Optimasi titik lebur sediaan lipstik kulit buah naga merah (Hylocereus polyrhizus) menggunakan metode D-Optimal Mixture

Noor, Sakinah Maghdalena (2018) Optimasi titik lebur sediaan lipstik kulit buah naga merah (Hylocereus polyrhizus) menggunakan metode D-Optimal Mixture. Sarjana thesis, Universitas Brawijaya.

Abstract

Rancangan D-optimal mixture digunakan sebagai instrumen optimasi titik lebur lipstik ekstrak kulit buah naga merah (Hylocereus polyrhizus). Komponenkomponen lipstik yang dioptimasi ialah beeswax 5%–20% , paraffin wax 25%–45, carnauba wax 1%–5%, vaselin albumalbum 10%–30%, castor oil 5%–12,5%, propilengikol 5%–15%, dan ekstrak kulit buah naga 10%–30. Diteliti sehubungan dengan titik lelehnya terhadap formula pembuatan lipstik. Variasi hasil titik lebur digambarkan sebagai fungsi kuadrat dari komponen utama lipstik. Kombinasi terbaik dari setiap faktor berdasarkan hasil rancangan D-optimal campuran beeswax 5,079%, paraffin wax 31,26%, carnauba wax 1,885%, vaselin album19,654%, castor oil sebesar 12,4%, propilengkol 20,548%, dan ekstrak buah naga sebesar 10%. Berdasarkan faktor – faktor tersebut, titik leleh pada 65oC diperoleh melalui eksperimen yang mana tidak berbeda jauh dari hipotesisnya yaitu 64,974oC. Carnauba wax merupakan faktor yang paling berpengaruh terhadap hasil yang diperoleh.

English Abstract

The D-optimal mixture experimental design was employed to optimize melting point of natural lipstick based on red dragon fruit (Hylocereus polyrhizus) skin. Components lipstick to optimize is beeswax 5%–20%, paraffin wax 25%–45, carnauba wax 1%–5%, vaseline album 10%–30%, castor oil 5%–12,5%, propilengikol 5%–15%, and extract of red dragon fruit’s skin 10%–30. Variation (melting point) could be depicted as quadratic function of the main components of the lipstick. The best combination of each significant factors determined by the Doptimal mixture design was beeswax 5,079%, paraffin wax 31,26%, carnauba wax 1,885%, vaseline 19,654%, castor oil se2,4%, propilengkol 20,548%, and extract of red dragon fruit’s skin 10%. Based on those significant factors, the 65oC melting point property was observed experimentally similar to its hypothesis, 64,974oC. Carnauba wax is the most influential factor on this response.

Item Type: Thesis (Sarjana)
Identification Number: SKR/FK/2018/345/051808360
Uncontrolled Keywords: Lipstik, Ekstrak kulit buah naga merah, D-optimal mixture-Lipstick, extract of red dragon fruit’s skin, D-optimal mixture.
Subjects: 600 Technology (Applied sciences) > 668 Technology of other organic products > 668.5 Perfumes and cosmetics > 668.55 Cosmetics > 668.550 212 Cosmetics--Formulas, recipes, etc
Divisions: Fakultas Kedokteran > Farmasi
Depositing User: soegeng sugeng
Date Deposited: 09 May 2020 18:28
Last Modified: 21 Oct 2021 07:58
URI: http://repository.ub.ac.id/id/eprint/167395
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