Uji Stabilitas Fisik Formula Krim yang Mengandung Ekstrak Kacang Kedelai (Glycine max)

Authors

Rosmala Dewi, Fakultas Farmasi Universitas Indonesia, Depok. 16424Follow
Effionora Anwar, Fakultas Farmasi Universitas Indonesia, Depok. 16424
Yunita KS, Fakultas Farmasi Universitas Indonesia, Depok. 16424

Abstract

Soybean extract has known for its antiaging potential. The addition of soybean extract was predicted can influence the physical stability of the cream. Therefore, this research was aimed to test the physical stability of cream contained soybean extract in different concentration (2%, 4%, 6%, and 8%). The physical stability test including the storage for eight weeks at room temperature, high temperature (40°±2°C), and low temperature (4°±2°C). Stability parameters were the organoleptic observation, pH, globul size, viscosity, and cycling test. Those four cream formula showed good stability in organoleptic, pH, globul size, viscosity, and cycling test.

Bahasa Abstract

Ekstrak kacang kedelai telah diketahui bermanfaat sebagai anti penuaan. Namun penambahan ekstrak kacang kedelai ke dalam sediaan krim diperkirakan dapat mempengaruhi stabilitas fisik sediaan tersebut. Oleh karena itu, penelitian ini bertujuan menguji stabilitas fisik sediaan krim yang mengandung ekstrak kadang kedelai dalam berbagai konsentrasi (2%, 4%, 6%, dan 8%). Uji stabilitas fisik mencakup penyimpanan selama 8 minggu pada suhu ruang, suhu tinggi (40°±2°C), suhu rendah (4°±2°C), dan uji cycling. Parameter stabilitas adalah pengamatan organoleptis, pH, ukuran globul, viskositas dan hasil uji cycling. Keempat formula krim menunjukkan stabilitas yang baik pada pengamatan organoleptis, pH, ukuran globul, viskositas dan hasil uji cycling

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Recommended Citation

Dewi, Rosmala; Anwar, Effionora; and KS, Yunita (2014) "Uji Stabilitas Fisik Formula Krim yang Mengandung Ekstrak Kacang Kedelai (Glycine max)," Pharmaceutical Sciences and Research: Vol. 1: No. 3, Article 5.
DOI: 10.7454/psr.v1i3.3484
Available at: https://scholarhub.ui.ac.id/psr/vol1/iss3/5