Formulation and evaluation of pumpkin fruit (Cucurbita maxima L.) emulgel

Abstract

Abstract  

Background: The fruit of pumpkin (Cucurbita maxima D.), one of genus Cucurbita, family Cucurbitaceae, has antioxidant activity due to the content of metabolites including amino acids, fatty acids, alpha-tocopherol, beta-tocopherol, beta-carotene, beta-cryptoxanthin, and beta-sitosterol. The content of carotenoids and tocopherols in pumpkin has antioxidant activity, reduces skin damage due to sun exposure, and can slow down the aging process.

Objective: The study aimed to formulate pumpkin fruit emulgel and evaluate its physical stability during storage 

Method: Emulgel contains pumpkin fruit extracts at a concentration of 0.5 – 1.5% w/v. Emulgel evaluations were organoleptic, homogeneity, pH, spreadability, adhesion, and viscosity at 2 - 8°C, room temperature, and 40 degree Celcius. The stability test observed the physical properties for 28 days.

Results: Pumpkin fruit extracts contain flavonoids based on the TLC test. Emulgel showed organoleptic yellow color with pH in the range of 5, homogeneous, adhesion for more than 1 second, dispersion 5 – 7 cm, and viscosity 2000 – 4000 cP. Storage for 28 days did not show a significant difference at all storage temperatures and centrifugation tests.

Conclusion Pumpkin fruit emulgel is stable at all storage temperatures 2 – 8 degree Celcius, 28 ± 2 degree Celcius, and 40 ± 2 degree Celcius.

Keywords: emulgel, pumpkin, formulation, physical stability

Intisari 

Latar belakang: Buahlabu kuning (C. maxima D.) yang termasuk dalam genus Cucurbita famili Cucurbitaceae memiliki aktivitas antioksidan karena kandungan metabolit diantaranya asam amino, asam lemak, alfa-tokoferol, beta-tokoferol, beta-karoten, beta-kriptoxantin, dan beta-sitosterol. Kandungan karotenoid dan tokoferol dalam labu kuning memiliki aktivitas antioksidan, menurunkan kerusakan kulit akibat paparan sinar matahari serta dapat memperlambat penuaan dini. 

Tujuan: Tujuan penelitian untuk memformulasikan emulgel daging buah labu kuning serta evaluasi stabilitas fisik selama penyimpanan

Metode: Emulgel mengandung ekstrak daging buah labu kuning pada konsentrasi 0,5 – 1,5 % b/v. Evaluasi emulgel meliputi organoleptis, homogentitas, pH, daya sebar, daya lekat, dan viskositas pada 2 - 8 derajat Celcius, suhu kamar dan 40 derajat Celcius. Uji stabilitas dilakukan dengan pengamatan sifat fisik selama 28 hari.  

Hasil: Ekstrak daging buah labu kuning mengandung flavonoid berdasarkan uji KLT. Emulgel menunjukkan organoleptis berwarna kuning dengan pH berkisar 5, homogen, daya lekat lebih dari 1 detik, daya sebar 5 – 7 cm, dan viskositas 2000 – 4000 cP. Penyimpanan selama 28 hari tidak menunjukkan perbedaan yang signifikan pada semua suhu penyimpanan dan uji sentrifugasi. 

Kesimpulan: Emulgel daging buah labu kuning stabil pada semua suhu penyimpanan yaitu 2 – 8 derajat Celcius, 28 ± 2 derajat Celcius dan 40 ± 2 derajat Celcius.

Kata kunci : emulgel, labu kuning, formulasi, stabilitas fisik