THE EFFECT OF VARIATIONS IN THE CONCENTRATION OF THE TRIETHANOLAMINE AND STEARIC ACID ON THE PHYSICAL STABILITY OF THE NANOPARTICLE CREAM OF KAPUL SEED EXTRACT (Baccaurea macrocarpa)
Keywords:
cream, nanoparticle, emulsifier, triethanolamine, stearic acidAbstract
Nanoparticle cream are made to deliver the active ingredients more precisely to the target with minimal side effect. Preparation of kapul seed extract cream required the addition of emulsifier as it can affect the quality and stability of the cream. One of the emulsifiers used is triethanolamine and stearic acid with a certain concentration. This study aimed to determine the effect of variations in the concentration of triethanolamine and stearic acid on physical properties and determine the physical stability of cream preparations. The method used for this study is experimental with a true-experimental design. The results will be analyzed using one way ANOVA statistical test. The results showed that the nanoparticle cream of kapul seed extract with various concentrations of triethanolamine and stearic acid had no effect on the organoleptic and homogeneity tests, but did affect the viscosity, pH, stickiness and spreadability of the cream. The formula for nanoparticle cream of kapul seed extract that complies with the requirements is formula 1 in combination with 2 gram of triethanolamine and 4 gram of stearic acid for pH and spreadability, formula 3 with a combination of 3 gram triethanolamine and 10 gram stearic acid and formula 4 with combination of 4 gram triethanolamine and 12 gram stearic acid for adhesivity.
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