UJI MUTU FISIK DAN STABILITAS PEMBUATAN KRIM MINYAK ZAITUN (Olive oil) DENGAN BERBAGAI KONSENTRASI

Jati, Bernadeta Pertiwi (2015) UJI MUTU FISIK DAN STABILITAS PEMBUATAN KRIM MINYAK ZAITUN (Olive oil) DENGAN BERBAGAI KONSENTRASI. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Olive oil is an oil obtained from olives crude distillation process. Contains vitamins A, B, C, and vitamin E, which can soften and protect the skin. Used as a for various dishes and used as a medicine is also utility for beauty treatments. The purpose of this study was to determine cream olive oil can be made preparations cream that meets physical quality and determine influence stability cream with different concentration . Production of live olive oil cream using cream-making with type M/A. Cream olive oil in this study using a variety of different concentration, that was formula I (3.75%), formula II (5.25%), formula III (7%). furthermore cream tested physical quality and stability cream. Physical quality testing include: organoleptic test, homogeneity test, inspection test pH, viscosity test and tes dispersive adhesion power, while for the observed stability test cream for the month. Statistically analyzed one-way ANOVA were followed by LSD test to determine significant differences. The result showed that olive oil with a concentration of 3.75%, 5.25% and 7% can be made preparations cream which meets the quality test of physical and different concentration don’t influence stability cream. Keywords: cream, olive oil, cream type M/A

Item Type:	Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords:	cream, olive oil, cream type M/A
Subjects:	Q Science > QD Chemistry R Medicine > RS Pharmacy and materia medica
Divisions:	Fakultas Farmasi > Prodi D3 Farmasi
Depositing User:	magdalena kartika ningsih
Date Deposited:	20 Nov 2019 04:34
Last Modified:	20 Nov 2019 04:34
URI:	http://repo.setiabudi.ac.id/id/eprint/2109

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