Optimasi Asam Stearat dan Trietanolamin Dalam Sediaan Krim Ekstrak Daun Jambu Biji (Psidium guajava L.) Sebagai Antioksidan

Abstract

Guava leaf extract has been shown antioxidant activity containing flavonoids, especially quercetin. The use of stearic acid and triethanolamine in cream preparations can form stable oil in water type emulsions. The study was conducted to obtain the optimum formula for cream preparations using a combination of stearic acid and triethanolamine. Guava leaf extract cream was made into three formulas based on Simplex Lattice Design. The optimum formula based on physical properties parameters; pH, viscosity, and spreadability, using Design Expert Software version 11. The optimum formula obtained was made and tested for physical properties of the cream analyzed using the one sample t-test. Antioxidant activity of the optimum formula was tested by DPPH method. The optimum formula of guava leaf extract cream was obtained from the composition of 2% stearic acid and 2% triethanolamine with the response of the physical properties of the optimum formula from the prediction and experiment results showed no significant difference. Antioxidant activity of the optimum cream amounted to 143,665 ppm μg/mL