UJI AKTIVITAS SUN PROTECTION FACTOR (SPF) IN VITRO DAN FORMULASI KRIM EKSTRAK GRADE BIJI KOPI ARABIKA (Coffea arabica L.) GREEN BEAN

SITI NURDIANI AFIFATIL AFIAH, - (2022) UJI AKTIVITAS SUN PROTECTION FACTOR (SPF) IN VITRO DAN FORMULASI KRIM EKSTRAK GRADE BIJI KOPI ARABIKA (Coffea arabica L.) GREEN BEAN. Skripsi thesis, Sekolah Tinggi Farmasi Indonesia.

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Abstract

Biji kopi arabika (Coffea arabica L.) green bean grade specialty, premium dan defect merupakan salah satu bahan alam yang dapat dibuat sebagai bahan aktif dalam tabir surya. Kandungan pada setiap grade kopi arabika green bean tersebut mengandung fenolik, tanin, dan flavonoid yang dapat menghambat penetrasi sinar UV ke dalam kulit. Tujuan dari penelitian ini adalah untuk mengetahui nilai SPF dari masing-masing grade ekstrak etanol biji kopi arabika green bean yang diformulasikan dalam sediaan krim berdasarkan nilai SPF grade ekstrak tertinggi secara in vitro menggunakan metode spektrofotometri pada panjang gelombang 290-320 nm. Krim dibuat dalam 3 formula dengan variasi kombinasi asam stearat dan trietanolamine. Evaluasi uji stabilitas mutu fisik sediaan krim mencakup uji organoleptis, pH, viskositas, daya sebar, daya lekat, serta sentrifugasi yang sesuai Standar Nasional Indonesia SNI 16-4399-1996. Hasil kalkulasi nilai SPF menggunakan perhitungan Mansur menunjukkan bahwa ekstrak biji kopi arabika grade defect memiliki nilai SPF tertinggi dari konsentrasi 40 ppm sebesar 22,322 dengan nilai SPF krim tertinggi pada F2 dari konsentrasi 40 ppm sebesar 19,808. Hasil uji stabilitas mutu fisik sediaan F1, F2, dan F3 memenuhi syarat mutu fisik sediaan krim sesuai SNI dan setelah penyimpanan 28 hari sediaan krim masih memiliki aktivitas sebagai tabir surya. --- Arabica coffee beans (Coffea arabica. L) green beans grade, specialty, premium, and defect is a natural ingredient that can be created as an active ingredient in sunscreen. The content of each grade of arabica coffee beans (coffee arabica L.) green bean contains the phenolic compounds, tannins, and flavonoids that can obstruct UV rays' penetration into the skin. The objective of this study is to determine the SPF value of each grade of ethanol extract of the green bean arabica coffee beans formulated in cream preparations based on the highest SPF grade extract value in vitro using the spectrophotometric method at a wavelength of 290-320 NM. The cream was made in 3 formulas with variations in the combination of stearic acid and triethanolamine. The evaluation of the stability test of the physical quality of the cream preparation includes organoleptic, pH, viscosity, spread ability, adhesion, and centrifugation tests according to the Indonesian National Standard SNI 16- 4399-1996. The SPF value calculation using Mansur's calculation shows that the grade of arabica coffee bean extract defect has the highest SPF value from the concentration of 40 ppm at 22,322 with the highest SPF cream value at F2 from a concentration of 40 ppm at 19,808. The stability test results of the physical quality of F1, F2, and F3 preparations fulfil the physical quality requirements of cream preparations according to SNI, and after 28 days of storage, the cream preparations still have activity as sunscreen.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Tabir surya, Green bean, krim, SPF, kopi --- Sunscreen, Green Bean, Cream, SPF, Coffea
Subjects:	R Medicine > R Medicine (General)
Divisions:	Program Studi S1 Farmasi
Depositing User:	pustakawan - -
Date Deposited:	14 Sep 2024 14:17
Last Modified:	14 Sep 2024 14:17
URI:	http://repository.stfi.ac.id/id/eprint/1249

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