Optimasi Rasio Cocoa Butter dan Minyak Jarak pada Stabilitas Lip Balm Stick Ekstrak Lidah Buaya (Aloe vera Linn.)
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Abstract
Lip balm merupakan produk perawatan bibir yang sangat esensial karena fungsinya dalam menjaga kelembapan dan memberikan proteksi terhadap kekeringan. Kombinasi cocoa butter dan minyak jarak sering digunakan dalam formulasi lip balm karena sifatnya yang melembapkan, namun rasio yang tidak tepat dapat mempengaruhi stabilitas dan tekstur produk. Ekstrak lidah buaya (Aloe vera Linn.) memberikan tambahan manfaat dalam melembapkan dan menyejukkan, sehingga meningkatkan khasiat lip balm. Penelitian ini bertujuan untuk mengamati kesesuaian lip balm dengan spesifikasi dan memperoleh rasio cocoa butter dan minyak jarak terbaik berdasarkan karakteristik dan stabilitasnya. Lip balm diformulasikan dalam tiga formula yang bervariasi pada rasio cocoa butter dan minyak jarak, masing-masing adalah 10:44,2 (formula I), 11:43,2 (formula II) dan 12:42,2 (formula III). Kondisi penyimpanan produk dikondisikan pada suhu 40 °C dan RH 75% ± 5% selama 30 hari. Keseluruhan formula lip balm memenuhi seluruh spesifikasi yaitu organoleptis, kekerasan, berat jenis, titik lebur, spreadability dan pH. Rasio cocoa butter dan minyak jarak mempengaruhi karakteristik titik lebur dan pH lip balm. Lip balm lidah buaya formula II dengan rasio cocoa butter dan minyak jarak 11:43,2 merupakan formula terbaik yang stabil pada keseluruhan parameter.
Lip balm is an essential lip care product due to its function in maintaining moisture and providing protection against dryness. A combination of cocoa butter and castor oil is commonly used in lip balm formulations due to its moisturizing properties; however, an incorrect ratio can affect the product stability and texture. Aloe vera (Aloe vera Linn.) extract provides additional benefits in terms of hydration and soothing, thereby enhancing the efficacy. This study aims to evaluate the conformity of the lip balm with specified standards and to determine the optimal ratio of cocoa butter to castor oil based on its stability. The lip balm was formulated in three different formulations with varying cocoa butter and castor oil ratios: 10:44.2 (formula I), 11:43.2 (formula II), and 12:42.2 (formula III). Storage conditions were set at 40 °C and RH 75% ± 5% for 30 days. All formulations met the pecifications, including organoleptic properties, hardness, specific gravity, melting point, spreadability, and pH. The cocoa butter-to-castor oil ratio influenced the melting point and pH characteristics of the lip balm. Lip balm formula II, with a cocoa butter and castor oil ratio of 11:43.2, was the best formula, stable across all parameters.
Submitted: 10-11-2024, Revised: 29-11-2024, Accepted: 05-12-2024, Published regularly: December 2024
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