Formulasi Krim Ekstrak Etanol Buah Bit (Beta vulgaris L.) sebagai Antioksidan

Abstract

The skin is highly susceptible to free radical damage, including exposure to ultraviolet rays, which can trigger premature aging. Beets (Beta vulgaris L.) are known to contain secondary metabolites such as flavonoids, tannins, saponins, and alkaloids that exhibit antioxidant activity. This study aims to develop a physically stable cream formulation from beetroot ethanol extract that possesses antioxidant activity. The extraction method used in this study was maceration. The resulting concentrated extract was then formulated into an oil-in-water (O/W) cream base with varying extract concentrations (5%, 10%, and 15%). This study aimed to evaluate the physical stability of the creams, including organoleptic properties, pH, homogeneity, viscosity, spreadability, tackiness, and antioxidant activity using the DPPH (2,2-diphenyl-2-picrylhydrazyl) method. All formulations were homogeneous, with a pH of 5–6, viscosity of 3,537–3,544 cps, spreadability in the range of 5–7 cm, and adhesion time of 2.12–2.41 seconds. The IC50 value for pure beetroot extract was 190.50 ppm ((IC₅₀ 151-200 ppm weak), F1 cream (5%) at 732.85 ppm, F2 (10%) at 686.97 ppm, and F3 (15%) at 632.38 ppm (IC₅₀ >200 ppm very weak). It can be concluded that beet fruit extract can be formulated into a physically stable cream preparation, even though its antioxidant activity is classified as very weak