The effect of avocado butter to stability of avocado emollient cream (original) (raw)
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Avocado butter is an unsafonifiable fraction of avocado oil that contains of 25-30 % fitosterol as anti-aging agent. In this research, the influence of 6 variation avocado butter between 1–11 % to o/w cream characteristics has been researched. O/W cream has been made by meltingand mixing methods at 70 0 C, and than cream product was evaluated. The result showed that o/w cream characteristics were progressively influenced by amount of avocado butter. In using avocado butter between 1–7 % in creams, the value of pH, viscosity, and particle size in product creams progressively go down, but theirs spread-abilities progressively go up. On the contrary cream characteristics that usage 9% of avocado butter, the value of viscosity and particle size began to go up while pH, but spread-abilities go down. Key words :avocado butter, O/W cream, cream characteristic, stability
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Abstract: Virgin Coconut Oil (VCO) is a pure oils that is extracted from fresh coconut meat at low temperatures. The formulation of VCO in cream dosage form could retain skin moisture and improve the acceptability. Xanthan gum is one of the emulsifier that used to form oil in water (O/W) cream. The purpose of this research were to determine the effect of xanthan gum concentration to the physical stability of VCO cream. VCO creams were prepared by emulsifying the oil phase and the water phase with the variation of xanthan gum concentration (2.5; 2.7; 2.9; 3.1; 3.3% w/w). Observation of the physical stability of the cream includes organoleptic, emulsion type, droplets size, viscosity, spreadability, adhesion, and ratio of separation volume was conducted until 7th week, and also the freeze-thaw test for three cycles. The results showed that each formulation could produces homogeneous light brown cream with oil in water type. Increasing of xanthan gum concentration would increases visco...
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Karakteristik emulsi krim dipengaruhi oleh suhu, kecepatan agitasi, waktu, tekanan dan surfaktan. Variasi emulgator seperti asam stearat dan trietanolamin (TEA) dapat mempengaruhi stabilitas krim. Tujuan penelitian yaitu menguji kestabilan fisik krim M/A ekstrak kulit alpukat dengan variasi kombinasi asam stearat dan TEA sebagai emulgator. Kulit buah alpukat diekstraksi dengan metode maserasi menggunakan pelarut aseton 70%, kemudian diformulasikan menjadi sediaan krim m/a dan diuji stabilitas fisiknya pada penyimpanan selama 4 minggu dalam suhu rendah (4±2ºC), suhu kamar (25±2ºC), dan suhu tinggi (40±2ºC) juga uji stabilitas sentrifugasi. Hasil penelitian menunjukkan sediaan F3 dan F4 tidak menunjukkan adanya perubahan pada uji organoleptik dan homogen setelah 4 minggu, memenuhi syarat uji pH, daya sebar dan daya lekat serta tidak ada pemisahan fase setelah uji sentrifugasi sedangkan F1 dan F2 mengalami perubahan pada uji organoleptik dan tidak memenuhi syarat pH. Berdasarkan hasil ...
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Abstrak Alpukat diformulasikan menjadi lotion, berdasarkan penelitian sebelumnya daun nya mengandung antioksidan tinggi yang diwakili dengan senyawa flavonoid. Tujuannya untuk mengetahui sediaan dari ekstrak etanol daun alpukat dapat melembabkan kulit. Penelitian ini dengan metode eksperimen. Ekstrak daun alpukat dilakukan dengan proses maserasi. Pemeriksaan sediaan dilakukan pada penelitian ini adalah uji skrining fitokimia, uji Ph, uji iritasi dan uji kelembapan kulit dengan konsentrasi 3% dan 5%. Avocado is formulated into a lotion, based on previous research, its leaves contain high antioxidants which are represented by flavonoid coumpounds . The aim was to determine whether the preparation of avocado leaf ethanol extract could moisturerize the skin. This research uses the experimental method. Leaf was carried out by a maceration process. Examination of the preparation carried out in this study were phytochemical screening tests, pH, Irritation and skin moisture with ...
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