STABILITAS FISIKA DAN pH SEDIAAN COLOR CONTROL (CC) CREAM YANG MENGANDUNG RICE BRAN OIL (RBO) DAN EKSTRAK TEH HIJAU
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Abstract
Penelitian ini bertujuan untuk menganalisis apakah ada perbedaan stabilitas fisika dan pH dari sediaan CC cream yang mengandung RBO dan ekstrak teh hijau. Penelitian dilakukan dengan membandingkan 3 formula berbeda, yaitu formula I yang mengandung basis krim dari RBO, formula II yang mengandung basis krim dari RBO dengan tambahan bahan vitamin E, oxybenzone, OMC, dan titanium dioxide, serta formula III yang mengandung basis krim dari RBO dengan tambahan bahan vitamin E, oxybenzone, OMC, dan titanium dioxide, dan ekstrak teh hijau. Sediaan CC cream disimpan dalam climatic chamber pada suhu 40oC dan RH 75% selama 30 hari, kemudian diuji parameter stabilitas fisika, yaitu organoleptis, ukuran droplet, berat jenis, viskositas dan sifat alir, tipe emulsi, serta pH dari masing-masing sediaan. Pengamatan dilakukan pada 3 titik, yaitu hari ke-0, ke-15, dan ke-30, dengan 2 replikasi untuk setiap pengamatan. Hasil penelitian menunjukkan formula I tidak memenuhi spesifikasi yang diinginkan sehingga tidak dilakukan pengujian stabilitas, sedangkan formula II dan formula III tidak stabil dalam hal ukuran droplet, viskositas dan pH. Maka dari itu dapat disimpulkan bahwa formula II dan formula III tidak stabil secara fisika dan pH, serta tidak terdapat perbedaan stabilitas fisika dan pH antara formula II dan formula III.
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References
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