Electronic Theses and Dissertation

Daun bayam merah (Amaranthus tricolor L.) merupakan tanaman yang memiliki banyak manfaat, salah satunya sebagai antioksidan karena mengandung flavonoid dan antosianin senyawa yang berfungsi sebagai pigmen alami yang memberi warna pada sediaan. Penelitian ini dilakukan untuk mengetahui apakah sediaan blush on cream yang dihasilkan memenuhi persyaratan parameter sediaan yang baik dan dapat memberikan warna yang stabil serta aman digunakan. Sediaan blush on cream dibuat kedalam 4 formula yaitu F0,F1. F2, dan F3 dengan masing-masing konsentrasi ekstrak etanol daun bayam merah yaitu 0%, 5%, 10%, dan 15%. Evaluasi sediaan blush on cream berupa uji organoleptis, pH, homogenitas, daya sebar, daya lekat, viskositas, stabilitas sediaan, stabilitas warna sediaan, iritasi, dan kesukaan. Hasil evaluasi sediaan menunjukkan bahwa formula sediaan blush on cream F0, F1, F2, dan F3 memiliki hasil yang homogen, dengan pH, dan stabilitas yang memenuhi standar serta tidak mengiritasi saat digunakan. Hasil uji organoleptis yang diperoleh yaitu F0 berwarna cream, F1 berwarna coklat pudar, F2 berwarna lebih coklat dibandingkan F1, dan F3 berwarna coklat tua, semua sediaan beraroma strawberi dan berbentuk semi padat. Hasil uji stabilitas warna menunjukkan pada F0, F1, dan F2 tidak terjadi perubahan warna pada sedian, sedangkan F3 dengan hasil 0,28% terjadi perubahan warna yang relatif rendah. Hasil uji kesukaan didapatkan F3 paling disukai penelis baik dari segi warna maupun aroma. Kesimpulan dari penelitian ini menunjukkan bahwa uji mutu fisik setiap formula telah memenuhi standar blush on cream.

Kata kunci: formulasi, daun bayam merah, blush on cream, antosianin

Red amaranth leaves (Amaranthus tricolor L.) are plants that have many benefits, one of which is as an antioxidant because they contain flavonoids and anthocyanins, compounds that function as natural pigments that give color to preparations. This study was conducted to determine whether the blush on cream preparations produced met the requirements for good preparation parameters and could provide stable color and be safe to use. The blush on cream preparations were made into 4 formulas, namely F0, F1, F2, and F3, with respective concentrations of red amaranth leaf ethanol extract of 0%, 5%, 10%, and 15%. The evaluation of the cream blush preparations consisted of organoleptic testing, pH, homogeneity, spreadability, adhesion, viscosity, preparation stability, color stability, irritation, and preference. The results of the preparation evaluation showed that the F0, F1, F2, and F3 cream blush preparation formulas had homogeneous results, with pH and stability that met the standards and did not cause irritation when used. The organoleptic test results obtained were that F0 was cream-colored, F1 was pale brown, F2 was browner than F1, and F3 was dark brown. All preparations had a strawberry aroma and were semi-solid in form. The color stability test results showed that there was no color change in preparations F0, F1, and F2, while F3, with a result of 0.28%, showed a relatively low color change. The preference test results showed that F3 was the most preferred by the testers in terms of both color and aroma. The conclusion of this study indicates that the physical quality test of each formula has met the standards for cream blush. Keywords: formulation, red spinach leaves, cream blush, anthocyanins