FORMULASI DAN UJI KARAKTERISTIK GEL UNTUK JERAWAT DENGAN KANDUNGAN EKSTRAK KUNYIT (Curcuma domestica Val.)

Background: Acne vulgaris or better known as acne is a skin disease that is often encountered. One of the causes of acne include genetics, endocrine, dietary factors, psychological factors, climate, P acnes bacterial infection, and cosmetics (Sampelan et al., 2013). The gel provides a cooling effect on the skin, very practical because it is a preparation that is easily evenly distributed and easy to wash. Turmeric (Curcuma domestica Val.) Turmeric is a tropical plant originating from Southeast Asia. The use of turmeric rhizome can be used as a preventative and to cure disease. Purpose : Knowing the effect of variations in levels of turmeric extract with levels of 5%, 7.5%, 10% on the physical and chemical characteristics and stability by freeze-thaw cycling method on turmeric extract gel preparations. Research Method: Turmeric extract is macerate using a 96% ethanol solvent. The gel formula contains CMC-Na, citrate buffer, propylenglikol, glycerin, PEG 400, Na EDTA, TiO2 and aqudest. Gel preparations are made by adding turmeric extract with a concentration of 5%, 7.5%, 10% into the gel base. Physical and chemical characteristics tests and freeze thaw stability tests on gel preparations Results and Conclusions: Based on the evaluation, variations in the content of turmeric Curcuma domestica Val. (5%, 7.5%, 10%) in turmeric extract gel preparations can provide significant differences in organoleptic, homogeneity, viscosity, dispersion, and pH of the preparation. The results of the stability tests that have been carried out on the three formulas using the freeze thaw method with test parameters including organoleptic, homogeneity, and pH checks, the results show that the preparation is unstable during the freeze thaw method storage process. decreased on the pH test, but all preparations remained homogeneous. The results showed that there was an effect (p < 0.005) between increasing levels of turmeric extract on the physical and chemical characteristics of the turmeric extract gel preparation. The pH of the preparation decreased (p < 0.005) After the stability test, it can be concluded that the turmeric gel preparation is not stable