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 (Poltekkes Kemenkes Jayapura)
Fitriah Ardiawijianti Iriani (Poltekkes Kemenkes Jayapura)
Iyem Shahira (Poltekkes Kemenkes Jayapura)
Rahayu Samalo (Poltekkes Kemenkes Jayapura)

Formosa Journal of Science and Technology (FJST)
Vol. 5 No. 1 (2026): January 2026

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.