KARAKTERISTIK FISIKA DAN KIMIA SEDIAAN KRIM EKSTRAK KULIT BAWANG MERAH (Allium ascalonicum) DENGAN VARIASI KONSENTRASI EKSTRAK

Abstract

The skin of onion (Allium ascalonicum L.) is a waste containing flavonoids that have the potential effect as antioxidants and sunscreens. The purpose of this study was to determine the physical and chemical properties of methanolic extract of A. ascalonicum L.. Formulas were made with variations in extract concentrations in F1 (0,018%), F2 (0,18%) dan F3 (1,8%). The physical characteristics evaluated were organoleptic, homogeneous, pH, viscosity, adhesion, dispersion, and cream type, while chemical characteristics were percent inhibition of DPPH and SPF values in vitro. Cream preparations showed good homogeneity, Type M/A and increased colour intensity and odor of onions. Physical characteristic showed the dispersal power (F1 6,35cm ; F2 7,17cm ; F3 7,34cm), viscosity (F1 50500cps ; F2 31833cps ; F3 24833cps), pH (F1 6,2 ; F2 5,8 ; F3 5,2), and adhesion (F1 10,3s ; F2 6,0s ; F3 5,5s). While chemical characteristic showed a percent inhibition of DPPH (F1 13,46% ; F2 48,97% ; F3 80,67%) and SPF value (F1 3,5 ; F2 13,31 ; F3 22,06). This study shows that increasing the concentration of extract will increase the color intensity and odor of the cream, the dispersal power, percent inhibition of DPPH, and SPF value, but reduce the viscosity, pH, and adhesion of the final cream preparations.