Pengaruh Lama Pengadukan Terhadap Sifat Fisika Kimia Sediaan Krim Ekstrak Etanol Daun Pepaya (Carica papaya L.)

Abstract

Papaya leaf extract (Carica papaya L.) can be developed in the form of cream. The process of making cream preparations can affect the quality of the preparations that are formed. Mixing is the main factor that greatly influences the yield including organoleptic, homogeneity, spread diameter, pH of the resulting preparation and viscosity. The aim of this research was to find out how long the stirring time had an effect on the physical and chemical properties of the good papaya leaf ethanol extract cream preparation. This research was conducted using the post test only design method. Cream making using 1% papaya leaf ethanol extract with variations in stirring time of 10 minutes, 15 minutes and 20 minutes. The cream preparations obtained were evaluated for organoleptic tests, homogeneity, scatter diameter, and pH. Data on organoleptic test results and homogeneity were described, while data on pH test results and scatter diameter were analyzed using SPSS 23 with a 95% confidence level. The normality test uses the Shapiro-Wilk test, the homogeneity test uses the Levene's Test. If the results of the pH and scatter diameter tests were normally distributed and homogeneous, the One Way Anova test was continued, followed by the Least Significance Difference Test if it was significantly different (p0.05). If the distribution is not normal, the Kruskal Wallis test is carried out, followed by the Mann Whitney test if the result is (p0.05).