The Quality of Cream Formulated From Gambier Leaf Extract

Abstract

Gambier (Uncaria gambier (Hunter) Roxb) is one of the natural ingredients which have quite a lot of empirical use. Many pharmacological compounds have found Gambier extract, one of which is as an antioxidant. The most dominant compound content is phenolic compounds. The present work was to evaluate the characteristics of the cream formulated from Gambier extract and its antioxidant properties. The research method was carried out in several stages, including extraction of Gambier leaf, formulation, and analysis of the characteristic of the product. The experimental design was completely randomized with 2 replications. The physical stability test was carried out by observing the cream stored at three different temperatures, namely 4 ± 2°C, 27 ± 2°C, 40 ± 2°C. The stability parameters observed were visual, pH, and viscosity. Determination of antioxidant activity was carried out using the DPPH (1,1-Diphenyl-2-picrylhydrazyl) suppression method based on the DPPH inhibition value (IC50). The result showed that the cream has a homogeneous with a greenish yellow color to green, pH ranging from 7.62 to 7.80, and viscosity in the range of 1500 to 5000 cP at a speed of 2 rpm. After storage 6 weeks, the viscosity tends to increase, particularly in speed at 2 rpm. Meanwhile, stability testing of 3 level temperature storage, there was no changing its homogeneity, odor, and texture. The concentration of extract Gambier leaf in the formula affected the % inhibition of product. The addition of Gambier leaf extract with different concentrations to the cream is thought to affect the physical stability of cream. The inhibition of product was ranging from 44.2 to 72.9 ppm