FORMULASI DAN EVALUASI STABILITAS FISIK SEDIAAN LIP BALM MINYAK ALMOND (Prunus amygdalus dulcis)
Abstract
There has been many studies talked about almond oil has a moisturizing effect on the skin and illipe butter that can be used as the base of lipstick. This research focuses on the physical stability characteristics of almond oil as a lip moisturizer by using tengkawang fat as a base. The formulation of lip balm is made with 3 variations in almond oil concentration, i.e, 5%, 10%, and 15%. Evaluations include: topical test, organoleptic test, homogeneity test, pH test, and stability test. The results showed that lip balm color is peach, surface can moisturize the skin of the lips, raspberry-scented, and textured quite hard as lip balm texture in general, homogeneous, pH ranges from 5.62-5.91. pH during the 28-day test analyzed using the ANOVA test showed no significant difference between the first day's and the next day's available with a proven p value >0.05. Lip balm evaluations of stability that there were no change in the organoleptic, homogenous, color intensity, and meaningful pH changes during the test period. The conclusion of this reseach, Formula lip balm I, II, and III were stable during 28 days of storage.
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