Stability of Emulsion Cream Extract Turmeric (Curcuma domestica Val.) in Various Concentration

Anastasia Bakkara, I Ketut Satriawan, Sri Mulyani


This research aims to: 1) determine the stability of the emulsion cream turmeric extracts (Curcuma domestica Val.) in various concentrations, 2) determine the concentration of extract that produce the best emulsion stability. This study consists of five concentrations of turmeric extract (50, 75, 100, 125, and 150 mg in 200 ml VCO). This experiment grouped into 3 based on time implementation of cream manufacture. Observations were made every week for 5 weeks. Observed variables are: homogeneity, separation ratio, dispersive power, adhesive power, pH, viscosity, and antioxidant capacity. Creamy emulsion stabilized to a concentration of 150 mg extract of turmeric on all variables except the dispersive and adhesive power. The characteristics of the best cream is obtained from the addition of extract turmeric 75 mg with the following characteristics: pH 7.2, viscosity 6,400 cPs, antioxidant capacity 8,334 mg GAEAC/100 g sample, homogeneous, no separate, dispersive power 3.93 cm, and adhesive power 17 seconds.

Keywords: turmeric extract, stability, cream, concentration, antioxidant

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ISSN (Paper)2224-3208 ISSN (Online)2225-093X

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