Daniyati, Gita Fazriah (2025) FORMULATION AND EVALUATION OF ALOE VERA (Aloe vera Linn.) EXTRACT GEL FACIAL WASH AS AN ANTIOXIDANT. S1 Undergraduate thesis, Universitas Darussalam Gontor.

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Abstract

Aloe vera (Aloe vera Linn.) has long been recognized as a natural ingredient beneficial for skincare due to its moisturizing, soothing properties, and antioxidant content. The antioxidants in Aloe vera, such as polyphenols, aloin, and quercetin, play a crucial role in protecting the skin from damage caused by free radicals triggered by UV exposure, pollution, and other environmental factors. By incorporating Aloe vera extract into gel facial wash formulations, not only can effective cleansing be achieved, but also a synergistic delivery of antioxidant, moisturizing, and soothing benefits directly to the skin. This study aims to evaluate the physical quality, assess the antioxidant activity, and identify the optimal formulation of Aloe vera extract-based gel facial wash. The methods employed include physical stability tests such as pH, viscosity, and foam height evaluations, along with antioxidant activity assessment using the IC50 method. The results indicate that all formulas (F1, F2, and F3) demonstrated good physical stability over 14 days of storage, despite some changes in viscosity. Formula 2 (F2) exhibited the best antioxidant activity, with an IC50 value of 6.57 μg/mL, followed by Formula 3 (F3) at 9.18 μg/mL, and Formula 1 (F1) at 28.61 μg/mL. The superior performance of F2 is attributed to the optimal concentration of Aloe vera extract, which enhances the effectiveness of active compounds. In contrast, F1 showed lower activity due to insufficient extract concentration, while F3 experienced diminished activity, likely due to saturation effects at higher extract concentrations. To maximize antioxidant activity, it is recommended to optimize the concentration of Aloe vera extract within the formulation, with preliminary studies suggesting an optimal range around 4%. Furthermore, conducting hedonic tests is crucial to assess consumer acceptability and preference for the final product.

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