Uji pH dan Homogenitas Sediaan Krim Ekstrak Daun Pegagan (Centella asiatica (L.) Urb.) Dengan Variasi Konsentrasi Emulgator
Pegagan leaves have antioxidant activity. The use of pegagan leaf extract can be made easier by formulating it into a cream preparations. This study aims to determine the effect of different emulsifier concentrations on the pH and homogeneity of the cream preparation of pegagan leaf extract. The research method is an experimental posttest only design. The extract of pegagan leaves was obtained through maceration using 96% ethanol. The obtained extract was formulated into cream preparations, creating 3 formulas with different concentrations of the emulsifiers Tween 80 and Span 80, namely F1 (4:6), F2 (5:5), and F3 (6:4). The cream preparation of the pegagan leaf extract was tested for physical properties, including pH and homogeneity tests. The homogenity test results were analyzed descriptively. The pH test was analyzed using the One Way ANOVA test followed by the LSD test. The results of the organoleptic test showed that the cream was green in color, had a characteristic pegagan leaf smell, and the consistency of F1 was thick, while F2 and F3 were somewhat thick. The homogeneity test showed that all three formulas were homogeneous. The pH test results indicated that F1, F2, and F3 had values of 7.62±0.08; 7.79±0.10; and 7.86±0.08, respectively, which showed significant differences (sig0.05). The conclusion of the study showed that different emulsifier concentrations affect the pH test and homogeneity of the centella asiatica leaf extract cream formulation.