FORMULASI SEDIAAN EMULGEL MENGANDUNG 5% TAMANU OIL (Calophyllum inophyllum) SEBAGAI ANTI JERAWAT DENGAN VARIASI GELLING AGENT KARBOMER 0,5%, 1%, DAN 1,5%
Daftar Isi:
- Background: Emulgel containing Tamanu Oil which have antibacterial benefits, formulated using a gelling agent carbomer. Emulgel preparations are chosen because they have good consistency, longer contact time on the skin, moisturize, thixotropic, easy to absorb, easily removed or washed with water, soluble in water and can be mixed with other excipients. Objectives: To determine the effect of variations in gelling agent carbomer levels, on physical characteristics (organoleptic, homogenity, type of emulsion, viscosity, and spreadibility), chemical characteristics (pH), and stability of the emulgel tamanu oil (Calophyllum inophyllum L.). Methods: The methodology of the study used an experimental method by comparing the effect of carbomer gelling agent levels of 0.5%, 1%, 1.5% on the characteristics of physical chemical and stability testing. The analysis was done by analyse one-way anova. Results and conclusions: The results of the study on the evaluation of the chemical physical characteristics show that all formulas are pale green, soft texture, characteristic aroma of Tamanu oil and homogeneous. The spread results of formulas 1, 2, and 3 are 0,0074 g/cm; 0,0035 g/cm; dan 0,0028 g/cm, the results of the viscosity of formulas 1, 2, and 3 are 2083 cPs; 4083 cPs; dan 39917 cPs, the pH results are 7,80; 7,63; 7,48. In the stability test, the preparation is stable during storage in the freeze thaw method whereas in the real time method the preparation is unstable on the pH test. Based on the results of the study, it can be concluded that the preparation of emulgel tamanu oil (Calophyllum inophyllum L.) with carbomer gelling agent levels of 0.5%, 1%, and 1.5% does not significantly influence the physical characteristics of the preparation, namely organoleptic, spreadibility, homogenity, and the type of emulsion. But it affects the viscosity test and pH test after the freeze thaw stability test and real time.