Uji Viskositas dan Diameter Sebar Sediaan Gel Sari Buah Strawberry (Fragaria x ananssa Duch.) dengan Basis CMC Na

Abstract

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 80C 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.