, respectively 3.66%, 3.68% and 1.66% as the optimum composition of the emulsifier in 100 grams of cream. Physical properties of the formula test results are then compared with experimental results simplex lattice design calculations using one sample t test. In one sample t test showed that the optimum response experiment results did not differ significantly in the prediction of the response level of 95% (p> 0.05). This shows that the simplex lattice design methods can be used to establish the optimum cream formula. The results of testing the antioxidant activity (DPPH free radical arrest) in the purple cabbage extract cream preparation was 310, 52 mg / mL ± 0.85, and The results of physical stability optimum formula antioxidant cream purple cabbage extract significantly decreased of pH