Formulasi Krim dari Kulit Buah Kakao (Theobroma cacao L.) Berkhasiat Antioksidan

Abstract

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. Keywords: cocoa pod husk, antioxidant, cream, physics stability, Span 60- Tween 60 ABSTRAK Penelitian tentang formulasi krim antioksidan dari ekstrak kulit buah kakao (Theobroma cacao L.) telah dilakukan. Penelitian ini bertujuan untuk memformulasi krim dari ekstrak kulit buah kakao dengan aktivitas antioksidan tinggi dan stabil secara fisika. Kulit buah kakao segar diekstraksi dengan penyari etanol-air (7:3) dan penyari aseton-air (7:3) kemudian diuji aktivitas antioksidannya dengan metode DPPH (2,2-difenil-1-pikrilhidrazil). Ekstrak aseton-air (7:3) yang memiliki aktivitas antioksidan tertinggi (IC50 = 0,08 mg/mL terhadap radikal bebas DPPH) diformulasi menjadi sediaan krim dengan bahan pengemulsi yang bervariasi yaitu emulgator anionik (trietanolamin (TEA)-stearat dengan variasi konsentrasi TEA 1%, 2% dan 3%) dan emulgator nonionik (Tween 60-Span 60 3%, 4% dan 5%). Hasil penelitian menunjukkan bahwa krim dengan emulgator Tween 60-Span 60 3 % adalah krim yang paling stabil secara fisika. Kata kunci: kulit buah kakao, antioksidan, krim, stabilitas fisika, Tween 60-Span 60

Keywords

• cocoa pod husk
• antioxidant
• cream
• physics stabil ity
• Span 60- Tween 60