Physical Characteristics of Lip Cream Preparations with Natural Coloring Beetroot Extract (Beta Vulgaris L.)
DOI:
https://doi.org/10.38040/js.v16i1.896Abstract
Introduction: Cosmetics are a primary need for women to help them appear more attractive, one of the lip coloring cosmetics that is currently in great demand among consumers is lip cream. Lip cream is a liquid lipstick preparation that can moisturize the lips for a long time compared to solid form and produces a more even color on the lips. Lip cream coloring ingredients can be obtained from synthetic dyes and natural dyes. The coloring (pigment) found in red beets is betalain which can be used as an antioxidant
Methods: The research method is experimental. This research was carried out to formulate beetroot (Beta vulgaris L.) extract as a natural coloring for lip cream preparations. The independent variable in this research is beetroot (Beta vulgaris L.) extract as a natural coloring and the dependent variable is the physical characteristics of lip cream including organoleptic (shape, color and odor), pH, homogeneity and spread ability. Data analysis is descriptive.
Results: The results of this research show that the lip cream preparation has the characteristics of being in a semi-solid form, with a purplish red color, and a distinctive rose smell. The color and smell did not change until day 7. The pH test showed a pH of 3.39 on day 1 and 5.49 on day 7. The homogeneity test showed it was homogeneous until day 7. The spreadability test showed that it could be spread with an average spreadability of 5 cm.
Conclusion: This research shows that the lip cream color is dark or thick red in the preparation, organoleptic test, pH test, spreadability is in accordance with the desired design.
References
Barel, A., Maibach, H., & Paye, M. (2001). Handbook of Cosmetic Science and Technology. New York: Marcel Dekker.
Chaudari P., C. N., U., C. N., Premchandani, L. A., Dhankani, A., & S., P. (2018). A Review on Herbal Lipstick from Different Natural Coloring Pigmen. Indian Journal of Drugs, Vol. 6 No. 3, 174-175.
Ermawati, D., Chasanah, U., & N., H. (2017). Optimasi Formulasi Sediaan Lipstik Mengandung Ekstrak Etanol Ubi Jalar Ungu (Ipomoea batatas L). Prosiding : Meningkatkan Keilmuan Solusi Tantangan Profesi Kesehatan, 115 - 118.
Indahsari, A. (2019). Formulasi lip cream dengan Pewarna Alami Ekstrak Kayu Secang (Caesalpinia sappan L). Surakarta: Program Studi S1 Fakultas Farmasi Universitas Setia Budi Surakarta.
Jessica, R. L., & Arifian, H. (2018). Optimalisasi Basis Untuk Formulasi Sediaan Lip Cream. roceeding of the 8th Mulawarman Pharmaceuticals Conferences, (p. 260). Samarinda.
Mahdalin, A., Widarsih, E., & Harismah, K. (2017). Pengujian Sifat Fisika dan Sifat Kimia Formulasi Pasta Gigi Gambir dengan Pemanis Alami Daun Stevia. University Research Colloquium. University Research Colloquium, 137.
Mayasari, D., Rusdiana, T., Kania, Y. R., & Abdasah, M. (2018). Stabilitas Ekstrak Umbi Bawang Tiwai (Eleutherine americana (L.) Merr.) sebagai Pewarna Lipstik terhadap Perubahan Suhu, Waktu, Kondisi Penyimpanan, pH dan Adanya Oksidator. Indonesian Journal of Pharmaceutical Science and Technology, Vol. 5 No. 1, 9.
Mulangsri, D. A., Murrukmihadi, M., & Muaniqoh, E. (2017). Karakteristik Fisik Lipstik Sari Kulit Buah Naga Merah (Hylocereus costaricensis) dengan Variasi Perbandingan Konsentrasi Carnauba Wax dan Beeswax. Inovasi Teknik Kimia, Vol. 2 No. 2, 21.
Sari, N. M., Hudha, A. M., & Prihanta, W. (2016). Uji Kadar Betasianin Pada Buah Bit (Beta Vulgaris L.) dengan Pelarut Etanol dan Pengembangannya Sebagai Sumber Belajar Biologi. Vol. 2 No.1, p. 73. Jurnal Pendidikan Biologi Indonesia.
Septiani, F. (2018). Formulasi Sediaan Lipstik Ekstrak Kental Umbi Bit Merah (Beta vulgaris L) Dalam Bentuk Sediaan Liquid. Jurnal Skripsi Fakultas Farmasi, Universitas Widya Mandala Surabaya.
Setiawan, M. A. (2015). Ekstraksi Betasianin dari Kulit Umbi Bit (Beta vulgaris) Sebagai Pewarna Alami. Jurnal Ilmu Pertanian AGRIC, Vol. 27 No. 1, 39-41.
Setiawan, M., Nugroho, E., & Lestario, L. (2015). Ekstraksi betasianin dari kulit umbi bit (Beta vulgaris) sebagai Pewarna Alami. Jurnal Ilmu Pertanian AGRIC, Vol. 27, No. 1 dan 2, 39-41.
Yati, K., Jufri, M., Gozan, M., Mardiastuti, & Dwita, L. P. (2018). Pengaruh Variasi Konsentrasi Hidroxyl Propyl Methyl Cellulose (HPMC) terhadap Stabilitas Fisik Gel Ekstrak Tembakau (Nicotiana tabaccum L.) dan Aktivitasnya terhadap Streptococcus mutans. Pharmaceutical Sciences and Research , Vol. 5 No. 3, 135.
Yulyuswarni. (2018). Formulasi Ekstrak Kulit Buah Naga Merah (Hylocereus polyrhisus) sebagai Pewarna Alami dalam Sediaan Lipstik. Jurnal Analisis Kesehatan, Vol. 7 No. 1, 675.
Downloads
Published
Versions
- 2024-08-26 (2)
- 2024-05-07 (1)
How to Cite
Issue
Section
Citation Check
License
Copyright (c) 2024 Surya
This work is licensed under a Creative Commons Attribution 4.0 International License.
- The journal allows the author to hold the copyright of the article without restrictions.
- The journal allows the author(s) to retain publishing rights without restrictions.
- The legal formal aspect of journal publication accessibility refers to Creative Commons Attribution (CC BY).
