ThesisOpen AccessMetadata saja
2024•Skripsi, Thesis, Disertasi, dan Tugas Akhir
Strawberry is a fruit that contains antioxidant compounds that are effective for maintaining skin health and preventing premature aging. To facilitate its application, strawberry juice is formulated in gel form. The gel is formulated with CMC Na (Carboxymethyl cellulose Sodium) base. CMC Na has good attachment strength to the skin and can also increase the viscosity of gel preparations. This study aims to determine the effect of the addition of strawberry juice on the viscosity and diameter of spread of CMC Na-based gel preparations. This study was conducted using an experimental method, namely post testonly control group design by making the preparation formula, namely gel formula without strawberry juice (F1) and gel formula with strawberry juice (F2). Gel is made by developing CMC Na in water heated at a temperature of 80°C until it forms like a gel, then covered with aluminium and left to stand for 24 hours.The gel was allowed to stand for 24 hours so that the gel preparation could expand properly. The preparation was evaluated by viscosity and diameter spread test. Data that were normally distributed were analysed using the Independent t-test and data that were not normally distributed were tested with the Mann withney test with 95% confidence level.
ThesisOpen AccessMetadata saja
2024•Skripsi, Thesis, Disertasi, dan Tugas Akhir
Strawberry have high antioxidant activity. The benefits of strawberries for skin care can be developed in gel preparation form. The CMC Na base will produce a gel that is clear, non-toxic and does not cause irritation to the skin. This research aims to determine the results of the homogeneity test and the results of the spreadability test on the gel preparation. This research was conducted using an experimental method, namely posttest only control design. The preparation formulations made were a gel formula without the addition of strawberry juice (FI) and a gel formula with the addition of strawberry juice (FII). Gel test results include homogeneity tests and spreadability tests. The homogeneity test results are analyzed descriptively and the spreadability test results can be analyzed using the Independent Sample T-test in SPSS 23 with a 95% confidence level. The homogeneity test results show that F1 has a homogeneous preparation while F2 preparation is not homogeneous, characterized by uneven color differences and different particles found in the F2 preparation. Spreadability test results at F1 (5.76 ± 0.18) g.cm.s-1 and F2 (6.87 ± 0.14) g.cm.s-1. The spreadability test results show that there is a significant difference between F1 and F2. It can be concluded that the addition of strawberry juice can influence the results of the homogeneity test and spreadability test.
ThesisOpen AccessMetadata saja
2024•Skripsi, Thesis, Disertasi, dan Tugas Akhir
Strawberries contain antioxidants that can be used to smooth the skin, make the skin colour brighter and cleaner. Strawberry juice can be developed into active substances in gel preparations. The gel base used is CMC Na which has neutral properties, stable viscosity, resistant to microbial growth, produces a transparent gel base, and a resistant film on the skin when dry. This study aims to determine the effect of the addition of strawberry juice on the organoleptic and pH of CMC Na-based gel preparations. This research was conducted with posttest only control group design method. Formulations were made in 2 formulas, namely gel formulations without the addition of fruit juice (FI) and gel formulations with the addition of fruit juice (FII). The organoleptic test results were described and the pH test results were analysed using the Independent T-test test in SPSS 23 with a 95% confidence level. The results showed that the FI gel preparation had a thick texture, clear colour, no odour, and had a pH value of 6.80 ± 0.13. While the FII gel preparation has a slightly thick texture, pink colour, has a distinctive smell of strawberries, and has a pH value of 6.34 ± 0.22. The results showed that the addition of strawberry juice can affect the results of the organoleptic test and pH test.
