Electronic Theses and Dissertation

Abstrak formulasi krim perona pipi dari ekstrak etanol ubi jalar ungu (ipomoea batatas l.) telah dilakukan. ekstrak etanol ubi jalar ungu diperoleh dengan cara diblender menggunakan pelarut campuran (etanol : asam asetat : air) dan dipekatkan dengan rotary evaporator. hasil karakterisasi menunjukkan ekstrak etanol ubi jalar ungu memiliki kadar air 15,83% ± 0,75, kadar abu total 11,96% ± 0,094, kadar sari larut air 42,5% ± 2,5, dan kadar sari larut etanol 35% ± 2,5. hasil uji fitokimia menunjukkan bahwa ekstrak etanol ubi jalar ungu mengandung golongan senyawa flavonoid, tanin, saponin, dan triterpenoid. sediaan perona pipi diformulasikan menjadi 4 formula, yaitu f0 (basis), f1 (ekstrak etanol ubi jalar ungu 10%), f2 (ekstrak etanol ubi jalar ungu 15%), dan f3 (ekstrak etanol ubi jalar ungu 20%). hasil evaluasi organoleptis menunjukkan bahwa f0 berwarna putih dengan aroma lavender, f1 berwarna ungu pucat dengan aroma lavender, f2 berwarna lebih ungu dibanding f1 dengan aroma lavender serta asam asetat, dan f3 berwarna ungu yang lebih pekat dibanding f2 dengan aroma lavender dan asam asetat. hasil evaluasi menunjukkan krim perona pipi yang dibuat homogen. hasil pengujian cycling test menunjukkan terjadi perubahan pada warna, aroma, daya oles, dan daya lekat setelah dilakukan cycling test. hasil pengujian ph dan viskositas menunjukkan perubahan setelah cycling test tetapi masih dalam rentang persyaratan. hasil uji iritasi menunjukkan seluruh formula tidak menyebabkan iritasi. berdasarkan hasil evaluasi yang dilakukan formula terbaik sediaan krim perona pipi ekstrak etanol ubi jalar ungu adalah f3 dan sediaan krim perona pipi ekstrak etanol ubi jalar ungu tidak stabil. kata kunci: ubi jalar ungu, krim perona pipi, warna ? abstract formulation blush on cream from ethanol extract of purple sweet potato (ipomoea batatas l.) has been done. ethanol extract of purple sweet potato is obtained by blending using a mixed solvent (ethanol: acetic acid: water) and concentrated with a rotary evaporator. the characterization results showed the ethanol extract of purple sweet potato had 15.83% ± 0.75 mouisture content, 11.96% ± 0.094 total ash, 42.5% ± 2.5 water-soluble metabolite and 35% ± 2.5 ethanol-soluble metabolite. phytochemical screening results showed that the ethanol extract of purple sweet potato contained flavonoid, tannin, saponin, and triterpenoid compounds. blush on cream preparation were formulated into 4 formulas, those are f0 (base), f1 (ethanol extract of purple sweet potato 10%), f2 (ethanol extract of purple sweet potato 15%), and f3 (ethanol extract of purple sweet potato 20%). organoleptic evaluation test showed that f0 were white with lavender aroma, f1 was pale purple with lavender aroma, f2 was more purple than f1 with lavender and acetic acid aroma, and f3 was more deep purple than f2 with lavender and acetic acid aroma. the evaluation results showed that the blush on cream was homogeneous the results of cycling test showed changed in color, aroma, polishing, and stickiness after cycling tests. the results of ph and viscosity tests showed changed after the cycling tests but were still in the range of requirements. the results of the irritation test showed that the entire formulas did not cause irritation. based on the evaluation carried out the best fomula for blush on cream preparation from ethanol extract of purple sweet potato was f3 and blush on cream from ethanol extract of purple sweet potato is unstable. keywords: purple sweet potato, blush on cream, color.