STABILITAS FISIKA DAN pH COLOUR CONTROL (CC) CREAM YANG MENGANDUNG VIRGIN COCONUT OIL DAN EKSTRAK TEH HIJAU
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Abstract
Telah dilakukan penelitian stabilitas fisika dan pH sediaan Colour Control (CC) Cream yang menggunakan Virgin Coconut Oil 1 % sebagai basis dan mengandung bahan fungsional dl-alpha-tocopheryl acetate, Titanium dioxide, Octyl methoxycinnamate, Oxybenzone, dan ekstrak teh hijau. Dilakukan perbandingan stabilitas pada formula I yaitu basis Virgin Coconut Oil, formula II yaitu basis yang mengandung 0,5% dl-alpha-tocopheryl acetate, 4% Titanium dioxide, 7% Octyl methoxycinnamate, dan 7% Oxybenzone, dan formula III yaitu basis yang mengandung 0,5% dl-alpha-tocopheryl acetate, 4% Titanium dioxide, 7% Octyl methoxycinnamate, 7% Oxybenzone, dan 5% ekstrak teh hijau. Sediaan disimpan dalam climatic chamber pada suhu 40oC ± 2oC/RH 75% ± 5% selama 30 hari. Pengamatan stabilitas fisika dan pH dilakukan pada hari ke-0, 15, dan 30 dengan parameter organoleptis, viskositas, sifat alir, tipe emulsi, ukuran droplet, berat jenis, dan pH. Data hasil pengamatan dianalisis dengan one-way ANOVA (α=0,05). Hasil penelitian menunjukkan Formula I tidak menghasilkan emulsi yang baik sehingga tidak diteliti kestabilannya, Formula II tidak stabil dalam hal pH, sedangkan Formula III tidak stabil dalam hal viskositas, ukuran droplet, berat jenis dan pH. Formula II lebih baik dalam hal stabilitas fisika dibandingkan dengan Formula III.
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