FORMULASI MASKER PEEL OFF MENGANDUNG EKSTRAK KULIT BUAH DELIMA PUTIH (Punica granatum L.) 4%, 5% DAN 6% DENGAN BASIS POLIVINIL ALKOHOL DAN POLIETILEN GLIKOL 1500
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Institusion
Universitas Muhammadiyah Malang
Author
Subject
RS Pharmacy and materia medica
Datestamp
2019-08-08 03:16:19
Abstract :
Background: White pomegranate peel (Punica granatum L.) has a secondary metabolite component named ellagitannin and flavonnoid that works as an antioxidant. Antioxidants are very necessary to overcome premature skin aging. The use of peel off mask preparations is very practical because it can be cleaned by removing the layer from the skin without using water after the gel dries to form a film layer. Objective: This study was to determine the effect of concentrations of 4%, 5% and 6% white pomegranate peel extract on the physical and chemical characteristics (organoleptic, homogeneity, pH, viscosity, spread power and dry time) and stability of the preparation of peel off mask on the PVA and PEG 1500 bases. Method: Prepared peel off masks of white pomegranate skin extract formula 1 (4%), 2 (5%) and 3 (6%). Then the physical and chemical characteristics (organoleptic, homogeneity, pH, viscosity, spread power and dry time) and the stability of the peel off mask were evaluated. Results and Conclusions: From the results of the study the use of 4%, 5% and 6% white pomegranate skin extracts gave the physical characteristics of light brown organoleptic, has a distinctive aroma of extract and soft texture. There is no difference in homogeneity test, all preparations are homogeneous. Then from the result of viscosity test (cPs) (5966,67±208,17), F2 (6566,67±321,46), F3 (7200±173,21), spread power test (cm) F1 (9,48±0,28), F2 (9,0±0,09), F3 (8,70±0,61), dry time test (minutes) F1 (24,33±0,58), F2 (23,03±0,62), F3 (21,73±0,64), and pH test F1 (4,72±0,02), F2 (4,57±0,01), F3 (4,5±0,01), it was found that there were significant differences in the preparation of the peel off mask of white pomegranate peel extract. The results of the stability test of freeze thaw and stability at various temperatures found that all preparations remained stable and there were no significant organoleptic changes, whereas for the pH of the preparation there was a change in the form of a decrease in pH.
Background: White pomegranate peel (Punica granatum L.) has a secondary metabolite component named ellagitannin and flavonnoid that works as an antioxidant. Antioxidants are very necessary to overcome premature skin aging. The use of peel off mask preparations is very practical because it can be cleaned by removing the layer from the skin without using water after the gel dries to form a film layer. Objective: This study was to determine the effect of concentrations of 4%, 5% and 6% white pomegranate peel extract on the physical and chemical characteristics (organoleptic, homogeneity, pH, viscosity, spread power and dry time) and stability of the preparation of peel off mask on the PVA and PEG 1500 bases. Method: Prepared peel off masks of white pomegranate skin extract formula 1 (4%), 2 (5%) and 3 (6%). Then the physical and chemical characteristics (organoleptic, homogeneity, pH, viscosity, spread power and dry time) and the stability of the peel off mask were evaluated. Results and Conclusions: From the results of the study the use of 4%, 5% and 6% white pomegranate skin extracts gave the physical characteristics of light brown organoleptic, has a distinctive aroma of extract and soft texture. There is no difference in homogeneity test, all preparations are homogeneous. Then from the result of viscosity test (cPs) (5966,67±208,17), F2 (6566,67±321,46), F3 (7200±173,21), spread power test (cm) F1 (9,48±0,28), F2 (9,0±0,09), F3 (8,70±0,61), dry time test (minutes) F1 (24,33±0,58), F2 (23,03±0,62), F3 (21,73±0,64), and pH test F1 (4,72±0,02), F2 (4,57±0,01), F3 (4,5±0,01), it was found that there were significant differences in the preparation of the peel off mask of white pomegranate peel extract. The results of the stability test of freeze thaw and stability at various temperatures found that all preparations remained stable and there were no significant organoleptic changes, whereas for the pH of the preparation there was a change in the form of a decrease in pH.
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