Physical Stability Test Sunscreen Gel Extracts Blackberry Fruit (rubus fruticosus l.)

Blackberry ( Rubus sp.) fruit contains high levels of anthocyanins and other phenolic compounds, mainly flavonols and ellagitannins, which contribute to its high antioxidant capacity and other biological activities. Sunscreen preparations are cosmetic preparations that are used as protection to reduce the impact of sun exposure, whose formulations contain active ingredients to absorb or reduce sunlight, especially in areas exposed to ultraviolet rays and infrared waves. One of the potential natural ingredients for sunscreen is blackberry fruit ( Rubus sp.). Contains flavonoid compounds that can prevent the harmful effects of UV rays. This study aims to determine the stability of the blackberry fruit extract sunscreen gel formula for 90 days of storage to determine the SPF value test results of blackberry fruit extract using UV-Visible. The research design is an experimental research conducted in a laboratory. The sample used in this study was Blackberry which was made into thick extract by maceration method. Furthermore, the thick extract obtained was made into a sunscreen gel and then tested for physical stability and the calculation of the SPF value. The sunscreen potency test is determined based on the method of calculating the percent erythema transmission value (%Te) and the percent transmission pigmentation (%Tp) as well as the Sun Protection Factor (SPF) value. On testing the SPF the average value on the test day 0, day 7, day 15, day 21, day 30, day 60, day 90, respectively 28,03±0,77; 28,28±0,16; 28,46±0,41; 28,66±0,59; 28,85±0,33; 29,04±0,11; 29.24±0,27. Percent of erythema (% Te) testing over 90 days was included in the total block category. Percent pigmentation (% Tp) testing for 90 days was included in the total block category and the SPF test for 90 days was included in the category ultra.