FORMULASI DAN UJI STABILITAS FISIK SEDIAAN GEL EKSTRAK KULIT BUAH PISANG (Musa acuminata Colla) DENGAN VARIASI ENHANCER

Burns are a form of tissue damage caused by contact with a heat source. Flavonoid content in banana peel extract (Musa acuminata Colla) to increase VEGF expression and accelerate the re-epithelialization process in white rat skin as a burn model. Banana peel extract is formulated into a gel. The gel has a high moisture content so that it can reduce local heat and tension conditions, as well as the onset of inflamed skin. The use of substances that can facilitate skin permeation (penetrant enhancer) will affect the speed of the gel absorption process. This study aims to determine the formulation and physical stability of banana peel extract. The preparation was made in 3 formulations with different enhancers, namely menthol (F1), polysorbate 80 (F2) and propylene glycol (F3). The physical properties and physical stability tests carried out include organoleptics, viscosity, dispersion, pH and homogeneity. Based on the results of the study, it can be seen that the variation of enhancher affects the physical properties of organoleptis odor, viscosity, pH, adhesion and dispersion of banana peel extract gel. There is no effect on the physical properties of organoleptis of color, texture, and homogeneity. The results of the stability test showed that there was no effect of storage on the physical stability of the organoleptis gel (texture, color and odor), homogeneity, pH, viscosity, dispersibility, and adhesion after real-time storage and freeze thaw of banana peel extract.