FORMULASI DAN EVALUASI FISIK KRIM EKSTRAK DAUN KERSEN (Muntingia calabura L.) DENGAN VARIASI KONSENTASI SODIUM LAURIL SULFAT SEBAGAI EMULGATOR
Cherry leaves (Muntingia calabura L.) are known to have antibacterial activity. Based on previous research shows that the extract concentration of 2.5% has a inhibitory power of 16.55 mm. To increase the effectiveness of the use of cherry leaves, formulations are made in the form of cream. This study aims to determine the effect of adding sodium lauryl sulfate to the physical properties of the cream. Cream made with 3 variations of sodium lauryl sulfate concentration that is 0.5%; 1%; 2%. The three formulations were tested for different physical properties by organoleptic, homogeneity, dispersion, adhesion, pH, protection. The results showed that the cherry leaf can be formulated as a cream preparation and on organoleptic testing, homogeneity, adhesion, protective power of cherry leaf extract cream meet the requirements of a good cream. In testing the spread of cherry leaves extract cream did not meet the requirements of a good cream.
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