FORMULASI DAN UJI AKTIVITAS ANTIOKSIDAN SEDIAAN KRIM EKSTRAK ETANOL DAUN JAMBU BIJI (Psidum guajava L.) DENGAN METODE DPPH

Riastri, Sylvia Eka (2022) FORMULASI DAN UJI AKTIVITAS ANTIOKSIDAN SEDIAAN KRIM EKSTRAK ETANOL DAUN JAMBU BIJI (Psidum guajava L.) DENGAN METODE DPPH. Skripsi thesis, Universitas Setia Budi.

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Abstract

Guava (Psidium guajava L.) contains flavonoid compounds which are efficacious as antioxidants. The cream dosage formula is easy to apply, non-sticky, and easily damaged by air. The purpose of this research was to formulate guava leaf extract of antioxidant cream with variations in the concentration of stearic acid and to determine the effect of changes in the concentration of stearic acid and TEA on physical properties and as well as antioxidant tests. Extraction of guava leaf powder was carried out by maceration method using 70% ethanol as solvent. The cream was made with variations of stearic acid and TEA as emulsifier, namely F1 (22% : 5%), F2 (24% : 6%), F3 (26% : 7%), F4 (28% : 8%), F5 (24 % : 6%). Physical evaluation was carried out on test parameters such as organoleptic observations, homogeneity, pH, viscosity. Testing the physical stability of the cream for 6 cycles using the Cycling Test method. The antioxidant activity test of guava leaf extract cream at a concentration of 12% was carried out using the DPPH method. The results of various tests of physical quality, stability, and antioxidant activity tests were analyzed using the SPSS (Statistical Package for the Social Sciences) program. Guava leaf extract has a very strong antioxidant activity with an IC50 value of 45.37 ppm. Obtained cream preparations that meet the requirements of physical quality test and stability test through pH and viscosity tests. The properties of the physical quality and stability of the antioxidant cream preparations of guava leaf extract (Psidium guajava L.) can be influenced by variations in the concentration of stearic acid and TEA which function as emulsifiers. The best formula for guava leaf extract cream with a concentration of stearic acid: TEA (22%: 5%) has moderate antioxidant activity with an IC50 value of 143.91 ppm. Key words : Cream, Psidium gujava L., Antioxidants, Stearic acid, TEA, DPPH

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Cream, Psidium gujava L., Antioxidants, Stearic acid, TEA, DPPH
Subjects:	R Medicine > RS Pharmacy and materia medica
Divisions:	Fakultas Farmasi > Prodi S1 Farmasi
Depositing User:	Tifany Nur Arfiana
Date Deposited:	30 Nov 2022 02:57
Last Modified:	30 Nov 2022 02:57
URI:	http://repo.setiabudi.ac.id/id/eprint/5625

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