Open AccessFORMULASI DAN KARAKTERISASI FISIK MASKER GEL PEELOFF EKSTRAK LENGKUAS (Alpinia galanga, (L.) Sw)
Author(s) -
Mar’atus Sholikhah,
Rahayu Apriyanti
Publication year - 2020
Publication title -
jurnal ilmu farmasi dan farmasi klinik/jurnal ilmu farmasi and farmasi klinik
Language(s) - English
Resource type - Journals
eISSN - 2716-3814
pISSN - 1693-7899
DOI - 10.31942/jiffk.v16i02.3233
Subject(s) - organoleptic , spreadability , food science , chemistry , chromatography , mathematics
Alpinia galanga (L.) Sw or galangal is widely used by Indonesian people as a spice in cooking.
The content of catechins and 1-acetoxicavicol acetate in the extract is known to have antioxidant
activity. The ability of these antioxidants needs to be applied to pharmaceutical dosage forms to
improve aesthetics and ease of use. One of the topical drug delivery systems that is in accordance
with the needs of the community today is the preparation of peel-off gel mask. The purpose of this
study was to determine the effect of variations in PVA gelling agent concentration as a mask base
on the physical characteristics of galangal extract peel-off gel masks. Three mask formulations
were made based on variations in the concentration of PVA in the range of 5% -15%. The physical
characterization of the preparations included organoleptic tests, homogeneity, pH, viscosity,
adhesion, dispersion, and drying time. Homogeneity and organoleptic parameters were analyzed
descriptively. The parameters of viscosity, drying time, pH, spreadability, and adhesion were
analyzed statistically using Anova Single Factor with a confidence level of 95%. The results
showed that the F1 and F2 formulas with PVA concentrations of 10% and 12.5% were the optimum formulas as a mask base. Based on statistical tests, variations in the concentration of PVA
significantly influence the parameters of mask adhesion with a p-value of 0.0001 (