FORMULASI DAN UJI STABILITAS FISIK MASKER GEL PEEL-OFF EKSTRAK KULIT BUAH MANGGIS (Garcinia mangostana L.) DENGAN VARIASI KONSENTRASI HUMEKTAN MADU (Mel Depuratum)
Abstract
Masker gel peel-off merupakan kosmetik berbentuk gel yang membentuk lapisan elastis transparan saat dioleskan, dapat langsung dilepas tanpa pembilasan. Madu digunakan sebagai humektan karena sifatnya yang melembapkan, emolien, dan antioksidan. Kulit buah manggis ( Garcinia mangostana L.) mengandung senyawa alkaloid, flavonoid, saponin, dan tanin. Penelitian yang telah dilakukan bertujuan untuk mengetahui variasi pengaruh konsentrasi humektan madu F1 (10%), F2 (15%), dan F3 (20%) terhadap stabilitas fisik sediaan masker gel peel-off dari ekstrak kulit buah manggis ( Garcinia mangostana L.). Ekstrak etanol 96% kulit buah manggis diperoleh dengan metode maserasi dengan rendemen 10,10%. Uji stabilitas fisik menggunakan metode freeze thaw . Evaluasi sediaan meliputi organoleptik, homogenitas, pH, daya sebar, waktu pengeringan, viskositas, iritasi, kelembaban, dan sineresis. Hasil menunjukkan formula ketiga memenuhi persyaratan fisik yang baik. F3 memberikan peningkatan kelembapan tertinggi (25,5%), dibandingkan F1 dan F2 (22,5%, 24%), pada uji sineresis diperoleh nilai F1 (0,53%), F2 dan F3 (0,6%) serta nilai viskositas F1 (9360-13893 cPs), F2 (9706-15826 cPs) dan F3 (10826-16966 cPs). Variasi konsentrasi madu berpengaruh terhadap stabilitas fisik sediaan. Peningkatan konsentrasi madu meningkatkan viskositas, waktu pengeringan, dan kelembapan, tetapi menurunkan daya sebar dan sineresis. Hal ini karena madu bersifat higroskopis.
Kata kunci: Garcinia mangostana L., masker gel peel-off , madu, humektan, stabilitas fisik
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