The Effect of HPMC Concentration as a Gelling Agent on Color Stability of Copigmented Blush Gel Extract of Purple Sweet (Ipomoea Batatas (L.) Lam.)

Abstract

Purple sweet potato contains anthocyanin pigments that can be used as natural dyes. However, the use of anthocyanins as dyes has less stable properties. Anthocyanin stability can be increased by the addition of copigments. Copigment that can be used is apple extract at pH 4.6. In this study, a blush was made. One of the blush dosage forms that can be made is gel. Blush gel can provide a cool feeling, easy to wash, soft, and not sticky on the skin. In the creation of gels, the gelling agent is one of the components that affect the characteristics of gel preparations. HPMC is a gelling agent used in the manufacture of blush gel preparations. This study aims to determine the effect of increasing the concentration of HPMC as a gelling agent on the color stability of the copigmented purple sweet potato extract blush gel. The preparations were made in 3 formulas with varying concentrations of gelling agent (F1) 1%, (F2) 1.5%, and (F3) 2%. The evaluation carried out included testing the physical characteristics of the gel, namely organoleptic test, pH test, dispersion test, phase separation test, color stability test, and preference test. The results showed that the evaluation of blush gel preparations met the requirements of pharmaceutical standards with the pH test value of blush gel preparations being 4.72 to 5.84 and the spreadability test value being 5.26 cm to 6.48 cm. The results of the color stability test on the three formulas showed that there were significant differences. The increase in the concentration of HPMC as a gelling agent on the color stability of the copigmented purple sweet potato extract blush gel was unstable during 28 days of storage.