UJI FORMULASI DAN EVALUASI FISIK KRIM EKSTRAK ETANOL DAUN MURBEI (Morus alba L.)

Abstract

Mulberry leaves (Morus alba L.) contain phenolic compounds that serve as antioxidants. Cream is a beauty product that can contain antioxidants in its formulation to protect the skin from free radical exposure. Therefore, this study aims to determine the effect of different emulsifier concentration variations and the physical evaluation results of the ethanol extract cream of mulberry leaves (Morus alba L.). The emulsifiers used are stearic acid and triethanolamine with ratios in each formulation including F1 (14%:3%), F2 (13%:4%), and F3 (12%:5%). The extraction method used is maceration with 96% ethanol as the solvent for five days. The cream was physically evaluated, including organoleptic tests, homogeneity tests, pH tests, spreadability tests, adhesion tests, and stability tests using the cycling test method for six cycles; then, the physical evaluation results were observed before and after the cycling test.

The organoleptic test results showed that the cream had a dark green colour, a distinctive mulberry leaf aroma, and a semi-solid form with different consistencies, namely F1 (soft), F2 (softer), and F3 (very soft). All three formulations showed homogeneous results and had a pH of 5. The spreadability test results were in the range of 5-6 cm. The adhesion test results were in the 5.00-9.93 seconds, and the stability test results were stable.

It can be concluded that the variation in the concentration of the emulsifiers stearic acid and triethanolamine affects the formulation of the ethanol extract cream of mulberry leaves (Morus alba L.).