Cream Formulation Type M/A Extract Of Soybean (Glycine max L): Physical Stability Test And Effects On The Human Skin

Kurniasih, Nunik and , Anita Sukmawati, P.hD., Apt (2016) Cream Formulation Type M/A Extract Of Soybean (Glycine max L): Physical Stability Test And Effects On The Human Skin. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Soybean (Glycine max L) contains isoflavones that act as antioxidants. In order to increase the application, it was made in creams preparation. The purpose of this study is to determine the effect of variation stearic acid and cetyl alcohol to the physical stability of the cream and the effects on the skin. Extraction was done by freeze drying methode using water as the solvent. Creams were made into type oil in water (O/W) using various concentration of stearic acid and cetyl alcohol as an emulsifier and thickener in concentration of F1 (5,5:2), F2 (4,5:3), and F3 (2,5:5) respectively. Physical stability of the creams were evaluated for 2 months as well as the test on the the human skin for 1 month. The results showed the physical stability formulas after 2 months storage had homogeneous creams and there were no change in the organoleptic (smell and color). The pH value all formulas were 7,00 to 7,82. The higher the amount of cetyl alcohol used in the preparation produced the higher viscosity of creams. Combination of stearic acid and cetyl alcohol affected the ability of adhesion and the spreading ability of cream. Formula of soybean extract cream after 1 month application on human skin had increased the brightness on the skin.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Soybean (Glycine max L), cream, physical stability, effect on the skin.
Subjects:	L Education > L Education (General)
Divisions:	Fakultas Farmasi > Farmasi
Depositing User:	NUNIK KURNIASIH
Date Deposited:	14 Jun 2016 06:25
Last Modified:	01 Mar 2017 12:13
URI:	http://eprints.ums.ac.id/id/eprint/44117

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