Stabilitas Fisik Dan Ph Sediaan Gel Antiaging Ekstrak Buah Mengkudu (Morinda Citrifolia L.)
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Abstract
ABSTRAK- Penelitian ini dilakukan dengan tujuan mengetahui stabilitas fisik dan pH sediaan gel mengkudu sebagai antiaging. Formula yang dibuat yaitu gel tanpa ekstrak mengkudu (basis), gel dengan konsentrasi ekstrak mengkudu 5% (Formula I) dan gel dengan konsentrasi ekstrak mengkudu 10% (Formula II) yang disimpan dalam climatic chamber dengan suhu 40°C ± 2°C/75% ± 5% RH selama 30 hari. Pengamatan dilakukan pada hari ke-0,15dan30 dengan parameter fisik meliputi organoleptis, viskositas, sifat alir,berat jenis, dan daya sebar serta parameter pH. Data hasil pengamatan pH, daya sebar, berat jenis, dan viskositas dianalisis secara ANOVA one way dengan derajat kepercayaan 95%, sedangkan organoleptis, dan sifat alir dianalisis secara deskriptif. Hasil penelitian menunjukkan pada sediaan basis gel, formula I dan formula II pada hari ke-0 terdapat perbedaan bermakna dari parameter pH (p= 0,000) dan karakteristik fisik yang meliputi parameter organoleptis, daya sebar (p= 0,006), dan viskositas (p= 0,000).Sediaan basis tidak menunjukkan adanya perbedaan bermakna secara pH, organoleptis, daya sebar, berat jenis, dan viskositas. Formula I tidak terdapat perbedaan bermakna pada pH dan berat jenis kecuali pada organoleptis, viskositas (p= 0,014) dan daya sebar (p=0,000). Pada Formula II tidak terdapat perbedaan bermaknasecara daya sebar kecuali pada pH (p= 0,000), organoleptis, viskositas (p= 0,024), dan berat jenis (p= 0,019).
Kata Kunci: stabilitas fisika dan pH, gel, mengkudu, antiaging
ABSTRACT- This research was conducted with the aim of knowing the physical stability and pH gel formulation of noni as antiaging. Formula made that gel without extract of noni (base), gel with concentration of noni extract 5% (Formula I) and gel with concentration of noni extract 10% (Formula II) were stored in a climatic chamber with temperature of 40°C ± 2°C/75% ± 5% RH for 30 days. Observation were made on days 0, 15 and 30 with physic parameters test were organoleptic, viscocity, flow properties, density, and spreadibility along pH parameters. Data observations of pH, spreadibility, density, dan viscosity was analyzed by ANOVA one-way with a 95% confidence level, while the organoleptic and flow properties analyzed with descriptively. The results showed preparation base gel, formula I, and formula II on day 0 there were significant differences of parameter in pH (p = 0,000) and characteristic physical that include parameter organoleptic, spreadibility (p = 0,006), and viscosity (p = 0,000). Preparation base there were no significant differences for pH, spreadibility, density, and viscosity.
Formula I there are no significant differences at pH and density except in the organoleptic, viscosity (p = 0,014) and spreadibility (p = 0,000). In Formula II there were no significant differences at spreadibilty, except for pH (p = 0,000), organoleptic, viscosity (p = 0,024), and density (p = 0,019).
Keywords: physical stability and pH, gel, noni, antiaging
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