Uji Stabilitas Fisik Formula Krim yang Mengandung Ekstrak Kacang Kedelai (Glycine max)

• Main Authors: Rosmala Dewi (Author), Effionora Anwar (Author), Yunita K S (Author)
• Format: Book
• Published: Universitas Indonesia, 2014-12-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.
• Notes: 10.7454/psr.v1i3.3484; 2407-2354; 2477-0612
• Keywords: cream; soybean; physical stability testing; krim; kedelai; uji stabilitas fisik; Pharmacy and materia medica; RS1-441; Therapeutics. Pharmacology; RM1-950
• Source: Pharmaceutical Sciences and Research, Vol 1, Iss 3, Pp 194-208 (2014)

Soybean extract has been known for its antiaging potential. It was predicted that the addition of soybean extract to a cream could influence the physical stability of the cream. Therefore, this research was aimed to test the physical stability of cream containing soybean extract in different concentration (2%, 4%, 6%, and 8%). The physical stability test included the storage for eight weeks at room temperature, high temperature (40°±2°C), and low temperature (4°±2°C). The stability parameters were the organoleptic observation, pH, globul size, viscosity, and cycling test. Those four cream formulas showed good stability in organoleptic, pH, globul size, viscosity, and cycling test.