Perbandingan Dua Formulasi Krim Dari Ekstrak Kulit Terong Ungu (Solanum Melongena L) Dan Tomat (Solanum Lycopersicum L) Sebagai Krim Anti-Aging

Purple eggplant and tomato peels contain antioxidant compounds, including anthocyanins (nasunin), lycopene, flavonoids, and vitamin C, which may help inhibit premature aging. This study aimed to formulate and compare two anti-aging creams containing a combination of purple eggplant peel and tomato extracts using different emulsifier systems and to evaluate their physical characteristics and stability. Formula 1 used Span 60 and Tween 80, whereas Formula 2 used stearic acid, cetyl alcohol, and triethanolamine (TEA). This laboratory experimental study involved extracting purple eggplant peel and tomato samples through maceration using 70% ethanol, conducting phytochemical screening, preparing the cream formulations, and evaluating their physical characteristics and stability. Physical characteristics were assessed through homogeneity, pH, spreadability, adhesiveness, and viscosity tests, while physical stability was evaluated using three cycles of the freeze-thaw method. Phytochemical screening revealed that the purple eggplant peel extract contained alkaloids, flavonoids, tannins, and saponins, with an extraction yield of 10.16%. The tomato extract contained alkaloids, flavonoids, saponins, tannins, and triterpenoids, with an extraction yield of 11.52%. Initially, both formulations were homogeneous and had a pH of 5. Formula 1 exhibited a spreadability of 5.31 ± 0.2310 cm, adhesiveness of 8.60 ± 2.07 seconds, and viscosity of 831.07 ± 406.06 cP. Formula 2 exhibited a spreadability of 5.00 ± 0.15 cm, adhesiveness of 17.09 ± 2.92 seconds, and viscosity of 12,960.38 ± 1,048.99 cP. The initial physical characteristics of both formulations met the cream quality requirements applied in this study. However, following freeze-thaw testing, both formulations exhibited reduced homogeneity and changes in pH, with Formula 1 reaching pH 4 and Formula 2 reaching pH 6. These findings indicate that neither formulation demonstrated optimal physical stability under temperature fluctuations during storage. ABSTRAK Kulit terong ungu dan tomat diketahui mengandung senyawa antioksidan, seperti antosianin (nasunin), likopen, flavonoid, dan vitamin C, yang berpotensi menghambat proses penuaan dini. Penelitian ini bertujuan untuk membuat dan membandingkan dua formulasi krim anti-aging berbahan kombinasi ekstrak kulit terong ungu dan tomat dengan sistem emulgator berbeda, yaitu formula 1 menggunakan Span 60 dan Tween 80, sedangkan formula 2 menggunakan asam stearat, setil alkohol, dan trietanolamin (TEA), serta menentukan karakteristik dan stabilitas fisik kedua formula. Penelitian ini menggunakan metode eksperimental laboratorium yang meliputi ekstraksi kulit terong ungu dan tomat melalui maserasi menggunakan etanol 70%, skrining fitokimia, pembuatan krim, serta evaluasi karakteristik dan stabilitas fisik sediaan. Evaluasi karakteristik fisik meliputi uji homogenitas, pH, daya sebar, daya lekat, dan viskositas, sedangkan stabilitas fisik diuji menggunakan metode freeze-thaw selama tiga siklus. Hasil skrining fitokimia menunjukkan bahwa ekstrak kulit terong ungu mengandung alkaloid, flavonoid, tanin, dan saponin dengan rendemen 10,16%, sedangkan ekstrak tomat mengandung alkaloid, flavonoid, saponin, tanin, dan triterpenoid dengan rendemen 11,52%. Pada pengujian awal, kedua formula bersifat homogen dan memiliki pH 5. Formula 1 menunjukkan daya sebar 5,31 ± 0,2310 cm, daya lekat 8,60 ± 2,07 detik, dan viskositas 831,07 ± 406,06 cP. Formula 2 menunjukkan daya sebar 5,00 ± 0,15 cm, daya lekat 17,09 ± 2,92 detik, dan viskositas 12.960,38 ± 1.048,99 cP. Parameter karakteristik fisik awal kedua formula memenuhi persyaratan mutu krim yang digunakan dalam penelitian. Namun, setelah pengujian freeze-thaw, kedua formula mengalami penurunan homogenitas dan perubahan pH, yaitu menjadi pH 4 pada formula 1 dan pH 6 pada formula 2. Dengan demikian, kedua formula belum menunjukkan stabilitas fisik yang optimal terhadap perubahan suhu selama penyimpanan.