Uji Stabilitas Fisik Formula Krim yang Mengandung Ekstrak Kacang Kedelai (Glycine max)

Abstract

Soybean extract has been known for its antiaging potential. It was predicted that the addition of soybean extract to a cream could influence the physical stability of the cream. Therefore, this research was aimed to test the physical stability of cream containing soybean extract in different concentration (2%, 4%, 6%, and 8%). The physical stability test included the storage for eight weeks at room temperature, high temperature (40°±2°C), and low temperature (4°±2°C). The stability parameters were the organoleptic observation, pH, globul size, viscosity, and cycling test. Those four cream formulas showed good stability in organoleptic, pH, globul size, viscosity, and cycling test.

Keywords

• cream
• soybean
• physical stability testing
• krim
• kedelai
• uji stabilitas fisik