Artikel Ilmiah : G1F013056 a.n. AMALIA NUR KHASANAH
| NIM | G1F013056 |
|---|---|
| Namamhs | AMALIA NUR KHASANAH |
| Judul Artikel | PENGARUH VARIASI OLEUM RICINI PADA FORMULASI SEDIAAN LIPSTIK MENGGUNAKAN ISOLAT KURKUMIN SEBAGAI PEWARNA ALAMI DENGAN BASIS BEESWAX DAN PARAFFIN WAX |
| Abstrak (Bhs. Indonesia) | Lipstik dengan pewarna alami semakin banyak diminati. Salah satu pewarna alami yang memiliki warna khas adalah kurkumin. Tingginya titik leleh kurkumin dapat berpengaruh pada tingkat kekerasan lipstik. Untuk itu, diperlukan bahan yang bersifat melembabkan (emmolient), yakni oleum ricini. Titik leleh oleum ricini yang sangat rendah diharapkan dapat menurunkan titik leleh lipstik sehingga kekerasan lipstik dapat dikurangi. Penelitian ini bertujuan untuk melihat pengaruh variasi konsentrasi oleum ricini terhadap sifat fisik dan stabilitas lipstik dengan pewarna alami kurkumin. Penelitian ini menggunakan metode eksperimental. Sediaan Lipstik dibuat dengan variasi konsentrasi oleum rinci sebesar 20 gram, 30 gram, 40 gram dan tanpa oleum ricini. Kemudian lipstik di evaluasi sifat fisik meliputi organoleptis, homogenitas, uji pH, daya oles, titik patah dan titik leleh selama 28 hari serta uji stabilitas cycling test sebanyak 14 siklus. Uji organoleptis, homogenitas, pH dan daya oles dianalisis secara deskriptif. Sedangkan uji titik leleh dan titik patah dianalisis dengan Kruskal-Wallis dan dilanjutkan dengan Mann-Whitney. Hasil penelitian membuktikan bahwa semakin besar konsentrasi oleum ricini pada formula akan semakin mempercepat hilangnya bau, memperbesar ketidakhomogenitasan warna, menurunnya kepadatan, intensitas warna oles, titik patah dan titik leleh lipstik yang dihasilkan. Sediaan lipstik yang paling baik adalah Formula I. |
| Abtrak (Bhs. Inggris) | The demands for lipstick with natural dyes are increase. One of the natural dyes which has a distinctive color is curcumin. The high melting point of curcumin can affect the hardness level of the lipstick. Thus, material which moisturizes (emmolient) like oleum ricini is needed. The low melting point of oleum ricini is expected to decrease the melting point of the lipstick; hence, the hardness level of the lipstick can be decreased. The aim of this research is to figure out the influence of variation of oleum ricini concentrations towards the physical characteristics and the stability of the lipstick with curcumin as the natural dye. This research used experimental method. Lipsticks were made by variations of oleum ricini with concentrations of 20 grams, 30 grams, 40 grams and without oleum ricini. Then, the lipstick was examined for its physical characteristics such as organoleptic, homogenity, pH test, smear point, breaking point and melting point for 28 days, whereas the stability test was carried out by cycling test for 14 cycles. Organoleptic test, homogenity, pH, and smear point are analyzed descriptively. While, the melting point and the breaking point were analyzed by Kruskal-Wallis and continued with Mann-Whitney. This research showed that the increase of oleum ricini concentration in the formula can accelerate the fading of the smell, decrease the homogenity of the color and the hardness of the lipstick, increase the intensity of smear color, breaking point, and melting point of the lipstick. The best lipstick formulation was Formula I. |
| Kata kunci | Lipstik, oleum ricini, kurkumin, sifat fisik, stabilitas |
| Pembimbing 1 | Dr M. Salman Fareza, M.Si |
| Pembimbing 2 | Nuryanti, M.Sc., Apt |
| Pembimbing 3 | |
| Tahun | 2017 |
| Jumlah Halaman | 10 |
| Tgl. Entri | 2017-07-21 02:53:06.724093 |