Evaluasi Karakteristik Fisik dan Stabilitas Emulsi Ekstrak Daun Kersen (Muntingia calabura L.) pada Berbagai Konsentrasi Ekstrak
Abstract View: 4,
DOI:
https://doi.org/10.32665/faskes.v4i1.6927Keywords:
emulsi, ekstrak, Muntingia calabura L, karakteristik fisik, stabilitasAbstract
Latar Belakang: Daun kersen (Muntingia calabura L.) diketahui mengandung
senyawa flavonoid yang memiliki aktivitas antioksidan dan antiinflamasi. Namun,
senyawa flavonoid memiliki stabilitas yang relatif rendah dan mudah mengalami
degradasi selama penyimpanan, sehingga diperlukan pengembangan dalam bentuk
sediaan, salah satunya emulsi. Tujuan: Penelitian ini bertujuan untuk mengevaluasi
karakteristik fisik dan stabilitas sediaan emulsi yang mengandung ekstrak etanol
daun kersen. Metode: Ekstrak daun kersen diperoleh melalui metode maserasi
menggunakan etanol 96% sebagai pelarut. Ekstrak kemudian diformulasikan ke
dalam sediaan emulsi dengan tiga variasi konsentrasi, yaitu F1 (0,1%), F2 (0,2%),
dan F3 (0,3% b/v). Karakteristik fisik sediaan dievaluasi melalui uji organoleptik,
homogenitas, viskositas, pH, daya lekat, dan tipe emulsi. Stabilitas fisik dievaluasi
menggunakan uji freeze-thaw dan sentrifugasi. Hasil: Seluruh formula
menghasilkan emulsi homogen, berwarna kuning hingga kuning pekat, beraroma
khas, bertekstur agak kental, dan bertipe minyak dalam air (M/A). Nilai pH berkisar
5,53–5,63 dan viskositas 5,32–7,96 cPs, dengan daya lekat <1 detik. Hasil uji
freeze-thaw dan sentrifugasi menunjukkan tidak terjadi pemisahan fase maupun
pembentukan partikel kasar. Setelah uji freeze-thaw, emulsi berubah menjadi putih
keruh dengan pH 5,55–5,70 dan viskositas 5,92–8,06 cPs. Kesimpulan: Emulsi
ekstrak daun kersen pada ketiga variasi konsentrasi memiliki karakteristik fisik dan
stabilitas yang baik.
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