Evaluasi Masker Peel Off Ekstrak Kulit Pisang Cavendish (Musa acuminata L.) dengan Variasi Konsentrasi PVA
DOI:
https://doi.org/10.32382/mf.v22i1.1631Kata Kunci:
pisang cavendish, masker peel off, polyvinyl alcohol;Abstrak
Evaluation of Peel-Off Masks Containing Cavendish Banana (Musa acuminata L.) Peel Extract with Varying PVA Concentrations
Cavendish banana peel (Musa acuminata L.) contains antioxidant compounds such as flavonoids and phenolics, which have potential as active ingredients in cosmetic formulations, particularly peel-off masks. This study aimed to evaluate the stability of peel-off gel mask formulations containing Cavendish banana peel extract with varying concentrations of polyvinyl alcohol (PVA). The research was conducted experimentally in the laboratory using three different formulations (PVA 10%, 13%, and 16%). The banana peel extract was obtained through maceration using 70% ethanol, followed by the formulation of gel-based peel-off masks. The formulations were evaluated for organoleptic properties, homogeneity, viscosity, pH, spreadability, drying time, irritation potential, and stability using cycling tests. The results showed that all formulations met the requirements for organoleptic properties and homogeneity and did not cause skin irritation. The formulation containing 13% PVA (F2) demonstrated the most optimal physical stability, with consistent viscosity, ideal spreadability (5.3–5.6 cm), appropriate pH range (5.82–5.75), and drying time within acceptable limits (17.29–18.17 minutes). The F1 formulation had excessive spreadability and lower viscosity, while F3 showed the fastest drying time but less stable pH values. In conclusion, the 13% PVA formulation exhibited the best physical stability for peel-off gel masks containing Cavendish banana peel extract.
Kulit pisang Cavendish (Musa acuminata L.) mengandung senyawa antioksidan seperti flavonoid dan fenolik yang berpotensi digunakan sebagai bahan aktif dalam sediaan kosmetik, khususnya masker peel off. Penelitian ini bertujuan untuk mengevaluasi stabilitas sediaan masker gel peel off ekstrak kulit pisang Cavendish dengan variasi konsentrasi polivinil alkohol (PVA). Metode yang digunakan berupa penelitian eksperimental laboratorium dengan tiga formula berbeda (PVA 10%, 13%, dan 16%), dilakukan proses ekstraksi menggunakan maserasi dengan pelarut etanol 70%, dilanjutkan dengan formulasi sediaan gel dan evaluasi karakteristik fisiknya, meliputi uji organoleptik, homogenitas, viskositas, pH, daya sebar, waktu kering, uji iritasi dan stabilitas dengan metode cycling test. Hasil penelitian menunjukkan bahwa seluruh formula memenuhi persyaratan organoleptik dan homogenitas, serta tidak menyebabkan iritasi. Formula dengan PVA 13% (F2) menunjukkan kestabilan viskositas, pH, daya sebar (5,3–5,6 cm), dan waktu kering (17,29–18,17 menit) yang paling optimal dibanding formula lainnya. Formula F1 memiliki daya sebar terlalu tinggi dan viskositas terlalu rendah, sedangkan F3 memiliki waktu kering tercepat namun pH cenderung tidak stabil. Kesimpulannya, formulasi masker gel peel off ekstrak kulit pisang Cavendish paling stabil secara fisik terdapat pada konsentrasi PVA 13%.
Referensi
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