Uji mutu fisik emulgel ekstrak kunyit hitam (Curcuma caesia Roxb) dengan variasi emulgator: Physical quality evaluation of black turmeric (Curcuma caesia Roxb.) extract emulgel with variation of emulsifiers.

Tri Wijayanti; Fransiska  Leviana; Dewi Ekowati; Agus Gunawan

doi:10.30872/jsk.v7i2.1086

Authors

Tri Wijayanti Fakultas Farmasi, Universitas Setia Budi Author https://orcid.org/0000-0003-1137-4078
Fransiska Leviana Fakultas Farmasi, Universitas Setia Budi Author
Dewi Ekowati Fakultas Farmasi, Universitas Setia Budi Author
Agus Gunawan Fakultas Farmasi, Universitas Setia Budi Author

DOI:

https://doi.org/10.30872/jsk.v7i2.1086

Keywords:

emulgel, gelling agent, HPMC, CMC , mutu fisik

Abstract

Pengembangan sediaan topikal dalam bentuk emulgel memerlukan optimasi komponen formulasi, khususnya gelling agent yang berperan penting dalam menentukan mutu fisik sediaan. Penelitian ini bertujuan untuk mengevaluasi pengaruh variasi gelling agent terhadap mutu fisik emulgel ekstrak kunyit hitam (Curcuma caesia Roxb.). Emulgel diformulasikan dalam tiga formula, yaitu F1 (HPMC), F2 (kombinasi HPMC dan CMC), dan F3 (CMC), kemudian diuji organoleptik, homogenitas, pH, viskositas, daya sebar, daya lekat, dan tipe emulsi. Hasil menunjukkan seluruh formula memiliki karakteristik organoleptik seragam, homogen, dan termasuk tipe emulsi minyak dalam air (M/A). Nilai pH berada dalam rentang pH kulit normal (5,60–5,86). Viskositas meningkat dari F1 (19.643 cPs), F2 (24.248 cPs), hingga F3 (49.493 cPs), sedangkan daya sebar menurun dari F1 (6,45 cm), F2 (5,18 cm), hingga F3 (4,94 cm). Sebaliknya, daya lekat meningkat dari F1 (4,81 detik), F2 (8,70 detik), hingga F3 (11,05 detik). Analisis statistik menunjukkan bahwa variasi gelling agent berpengaruh signifikan terhadap pH, viskositas, dan daya lekat (p < 0,05). Dengan demikian, jenis dan kombinasi gelling agent berperan penting dalam menentukan karakteristik mutu fisik emulgel.

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Uji mutu fisik emulgel ekstrak kunyit hitam (Curcuma caesia Roxb) dengan variasi emulgator

Physical quality evaluation of black turmeric (Curcuma caesia Roxb.) extract emulgel with variation of emulsifiers.

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