Cosmetic Cream Formulation Containing Black Soybean Extract: Organoleptic Properties, Homogeneity, and pH During Storage
DOI:
https://doi.org/10.58511/jnpdd.v4i1.10453Kata Kunci:
antioxidant, black soybean, cream formulation, phytochemical test, physical evaluationAbstrak
Black soybean (Glycine soja (L.) Merr.) is a legume known to be rich in natural antioxidants, particularly anthocyanins, which contribute to its potential in skincare applications. This study aimed to evaluate the physical and chemical quality of cream formulations containing black soybean extract. Samples were obtained from Gunung Kidul. Extraction was performed using the maceration method with 96% ethanol, yielding a reddish-black viscous extract with a yield of 7.092% (w/w). Phytochemical screening confirmed the presence of anthocyanins. Two cream formulations were prepared: Formula 0 (F0), containing no extract, and Formula 1 (F1), containing 0.5% black soybean extract. Physical and chemical evaluations—covering organoleptic properties, homogeneity, spreadability, viscosity, emulsion type, and pH—were conducted over a 4-week period (from week 0 to week 4). Organoleptic tests showed that both formulations maintained stable appearance, color, and aroma throughout the study. Homogeneity tests confirmed uniform distribution without the presence of coarse particles. Spreadability test results fell within acceptable dermatological standards, with F1 exhibiting slightly lower spreadability due to higher viscosity. Viscosity measurements indicated that F1 had higher viscosity than F0, although both remained below the ideal range for pharmaceutical preparations. Emulsion type tests identified both creams as oil-in-water (O/W) emulsions. pH testing showed that both formulations remained within the safe range for topical application (pH 4.5–6.5) during the storage period. In conclusion, the cream containing black soybean extract demonstrated favorable physical and chemical characteristics for a cream preparation.
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