Uji Organoleptis dan pH Sediaan Gel Sari Buah Stroberi (Fragaria x ananssa Duch.) dengan Basis Carboxymethyl Cellulose Sodium (CMC Na)

Abstract

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.