Formulasi Dan Evaluasi Sedian Gel Sabun Cuci Tangan Ekstrak Jeruk Kalamansi (Citrus Microcarpa)
DOI:
https://doi.org/10.70075/jftsk.v2i1.145Keywords:
Jeruk Kalamansi (Citrus Microcarpa) , Gel, sabun cuci tanganAbstract
Jeruk Kalamansi (Citrus Microcarpa) telah dimanfaatkan bidang baik dalam bidang pangan, kosmetik, maupun pengobatan. Komponen-komponen utama dalam jeruk kalamansi (Citrus Microcarpa) yaitu Limonen, Asam dekanoat, Stearat, Asam linoleat, Flavonoid, dan Tanin. Sehingga perlu untuk dilakukan pengembangan ekstrak jeruk kalamansi (Citrus Microcarpa) untuk memformulasi dalam sedian gel sabun cuci tangan. Penelitian bertujuan Untuk memformulasi Serta Mengevaluasi Sediaan gel. Penelitian ini dilakukan dengan ekstraksi secara evaporasi. Formulasi ekstrak jeruk kalamansi (Citrus Microcarpa) dengan memvariasikan kosentrasi ekstrak jeruk kalamansi F1 (10%), F2 (30%), F3 (40%). Semua formulasi di evaluasi fisik meliputi evaluasi organoleptik F1 dan F2 memiliki warna hijau kecoklatan dan F3 memiliki warna hijau kehitaman,bau F1 F2 F3 memiliki bau khas zat aktif dan memiliki tekstur semi padat. Pada evaluasi pH F1 F2 F3 memiliki pH 5-6. Pada evaluasi viskositas pada F1 3807 cps, F2 3870 cps dan pada F3 memiliki nilai visko 3924 cps. Pada evaluasi daya sebar pada F1 dan F2 memiliki daya sebar 5 cm dan pada F3 memiliki viskositas 6,08 cm. Pada evaluasi Tinggi Busa pada F1 F2 F3 memiliki tinggi busa 2 cm. Pada daya hambat bakteri Hasil penelitian mendapatkan hasil yang menunjukan kosentrasi F3 40% dapat membunuh bakteri Staphylococcus epidermidis, Staphylococcus aureus, dan Pseudomonas aeruginosa. Berdasarkan hasil evaluasi dari ke 3 formula F3 memiliki hasil yang paling baikDownloads
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