FORMULASI GEL SARI LIDAH BUAYA (Aloe vera (L.) Brum.f.) DENGAN PERBEDAAN GELLING AGENT
Aloe vera is a plant that contains antioxidant compounds that can be used as active ingredients in making preparations, namely gel preparations. This study aims to determine the effect of using a gelling agent on the physical and chemical characteristics of aloe vera gel preparations. The gel preparation was made with the addition of 3% aloe vera juice as an active ingredient. Two formulations were made with different gelling agents, namely FI (HPMC 3%) and FII (CMC-Na 3%). Each formula was evaluated for characteristics including organoleptic test, homogeneity test, pH test, distribution diameter test, and viscosity test. Data from organoleptic tests and homogeneity tests were described, pH test results and viscosity tests were analyzed using IBM SPSS Statistics 23. Statistical analysis of pH, distribution diameter and viscosity data began with Shapiro Wilk. If the significant value is >0.05, continue with Levent T-test. The pH and viscosity test results data which were normally and homogeneously distributed were then tested using the Independent T-test. If the data from the pH test, distribution diameter test, and viscosity test are not homogeneous and not normally distributed, then the test is continued with the Mann Withney test. The results of the evaluation of the characteristic test showed that F1 had a pH of 6.03 ± 0.03, a spread diameter of 5.0 cm ± 1.01 and a viscosity of 327.134 mPas while F2 had a pH of 6.75 ± 0.09, a spread diameter of 5.3 cm ± 1.17 and a viscosity of 150.534 mPas. The results of this study indicate that the use of gelling agents HPMC 3% and CMC-Na 3% affects the physical and chemical characteristics of aloe vera gel preparations.