FORMULASI DAN UJI FISIK SEDIAAN LIP BALM KOMBINASI SARI BUAH NAGA MERAH (Selenicereus monacanthus) DAN MINYAK ZAITUN (Oleum olivea)

Abstract

Recently, people are more inclined to choose cosmetics with natural ingredients because people believe that natural ingredients will be safe to use than cosmetic products that contain harmful chemicals. This is the main reason for making this lip balm using natural ingredients such as red dragon fruit juice and olive oil as cosmetics that are safe to use and environmentally friendly. The research method was experimental. 150 grams of fresh red dragon fruit juice was used and after the extract was made, the yield was 100 grams. After the preparations were made, physical tests and stability tests were carried out. The organoleptic test results for the lip balm preparations experienced a color change due to oxidation, the homogeneity test obtained homogeneous lip balm preparations, and the pH test for the lip balm preparations for the three formulasitions was in the range of 5-7 both before and after the stability test, the melting temperature test for the preparations before the stability test the results obtained were 65 degrees Celsius and after testing the stability of 60 degrees Celsius, the adhesion test was in the range above 60 seconds after testing the stability of the adhesion increased, the spreadability test was in the range of 5-5.8 and after testing the stability the spreadability increased. Lip balm from red dragon fruit (Selenicereus monacanthus) has been made unstable in color because after 2 weeks of storage the color of the lip balm fades and from the three formulasitions the difference in the concentration of the emulsifier does not affect the smell and color of the lip balm, but only affects the consistency of the preparation lip balms.

Keywords: Lip balm, red dragon fruit, olive oil, temperature, smell