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All Journal Indonesian Pharmacopeia Journal (IPJ)
Mohammad Rofik Usman
Universitas dr Soebandi
Chemistry Health Professions Medicine & Pharmacology

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FORMULATION AND DETERMINATION OF TOTAL FLAVONOID CONTENT OF FACE WASH GEL COCOA FRUIT EXTRACT (THEOBROMA CACAO L.) USING UV-VIS SPECTROPHOTOMETRY Ahmad Za'im Nabil; Dhina Ayu Susanthi; Mohammad Rofik Usman
Indonesian Pharmacopeia Journal Vol. 2 No. 1 (2025): January 2025
Publisher : LPPM Universitas dr. Soebandi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36858/ipj.v2i1.37

Abstract

Cosmetic products for skin care have recently been very popular among consumers, especially women. One type of face wash preparation that is used every day is face wash gel, this preparation is very suitable for dealing with facial skin problems. Plants or natural ingredients that can be used to formulate face wash gel preparations are cocoa fruit (Theobroma cacao L.) These compounds can be grouped into secondary metabolite compounds which are biomolecules that are used as new discovery materials in the development of herbal cosmetics. This research aims to formulate a face wash gel preparation and determine the total flavonoid content of the face wash gel from cocoa fruit extract (Theobroma cacao L.). This research uses a laboratory experimental research design by extracting cocoa pods using the maceration method with methanol solvent. Cocoa fruit extract face wash gel was formulated with a concentration of 2.5%, 5%, 7.5%, the formula was tested for the physical properties of the preparation, namely organoleptic test, homogeneity test, spreadability test, foam height test, pH test and viscosity test. Then the total flavonoid content of formula 3 face wash gel was determined using UV-Vis spectrophotometry. The results of the physical properties of the face wash gel preparations with concentrations of 2.5%, 5% and 7.5% met the test parameter requirements, while the results of determining the total flavonoid content of the formula 3 face wash gel received a value of 0.0005/mg/QE/g. Test of the physical properties of the face wash gel preparation from cocoa fruit extract (Theobroma cacao L.) meets the requirements and the face wash gel preparation in formula 3 cocoa fruit extract (Theobroma cacao L.) contains total flavonoid levels of 0.0005/mg/QE/ g.
FORMULATION OF KATUK (Sauropus androgynus L. Merr) LEAVEN EXTRACT EFFERVESCENT AID WITH VARIATIONS OF PEG 6000 LUBRICANT CONCENTRATION Eka Fitri Yanti; Revano Arnawinata; Nuri; Mohammad Rofik Usman
Indonesian Pharmacopeia Journal Vol. 2 No. 1 (2025): January 2025
Publisher : LPPM Universitas dr. Soebandi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36858/ipj.v2i1.44

Abstract

Katuk leaves are one type of herbal galactagogue that can increase prolactin and oxytocin levels, and contain nutrients that can be used to facilitate breast milk. This study aims to determine the optimal PEG 6000 Lubricant concentration variation that produces effervescent tablet physical properties that meet the physical properties test requirements. This research is a preexperimental laboratories research. The concentration variation of PEG 6000 lubricant used was 1%, 2% and 3%. Tablets were evaluated for their physical properties including organoleptics, weight uniformity, dissolving time, hardness, pH and fragility. The results of this study indicate that the physical properties of effervescent tablets from katuk leaf extract (S. androgynus) with varying concentrations of PEG 6000 Lubricant meet the requirements of physical properties of Organoleptics, Weight Uniformity, Dissolving Time and Fragility. However, the physical properties of hardness and pH value have not met the requirements of the physical properties test set, the effect of variations in the concentration of PEG 6000 Lubricant on the physical properties of effervescent tablets, namely on Weight Uniformity, Dissolving Time, Hardness test, pH test and Friability test. But in the Organoleptical test, Weight Uniformity, Dissolving Time does not give the effect of differences in lubricant concentration variations
Co-Authors Ahmad Za'im Nabil Dhina Ayu Susanthi Eka Fitri Yanti Nuri Revano Arnawinata