Formulasi Krim dari Kulit Buah Kakao (Theobroma cacao L.) Berkhasiat Antioksidan
Keywords:
cocoa pod husk, antioxidant, cream, physics stability, Span 60- Tween 60Abstract
A research about the antioxidant cream formulation from cocoa (Theobroma cacao L.) pod husk extract have been done. The research was aimed to formulate cream from extract of cocoa pod husk with high antioxidant activity and physically stable. Fresh cocoa pod husk was extracted with both of ethanol-water (7:3) and acetone-water (7:3), then both of extracts was tested their antioxidant activities by DPPH (2,2-diphenyl-1-picrylhidrazyl) method. The acetone-water (7:3) extract which have the higher antioxidant activity (IC50 = 0,08 mg/ml toward DPPH free radical) was formulated become cream preparation with variated emulsifying agents, i.e. anionic emulsifier (stearic-triethanolamine (TEA) with vary concentrations of TEA i.e. 1%, 2% and 3%) and nonionic emulsifier (Span 60-Tween 60 3%, 4% and 5%). The result of research indicated that antioxidant cream with Span 60-Tween 60 3% as emulsifying agent was the most physically stable cream.
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