Formulasi dan Evaluasi Kestabilan Fisik Krim Ekstrak Biji Lada Hitam (Piper nigrum L.) Menggunakan Variasi Emulgator

Abstract

Black papper seed extract has known for its antivitiligo potential. The  addition  of  black papper seed  extract was predicted can influence the physical  stability  of  the  cream.  Therefore, this research was aimed to test the physical stability of cream contained  black papper seed extract in varity of emulgator there is tween® 60-span® 60, tween® 80-span® 80, novemer®, dan viscolam®. Physical stability test using the cycling test method by storing the preparation at 4 ° ± 2 ° C for 24 hours and then storing it at 40°±2°C) for 24 hours. The storage time at these two different temperatures is considered as one cycle and carried out for 12 days. The stability parameters were organoleptic observations, homogeneity, dispersion, pH, viscosity and cycling test results. The results showed that there were differences in organoleptic values, pH, viscosity, homogeneity and dispersibility. The most stable cream was obtained, namely the cream formula using emulgator Tween® 60-span® 60, had a good organoleptic value, cream type m/a, pH 5.10, viscosity 46,800 cPs, spreadability 4.2 cm2, homogeneous cream . The results of this study indicate that black pepper seed extract cream can be formulated into a stable cream preparation.