Wirastuti, Nadhilah (2024) FORMULATION AND PHYSICAL QUALITY TEST OF GREEN TEA (Camellia sinensis) EXTRACT SERUM PREPARATION WITH VARIATIONS IN GELLING AGENT XANTHAN GUM CONCENTRATION. S1 Undergraduate thesis, Universitas Darussalam Gontor.

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Abstract

Facial skin, being the most sensitive part of the body, is prone to various issues such as pigmentation, uneven skin tone, and signs of aging. In Indonesian women, these problems are particularly prevalent. To address these concerns, antioxidant compounds often found in skincare products like serum, are commonly used. Serum, known for its high concentration of active ingredients and low viscosity, offers a comfortable and easily absorbed application. A key component in serum formulation is the thickener, which significantly impacts its rheological properties and physical quality. This study aimed to determine the optimal xanthan gum concentration for producing a high-quality green tea extract serum. Experimental formulations were prepared using green tea leaf ethanol extract with varying concentrations of xanthan gum, namely F1 (0.25%), F2 (0.5%) and F3 (0.75%) followed by rigorous physical quality testing, including organoleptic evaluation, homogeneity assessment, pH measurement, spreadability testing, and viscosity determination. The data obtained were analyzed using one-way ANOVA with SPSS 26. The study results showed that organoleptically the preparation was brown, had a distinctive green tea extract odor, and a semi-solid texture. The serum preparation produced good homogeneity properties; the pH value of the preparation was around 5 - 6; the spreadability value was 7 - 8.1 cm; and the viscosity was 156.4 - 719.6. Variations in xanthan gum concentration had no significant effect on spreadability (p> 0.05) but had a significant effect on the viscosity of the preparation (p <0.05). Based on these findings, the serum preparation formulated with a xanthan gum concentration of 0.75% (F3) was determined to possess the most desirable physical qualities.

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