Karya Tulis Ilmiah

FORMULASI NAIL CARE CREAM FRAKSI METANOL KULIT BUAH JERUK SAMBAL (Citrus amblycarpa (Hassk.) Osche)

Berkas Tersedia

Abstract

Jeruk sambal (Citrus amblycarpa (Hassk.) Osche) merupakan tanaman yang memiliki kandungan senyawa aktif seperti flavonoid, polifenol, dan alkaloid yang berpotensi sebagai antioksidan. Penelitian ini bertujuan untuk mengetahui karakteristik nail care cream fraksi metanol kulit buah jeruk sambal (Citrus amblycarpa (Hassk.) Osche) terhadap uji organoleptik, homogenitas, pH, tipe emulsi, viskositas, daya sebar dan pemisahan fase. Tahapan penelitian fraksi metanol kulit buah jeruk sambal divariasikan konsentrasinya kemudian diformulasikan kedalam sediaan nail care cream. Evaluasi dilakukan terhadap parameter organoleptik, homogenitas, pH, tipe emulsi, viskositas, daya sebar, dan pemisahan fase. Hasil menunjukkan seluruh formula memiliki tekstur lembut, warna putih kekuningan, dan aroma khas jeruk, serta menunjukkan homogenitas yang baik. Semua sediaan tergolong dalam tipe emulsi minyak dalam air (M/A). Viskositas berkisar antara 273,3-280 dpa.s dan daya sebar berkisar antara 5,29-5,48 cm, ketiga formula berada dalam rentang yang sesuai untuk sediaan topical sehingga memenuhi persyaratan. Meskipun seluruh formula menunjukan karakteristik fisik yang baik, nilai pH yang diperoleh (6,70-7,00) belum sesuai dengan rentang pH yang dianjurkan untuk sediaan nail care cream.

Abstract (English)

Limau citrus (Citrus amblycarpa (Hassk.) Osche), is a plant that contains active compounds such as flavonoids, polyphenols, and alkaloids, which have potential antioxidant properties. This study aimed to determine the characteristics of a nail care cream formulated with the methanol fraction of limau citrus (Citrus amlycarpa (Hassk.) Osche), through evaluations of organoleptic properties, homogeneity, pH, emulsion type, viscosity, spreadability, and phase separation. The methanol fraction of the peel was formulated into nail care cream preparations with varying concentrations. Evaluations were conducted based on organoleptic characteristics, homogeneity, pH, emulsion type, viscosity, spreadability, and phase separation. The results showed that all formulations had a soft texture, yellowish-white color, a distinctive citrus aroma, and demonstrated good homogeneity. All creams were classified as oil-in-water (O/W) emulsions. Viscosity ranged from 273.3-280 dPa·s and spreadability from 5.29-5.48 cm, which fall within the acceptable range for topical preparations, indicating compliance with physical standards. Although all formulas demonstrated good physical characteristics, the pH values obtained (6.70–7.00) did not fall within the recommended pH range for nail care cream formulations.