FORMULASI UJI AKTIVITAS ANTIOKSIDAN DAN UJI KARAKTERITIK FISIK SEDIAAN KRIM EKSTRAK DAUN PEPAYA (Carica Papaya L.) SEBAGAI KRIM PELEMBAB KULIT

Muhammad Lathoiful Minan; Muhammad Nurul Fadel; Muhammad Khudzaifi

doi:10.59003/nhj.v5i2.1546

Authors

Muhammad Lathoiful Minan Universitas Muhammadiyah Kudus
Muhammad Nurul Fadel Universitas Muhammadiyah Kudus
Muhammad Khudzaifi Universitas Muhammadiyah Kudus

DOI:

https://doi.org/10.59003/nhj.v5i2.1546

Keywords:

cream, papaya leaves, antioxidants, IC₅₀, DPPH, physical properties

Abstract

Papaya leaves are known to contain high levels of antioxidants such as flavonoids, α- tocopherol, and ascorbic acid, which help combat free radicals that cause premature aging. This study aimed to evaluate the stability and antioxidant activity of a cream formulated with 70% ethanol extract of papaya leaves using the DPPH method. A total of 3000 g of young papaya leaves were macerated with 70% ethanol, yielding 56.38 g of thick extract, which was then formulated into a cream. The cream was evaluated through organoleptic tests, homogeneity, pH, spreadability, emulsion type, viscosity, and antioxidant activity. Results showed the cream was stable in terms of odor and form, with a pH range of 5–7, spreadability between 5.8–6.2 cm, homogeneous emulsion, and viscosity ranging from 5003–5990 cP. The highest antioxidant activity was observed at 3.5% concentration (78.45%), while the negative control was 222.4 and quercetin as a reference showed 9.08%. It was concluded that the cream formulated from 70% ethanol extract of papaya leaves demonstrated good stability and strong antioxidant activity.

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