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All Journal Formosa Journal of Science and Technology (FJST)
Salbilla Nurhaliza Linggi
Poltekkes Kemenkes Jayapura
Humanities Computer Science & IT Education Industrial & Manufacturing Engineering Social Sciences

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Formulation and Physical Quality Evaluation of Lip Balm Preparations Containing a Combination of Red Fruit (Pandanus conoideus Lamk.) Extract and Olive Oil (Olea europaea L.) Salbilla Nurhaliza Linggi; Fitriah Ardiawijianti Iriani; Iyem Shahira; Rahayu Samalo
Formosa Journal of Science and Technology Vol. 5 No. 1 (2026): January 2026
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjst.v5i1.400

Abstract

Lip balm is a cosmetic product used to maintain lip moisture and protect against environmental factors. This study aimed to formulate and evaluate the physical quality of a lip balm containing red fruit (Pandanus conoideus Lam.) extract and olive oil (Olea europaea L.). An experimental laboratory method was used, conducted in May 2025 at the Pharmaceutical Formulation Technology Laboratory, Jayapura Health Polytechnic. Physical quality tests included organoleptic properties, pH, homogeneity, spreadability, adhesion, stability, and hedonic evaluation. All formulations showed acceptable organoleptic characteristics, pH, homogeneity, adhesion, stability, and consumer acceptance. However, spreadability did not meet the required criteria. Based on hedonic testing, formulation F3 was the most preferred among the three formulations.
Co-Authors Fitriah Ardiawijianti Iriani Iyem Shahira Rahayu Samalo