OPTIMASI SEDIAAN EKSTRAK KRIM UMBI BIT SEBAGAI ANTIOKSIDAN DENGAN BASIS VANISHING CREAM YANG MENGANDUNG VCO
Daftar Isi:
- Background: Beetroot is a plant that has natural antioxidants. The red pigment of beetroot is a nitrogenous compound that contains high antioxidant activity. The antioxidant potential of the beetroot is appropriate for the topical cosmetics ingredient. Therefore, the preparation that the researcher chose in this research is a vanishing cream based containing VCO and takes the functions for skin moisturizer. Objective: To obtain the data on antioxidant activity of beetroot extracts and the physical and chemical characteristics of beetroot extract cream as antioxidants containing 5%, 10%, and 15% of VCO. Methods: The test included antioxidant activity, viscosity, dispersion, pH and stability test. The statistical analysis used one-way ANOVA. Results and Conclusions: The DPPH test results showed an average beetroot extract IC50 = 103.26 ppm. Creams of beetroot extract containing VCO with levels of 5%, 10%, and 15% produced mean values for the viscosity test, F2 = 7200 cPs, F3 = 6166.67 cPs, F4 = 5633,33cPs. The mean value of the spread test was F2 = 0.08273 g / cm, F3 = 0.1133 g / cm, F4 = 0.137 g / cm. The average test value was pH F2 = 6.20, F3 = 6.16, F4 = 6.17. It determined that the results of the viscosity, dispersion, and pH test results on the cream of the beetroot extract did not have a significant difference. The results of the stability test and Freeze-Thaw indicated that the preparation experienced organoleptic changes including phase separation and color changing, and pH experienced only a slight change.