FORMULASI DAN KARAKTERISASI SEDIAAN LIPSTICK CAIR DENGAN VARIASI PEWARNA ALAMI EKSTRAK UMBI BIT (BETA VULGARIS L.)

RAMADANI, MUTIARA and Miksusanti, Miksusanti and Wijaya, Dina Permata (2022) FORMULASI DAN KARAKTERISASI SEDIAAN LIPSTICK CAIR DENGAN VARIASI PEWARNA ALAMI EKSTRAK UMBI BIT (BETA VULGARIS L.). Undergraduate thesis, Sriwijaya University.

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Abstract

The application of colour is very important to improve the quality of liquid lipstick. The natural dye used is beetroot (Beta vulgaris L.). This study aims to obtain the best formula for the preparation that can reduce the presence of microbial contamination. The beetroot extract was carried out by phytochemical screening and extract characterization. In this study, there were 3 formulas with various concentrations of 15%, 20%, and 25% and evaluation of preparations, stability, and microbial contamination tests were acarried out. Data analysis aims to obtain the best formula for liquid lipstick. The results of phytochemical screening showed that the beetroot extract contained flavonoid, alkaloids, saponins, tannins, steroids/terpenoids. The extract characterization contained 9,96% water content; 40,64% water soluble content; 26,30% ethanol soluble content. The best formula for liquid lipstick was showed in formula 2 which has a liquid form, bright red color, vanilla aroma, soft texture and has a viscosity of 1,158.95 cps, 1 x smear, spreadability of 5.83 cm, adhesion >60 seconds, and the pH was 5.01. Based on the results, it can be concluded that the best formula has fairly good characteristics, but has less stability and is able to inhibit the presence of contamination. Beetroot extract can be formulated in liquid lipstick dosage form and can affect colour changes in the preparation and chitooligosaccharide as natural preservatives can be formulated in liquid lipstick which is affecting the durability and existing microbial contamination. Keywords : Liquid Lipstick, Beetroot, Chitooligosaccharide Penerapan pewarna sangat penting untuk meningkatkan mutu pada sediaan lipstick cair. Pewarna alami yang digunakan berasal dari umbi bit (Beta vulgaris L.). Penelitian ini bertujuan untuk mendapatkan formula terbaik sediaan lipstick cair dari variasi konsentrasi yang berbeda. Ekstrak umbi bit dilakukan skrining fitokimia dan karakterisasi ekstrak. Pembuatan sediaan lipstick cair dilakukan dengan memvariasikan konsentrasi pewarna yakni dengan konsentrasi 15%, 20%, dan 25%. Sediaan lipstick cair dilakukan evaluasi sediaan, stabilitas, dan uji cemaran mikroba. Analisis data dilakukan untuk memperoleh formula terbaik sediaan lipstick cair. Hasil skrining fitokimia menunjukkan bahwa ekstrak umbi bit mengandung senyawa flavonoid, alkaloid, tannin, dan triterpenoid. Karakterisasi ekstrak mengandung kadar air sebesar 9,96 %; kadar sari larut air 40,64%; kadar sari larut etanol 26,30%. Hasil uji hedonik yang didapatkan menunjukkan formula 2 yang paling disukai. Formula terbaik sediaan lipstick cair terdapat pada formula 2 yang memiliki bentuk cair, warna merah terang, aroma vanilla, tekstur lembut serta memiliki viskositas 1.158,95 cps, daya oles yang baik, daya sebar 5,83 cm, daya lekat >60 detik, dan pH sediaan 5,01. Berdasarkan hasil penelitian dapat disimpulkan bahwa formula terbaik memiliki karakteristik yang cukup baik, tetapi memiliki stabilitas yang kurang stabil serta mampu menghambat pertumbuhan mikroba. Ekstrak umbi bit (Beta vulgaris L.) dapat diformulasikan dalam sediaan lipstick cair dan dapat mempengaruhi perubahan warna pada sediaan serta pengawet alami chitooligosaccharide dalam sediaan lipstick cair mempengaruhi daya awet dan cemaran mikroba. Kata Kunci : Lipstick Cair, Beta vulgaris L., Chitooligosacharide

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Teknologi farmasi, Bahan alam
Subjects:	R Medicine > RS Pharmacy and materia medica > RS192-199 Pharmaceutical technology
Divisions:	08-Faculty of Mathematics and Natural Science > 48201-Pharmacy (S1)
Depositing User:	Mutiara Ramadani
Date Deposited:	02 Jun 2022 05:47
Last Modified:	02 Jun 2022 05:47
URI:	http://repository.unsri.ac.id/id/eprint/71263

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