FORMULASI DAN UJI MUTU FISIK SEDIAAN KRIM EKSTRAK DAUN KEMANGI (Ocimum basilicum L) DALAM BERBAGAI KONSENTRASI

Saputri, Eka Juli (2016) FORMULASI DAN UJI MUTU FISIK SEDIAAN KRIM EKSTRAK DAUN KEMANGI (Ocimum basilicum L) DALAM BERBAGAI KONSENTRASI. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Ocimum basilicum L. is one of the plants that have antibacterial activity because it contains flavonoid and tannin. This study aimed to determine extract of Ocimum basilicum L. leaf can made cream preparation and the effect of concentration of Ocimum basilicum L. leaf to test of cream physical quality. Ethanol extract of Ocimum basilicum L. leaf obtained by maceration method using ethanol 70%. Cream was made in 3 formulas whereas formula 1, 2 and 3 each containing extract as 2.5%, 5% and 7.5%. Observed the physical stability that includes organoleptic, homogeneity, dispersive, adhesion, viscosity, pH, and the type of cream. Data analysis statistically by one way ANOVA and if there is difference continued Post Hoc test by confidence level of 95%. The results showed that cream ethanol extract of Ocimum basilicum L. leaf with concentration of 2.5%, 5%, and 7.5% could be made cream that meets the test of physical quality and cream stability showed there was difference in viscosity, adhesion and dispersive. Keywords: cream vanishing, Ocimum basilicum L. leaf

Item Type:	Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords:	cream vanishing, Ocimum basilicum L. leaf
Subjects:	R Medicine > RS Pharmacy and materia medica
Divisions:	Fakultas Farmasi > Prodi D3 Farmasi
Depositing User:	magdalena kartika ningsih
Date Deposited:	10 Oct 2019 04:30
Last Modified:	10 Oct 2019 04:30
URI:	http://repo.setiabudi.ac.id/id/eprint/1733

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