Abstract

FORMULATION OF ETHANOL EXTRACT CREAM OF RED GUAVA LEAVES (PSIDIUM GUAJAVA L) AND STABILITY TEST

Habibie Deswilyaz Ghiffari*, Sri Hainil, Salman Umar, Ghalib Syukrillah Syahputra and Sri Utami

ABSTRACT

Red guava flesh (Psidium guajava. L.) is rich in phenolic content which can be used as an antioxidant and as a sunscreen. This study aims to formulate and determine the physical stability of cream preparations from ethanol extracts of red guava leaves (Psidium guajava L) as antioxidants. The ethanol extract of guava leaves was obtained by maceration using 70% ethanol and then evaporated to obtain a thick extract of guava leaves (Psidium guajava L). The concentration of guava leaf extract used in cream preparations was a concentration of 3%, 6% and 9%. Cycling test method is a method used to see the physical stability of the cream which is carried out for 6 cycles. Evaluation of the physical characteristics of cream preparations includes organoleptic observation, homogeneity testing, type testing, pH measurement, viscosity measurement, and spreadability test. Cream preparations containing red guava leaf extract (Psidium guajava L) with concentrations of 3%, 6% and 9% during 4 weeks storage at low temperature and room temperature, Cream stabilized in parameters include pH, homogeneity, type creams, coverage, viscosity and cycling test testing. However, the result of the organoleptic test cream is unstable due to the change in room temperature storage.

Keywords: Red guava leaf, Cream, Physical stability, Cycling test.