Formulasi dan Evaluasi Sediaan Nanokrim yang Mengandung Minyak Jojoba (Simmondsia chinensis) sebagai Pelembab

Abstract

Background: Moisturizer is a type of cosmetic that functions to hydrate the skin by reducing the evaporation of water from the skin and drawing water from the air into the stratum corneum which is dehydrated. Jojoba oil contains vitamin E, vitamin B complex, 0.3% palmitic acid, 0.3% palmitoleic acid, 0.2% stearic acid, 9.3% oleic acid. The content of vitamin E and vitamin B is useful for locking moisture in the skin. Nanocream is a delivery system technology for cosmetic products, which can accelerate the absorption of active substances contained in a preparation because of its very small size. Objective: This study was aimed to formulate a stable nanocream preparation, met the physical quality requirements of the preparation and compare nanocream preparations containing jojoba oil to cream preparations containing jojoba oil. Method: Nanocream preparations containing jojoba oil 2.5% (F1), 5% (F2) and 7.5% (F3) were formulated using a high level stirring method and the use of Tween 80 as a surfactant, then quality testing of the preparation including stability testing was carried out. at room temperature, cycling test, homogeneity, type of emulsion preparation, determination of pH, spreadability, viscosity, centrifugation, transmittance, surface tension and particle size. The research continued with irritation testing and comparing the effectiveness of jojoba oil nanocream moisturizer with jojoba oil cream. Results: The research produced a yellow viscous nanocream preparation, organoleptically stable in odor, shape and color at room temperature for 12 weeks, stable in the cycling test and in the centrifugation test. The nanocream particle size obtained was F1 118.15 nm, F2 141.39 nm and F3 160.23 nm, namely in the nanocream range of 20 to 500 nm. The results of the preparation quality test indicates that the nanocream was homogeneous, met the requirements for pH, viscosity, spreadability and had an oil-in-water emulsion type. In the transmittance test of nanocream and cream preparations, percentage values were obtained in the range of 90-100%, which had a clear and transparent visual appearance, and surface tension measurement results was obtained at 35.6 dyne/cm-47.4 dyne/cm. Jojoba oil nanocream preparation 7.5% was able to increase the water content with the highest percent increase in water content of 662.50%. Nanocream preparations containing 7.5% jojoba oil was proven to have better moisturizing activity compared to 2.5% jojoba oil nanocream concentration; 5% and cream 7.5%, this was due to the particle size of the nanocream. Conclusion: Jojoba oil can be formulated in nanocream preparation as a moisturizer and 7.5% jojoba oil nanocream shows better moisturizing activity in increasing water content compared to 2.5% jojoba oil nanocream; 5% and 7.5% cream.