Formulasi dan Evaluasi Stabilitas Fisik Krim Minyak Biji Kelor (Moringa oleifera L.)

Awalludin Awalludin, Robert Tungadi, Endah Nurrohwinta Djuwarno

Abstract


Minyak biji kelor merupakan tanaman yang memiliki efek antioksidan karena memiliki kandungan flavanoid yang tinggi, sehingga perlu dilakukan pengembangan minyak biji kelor dalam bentuk sediaan krim. Penelitian ini bertujuan untuk memformulasi serta mengevaluasi sediaan krim. Penelitian ini merupakan penelitian eksperimental laboratorium. Sediaan krim dibuat dengan dengan tiga formula konsentrasi minyak biji kelor yang berbeda yaitu FI (3%); FII (4%); FIII (5%). Evaluasi stabilitas sediaan krim meliputi pengamatan organoleptik (bau, warna, tekstur), uji homogenitas, uji pH, uji viskositas, dan uji daya sebar. Hasil pemeriksaan mutu sediaan organoleptik menunjukkan bahwa semakin tinggi konsentrasi dalam sediaan krim maka semakin kental pula sediaan tersebut, uji homogenitas sediaan menunjukkan susunan yang homogen, uji pH yang dihasilkan 5,8-6,1, uji viskositas sediaan yang dihasilkan 5900 Cp, 5300 Cp, dan 5240 Cp, dan uji daya sebar yang dihasilkan 7 cm, 6,5 cm, 5,5 cm. Maka dapat disimpulkan bahwa FI, FII dan FIII krim minyak biji kelor dapat diformulasikan sebagai sediaan krim.

Moringa seed oil is a plant that has an antioxidant effect because it has a high flavonoid content, so it is necessary to develop Moringa seed oil in the form of cream preparations. This study aims to formulate and evaluate cream preparations. This research is an experimental laboratory research. Cream preparations were made with three different concentration formulas of Moringa seed oil, namely FI (3%); FII (4%); FIII (5%). Evaluation of the stability of the cream preparation included organoleptic observations (smell, color, texture), homogeneity test, pH test, viscosity test, and spreadability test. The results of the quality inspection of organoleptic preparations showed that the higher the concentration in the cream preparation, the thicker the preparation, the homogeneity test of the preparation showed a homogeneous arrangement, the pH test produced was 5.8 -6.1, the viscosity test of the preparation produced 5900 Cp, 5300 Cp , and 5240 Cp, and the resulting dispersion test was 7 cm, 6.5 cm, 5.5 cm. So it can be concluded that FI, FII and FIII Moringa seed oil cream can be formulated as a cream preparation.


Keywords


Minyak Biji Kelor (Moringa oleifera L); Sediaan Krim

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DOI: http://dx.doi.org/10.52365/jecp.v2i2.433

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