Formulation and Optimization of Marigold Flower (Tagetes erecta L.) Extract Emulgel using Response Surface Methodology
DOI:
https://doi.org/10.20527/jps.v12i2.21173Keywords:
Central Composite Design, Emulgel, Marigold, Xanthan Gum, Guar GumAbstract
Bunga marigold (Tagetes erecta L.) merupakan bahan alami yang memiliki potensi antioksidan untuk mencegah penuaan dini. Dapat digunakan sebagai antioksidan yang diformulasikan ke dalam bentuk sediaan kosmetik, salah satunya adalah sediaan emulgel. Penelitian ini bertujuan untuk mengoptimalkan formula sediaan emulgel ekstrak bunga marigold dengan variasi konsentrasi xanthan gum dan guar gum sebagai pembentuk gel. Optimasi formula dilakukan dengan Central Composite Design menggunakan software Design Expert v.13.0.1 dengan respon uji nilai viskositas, pH, dan daya sebar. Pada pengujian diperoleh 13 formula uji dengan rentang nilai viskositas, pH, dan daya sebar 483,33 ± 40,82 hingga 32333 ± 273,25 cPs, 5,19 ± 0,04 hingga 6,69 ± 0,01, dan 5,43 ± 0,05 hingga 8,6 ± 0,13 cm. Kemudian dilakukan uji stabilitas terhadap formula optimum basis sediaan emulgel dan emulgel ekstrak bunga marigold untuk mengetahui pengaruh penambahan ekstrak terhadap basis yang dibuat. Kesimpulan yang diperoleh dari penelitian ini adalah formula optimum dihasilkan dari konsentrasi xanthan gum dan guar gum masing-masing gelling agent sebesar 0,75%, dengan nilai viskositas 31616,7 ± 116,9 cPs, pH 6,14 ± 0,1, dan daya sebar 5,68 ± 0,12 cm. Uji stabilitas emulsi menghasilkan stabilitas yang baik. Berdasarkan uji normalitas dianalisis menggunakan aplikasi GraphPad Prism versi 10.4.0. Tidak ada pengaruh signifikan penambahan ekstrak pada basa emulgel yang terlihat selama uji stabilitas. Kata Kunci: Central Composite Design, Emulgel, Marigold, Xanthan Gum, Guar Gum Marigold flower (Tagetes erecta L.) is a natural ingredient with potential antioxidant properties to prevent premature aging. It can be used as an antioxidant formulated into cosmetic dosage forms, one of which is preparation emulgel. This research aims to optimize the emulgel preparation formula of marigold flower extract with varying concentrations of xanthan gum and guar gum as gelling agents. Formula optimization was carried out with Central Composite Design using Design software Expert v.13.0.1 with test responses for viscosity, pH, and spreadability values. On testing, 13 test formulas were obtained with a range of viscosity, pH, and spreadability values of 483.33 ± 40.82 to 32333 ± 273.25 cPs, 5.19 ± 0.04 to 6.69 ± 0.01, and 5.43 ± 0.05 to 8.6 ± 0.13 cm. Then a stability test was carried out on the optimum formula of marigold flower extract base and emulsion to determine the effect of adding the extract on the base preparation made. The conclusion obtained from this research is that an optimum formula was produced from the concentration of xanthan gum and guar gum of 0.75% for each gelling agent, with a viscosity value of 31616.7 ± 116.9 cPs, pH of 6.14 ± 0.1, and spreadability of 5.68 ± 0.12 cm. The stability test of the emulgel resulted in good stability. Based on the normality test analyzed using the GraphPad Prism application version 10.4.0. No significant effect on the addition of the extract to the emulgel base was seen during the stability test.References
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