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All Journal Jurnal Industri Hasil Perkebunan
Sampebarra, Alfrida Lullung
Balai Besar Industri Hasil Perkebunan
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Environmental Science Industrial & Manufacturing Engineering

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MEMPELAJARI KESTABILAN DAN EFEK IRITASI SEDIAAN LIPSTIK YANG DIFORMULASI DENGAN LEMAK KAKAO Sampebarra, Alfrida Lullung
Jurnal Industri Hasil Perkebunan Vol 11, No 2 (2016)
Publisher : Balai Besar Industri Hasil Perkebunan

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (242.854 KB) | DOI: 10.1111/jihp.v11i2.3420

Abstract

A study on stability and irritation effects of lipstick, formulated with cocoa butter has been done.The basic formulas of the lipstick refer to Risnawati et al, formula (2012). In this case, the addition of cocoabutter and ceraalba in the formulation of the lipstics was varied, respectively, at A (5,23% and 32,17%), B(10,40% and 26,96%), and C (15,70% and 21,74%) (w/w). The results showed that the addition of 5,23%cocoa butter and 32,17% cera alba (A), resulted in the best in the lipstick formulas, in terms of homogenity,melting point, sticking power on the lips, and color intensity. In the clinical test, it also showed not irritationefects on the skin.Keywords: lipstick, cocoa butter, stability, skin irritation
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