Pemanfaatan Ekstrak Buah Kaktus (Oputian elatior Mill.) sebagai Pewarna Alami pada Sediaan Lipstik

  • Nuur Aanisah Jurusan Farmasi FMIPA, Universitas Tadulako https://orcid.org/0000-0002-0900-9154
  • Evi Sulastri Jurusan Farmasi, FMIPA, Universitas Tadulako, Palu
  • Yusriadi Yusriadi Jurusan Farmasi, FMIPA, Universitas Tadulako, Palu
  • Friskilla Friskilla Jurusan Farmasi, FMIPA, Universitas Tadulako, Palu
  • Armini Syamsidi Jurusan Farmasi, FMIPA, Universitas Tadulako, Palu
Keywords: Opuntia elatior Mill, Betasianin

Abstract

Cactus fruit (Opuntia elatior Mill) is a flowering plant of the Cartacae family, which grows in high and dry plateau known to contain betacyanin compound, which is a natural dye of red color. The aim of this research is to identify the physical and chemical characteristics of betacyanin extract of cactus fruit on lipstick ingredients. The examination of physical and chemical characteristics includes organoleptic testing, homogeneity, melting point, pH, lipstick smearing, lipstick hardness and betacyanin levels in the lipstick. Observations were made on the first day and the seventh day of storage. The test results show red lipstick ingredients with a distinctive aroma of the betacyanin extract and densely dispersed homogenous texture. Meanwhile, the melting point test showed lipsticks melt at the temperature of 70°C, with pH value of the first day is 5,86 and the seventh day that is 6,13, polishing evenly and obtained lipstick 90g lipstick hardness level. The result of betacyanin content on the first day is 0.195 mg / 100gram, and on the seventh day is 0.105 mg / 100gram. In conclusion, lipstick produce with betacyanin extract of cactus fruit has good physical stability in accordance with SNI 16-4769-1998 about the ingredients of lipstick (Indonesian National Standard).

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Published
2020-07-22
How to Cite
Aanisah, N., Sulastri, E., Yusriadi, Y., Friskilla, F., & Syamsidi, A. (2020). Pemanfaatan Ekstrak Buah Kaktus (Oputian elatior Mill.) sebagai Pewarna Alami pada Sediaan Lipstik. Jurnal Sains Dan Kesehatan, 2(4). Retrieved from https://jsk.farmasi.unmul.ac.id/index.php/jsk/article/view/190