FORMULASI DAN UJI MUTU FISIK SEDIAAN EMULGEL YANG MENGANDUNG NANO EKSTRAK DAUN KANGKUNG (Ipomoea aquatica forssk): FORMULASI DAN UJI MUTU FISIK SEDIAAN EMULGEL YANG MENGANDUNG NANO EKSTRAK DAUN KANGKUNG (Ipomoea aquatica forssk)

Mawaddah Mairina; Gabena Indrayani Dalimunthe; Zulmai Rani; Rafita Yuniarti

doi:10.51771/fj.v6i1.2201

Authors

Mawaddah Mairina Universitas Muslim Nusantara Al-Washliyah
Gabena Indrayani Dalimunthe Universitas Muslim Nusantara Al-Washliyah
Zulmai Rani Universitas Muslim Nusantara Al-Washliyah
Rafita Yuniarti Universitas Muslim Nusantara Al-Washliyah

DOI:

https://doi.org/10.51771/fj.v6i1.2201

Abstract

Emulgel is a topical preparation that has two phases, namely gel and emulsion, either of the oil-in-water or water-in-oil type that provides dermatological benefits and provides comfort for its users. The emulgel is made using nano extract from water spinach leaves, as they contain many secondary metabolites with potential antibacterial and anti-inflammatory properties. The nano form was chosen because it can increase drug absorption and effectiveness. The purpose of this study was to formulate emulgel preparations and to physically test nano emulgel preparations of kale leaf extract (Ipomoea aquatica Forssk). This study used an experimental method by extracting kale leaves using the maceration method with 96% ethanol, and phytochemical screening was carried out. The manufacture of nano extracts of kale leaves used the ionic gelation method, and emulgel preparations were carried out in orientation with concentrations of 10%, 15%, and 20%, then physical quality tests were carried out. The results obtained from this study indicate that the kale leaf extract contains positive alkaloids, flavonoids, saponins, tannins, and steroids. The results of the nano extract test obtained were 60.71 nm. The results of the quality test showed that the nano emulgel preparation of water spinach leaf extract met good physical parameters, including homogeneity, pH suitable for the skin, optimal spreadability, and stability of the preparation during storage.

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