UJI KARAKTERISTIK DAN UJI STABILITAS SEDIAAN SHEET MASK SERUM EKSTRAK ETANOL BIJI ALPUKAT (Persea americana Mill.)

Background: Avocado (Persea americana Mill.) contains secondary metabolites in each of its components including polyphenols, flavonoids, triterpenes, quinones, saponins, tannins, monoterpenes and sesquiterpenes. Avocado seeds have antioxidant potential with an IC50 value of 44.5793 ppm due to the presence of flavonoids which are able to ward off free radicals that can damage body cells and can brighten facial skin. The dosage form chosen for this research is sheet mask because it has an Occlusive Dressing Treatment (ODT) mechanism which has good absorption and permeability, is packaged efficiently and hygienically and does not need to be cleaned after being used on the face. Research purposes: To determine the effect of variations in the levels of ethanol extract of avocado seeds (Persea americana Mill.) on physical and chemical characteristics (organoleptic, homogeneity, viscosity, dispersion and pH of the preparation) as well as physical and chemical stability using the freeze thaw cycling method. Method: The research method used was experimental by comparing the effect of variations in the levels of ethanolic extract of avocado seeds (Persea americana Mill.) (3%, 4%, and 5%) on the physical and chemical characteristics and stability. Results and Conclusion: Based on the results of statistical tests, increasing the concentration of avocado seed ethanol extract in the sheet mask serum formulation has a significant effect on viscosity and pH characteristics. Meanwhile, the dispersion characteristic of increasing the concentration of avocado seed ethanol extract in the serum sheet mask preparation did not have a significant effect. The results of the stability test using the freeze thaw cycling method have a significant effect on the viscosity and pH values, for the viscosity after storage does not meet the requirements of 230-1150 cPs. While the observation of pH after storage is still in the range of requirements, namely 4.5-6.5