Electronic Theses and Dissertation

Kulit putih buah semangka mengandung senyawa citrulline yang memiliki aktivitas
antioksidan sehingga mampu menangkal radikal bebas dan membantu menjaga
kelembaban kulit. Tujuan penelitian ini adalah memformulasi, mengevaluasi dan
menguji stabilitas sediaan moisturizer cream. Rancangan formula disusun
berdasarkan studi literatur yang berfokus pada kemampuan melembabkan yang
dihasilkan memenuhi persyaratan parameter yang baik. Sediaan moisturizer cream
dibuat dalam 4 formula yaitu F0, F1, F2, dan F3 dengan konsentrasi ekstrak etanol
kulit putih semangka masing-masing sebesar 0%, 3%, 4%, dan 5%. Evaluasi sediaan
moisturizer cream meliputi uji organoleptis, pH, homogenitas, daya sebar, daya
lekat, viskositas, iritasi, kelembaban, stabilitas, dan kesukaan. Hasil evaluasi
menunjukkan bahwa seluruh formula F0, F1, F2, dan F3 bersifat homogen, memiliki
pH, daya sebar, daya lekat, viskositas dan stabilitas yang memenuhi standar, serta
tidak menimbulkan iritasi saat digunakan. Hasil uji organoleptis menunjukkan bahwa
F0 berwarna putih, sedangkan F1, F2 dan F3 berwarna cream dengan aroma ekstrak
kulit putih semangka dan berbentuk semi padat. Hasil uji kelembaban menunjukkan
adanya peningkatan rata-rata kelembaban kulit pada setiap formula. F0 memiliki
rata-rata kelembaban 44,33% pada minggu ke-4, F1 sebesar 54%, F2 sebesar
56,33%, dan F3 sebesar 56,66%. Kesimpulan penelitian ini menunjukkan bahwa F3
memiliki aktivitas melembabkan paling tinggi dan kulit putih semangka dapat
diformulasikan dalam bentuk sediaan moisturizer cream.
Kata kunci : Formulasi, kulit putih semangka, moisturizer cream, evaluasi sediaan

The white rind of watermelon contains citrulline, a compound with antioxidant activity that can ward off free radicals and help maintain skin moisture. The purpose of this study was to formulate, evaluate, and test the stability of moisturizer cream preparations. The formula design was based on a literature study focusing on moisturizing capabilities that met the requirements for good parameters. The moisturizer cream preparations were made in 4 formulas, namely F0, F1, F2, and F3, with ethanol extract concentrations of white watermelon rind at 0%, 3%, 4%, and 5%, respectively. The evaluation of the moisturizer cream preparations included organoleptic testing, pH, homogeneity, spreadability, adhesion, viscosity, irritation, moisture content, stability, and preference. The evaluation results show that all formulas F0, F1, F2, and F3 are homogeneous, have pH, spreadability, adhesion, viscosity, and stability that meet standards, and do not cause irritation when used. Organoleptic test results show that F0 is white, while F1, F2, and F3 are creamcolored with the aroma of white watermelon peel extract and are semi-solid in form. Moisture tests showed an increase in average skin moisture in each formula. F0 had an average moisture content of 44.33% in week 4, F1 had 54%, F2 had 56.33%, and F3 had 61%. The conclusion of this study indicates that F3 has the highest moisturizing activity and white watermelon peel can be formulated into a moisturizer cream preparation. Keywords: Formulation, white watermelon peel, moisturizer cream, preparation evaluation