Pengaruh Penambahan Beeswax terhadap Kestabilan Fisik Lip Balm Berbasis Bioaktif Kakao
Abstract
Biji kakao telah dimanfaatkan di Indonesia dalam proses produksi makanan, minuman dan produk farmasi. Dalam dunia farmasi biji kakao memiliki komponen bioaktif yakni, lemak kakao dan polifenol yang dapat dimanfaatkan dalam pembuatan lip balm. Lemak kakao memiliki kekurangan karena dapat membentuk kristal polimorf yang dapat diatasi dengan penambahan beeswax. Tujuan dari penelitian ini adalah mengetahui pengaruh penambahan beeswax pada berbagai konsentrasi terhadap kestabilan fisik lip balm yang akan diperoleh dengan menggunakan bioaktif kakao. Dalam penelitian ini uji kestabilan fisik yang dilakukan meliputi uji organoleptis, uji homogenitas, uji daya oles dan uji titik lebur. Hasil penelitian memperlihatkan bahwa warna, bentuk sediaan, uji homogenitas dan uji daya oles pada semua formula yang dibuat sama. Sedangkan uji titik lebur diperoleh hasil yang berbeda-beda yakni pada F0 45oC, F1 50 oC, F2 52 oC, dan F3 55 oC.
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