Uji Sifat Fisikokimia Sediaan Krim Ekstrak Daun Teh (Camellia Sinensis ) Dengan Variasi Konsentrasi Asam Stearat

Abstract

Tea leaf extract contains high antioxidants in the form of catechins that can be utilised in cosmetic preparations. Tea leaf extract is formulated in the form of a cream preparation with varying concentrations of stearic acid to facilitate use. This study aims to determine the physicochemical properties of tea leaf extract cream preparations with varying concentrations of stearic acid. The research method used Post Test Only Design. Extraction of tea leaf powder using 96% ethanol solvent by remaseration method. Tea leaf extract was made into cream preparations with variations in stearic acid concentrations F1 (10%), F2 (12.5%), and F3 (15%). Cream preparations were evaluated for physicochemical properties including organoleptic test, homogeneity test, pH test and spread diameter test. Data from organoleptic and homogeneity tests were analysed descriptively. The pH test and spread diameter were analysed with SPSS 26, using One Way Anova test followed by LSD test. The results of the organoleptic test showed that the cream had a yellowish green colour, a distinctive smell of tea leaves, and the form of F1 was slightly thick, F2 was thick, and F3 was very thick. Homogeneity test showed all three formulas were homogeneous. The pH test results showed F1 (7.890.13), F2 (7.650.10), and F3 (7.320.23). Spread diameter test showed F1 (6.490.03cm), F2 (5.330.16cm), and F3 (4.840.07cm). Organoleptic, homogenised, and pH tests met the requirements while the spread diameter test did not meet the requirements.