Formulasi dan evaluasi sediaan clay mask yang mengandung kopi robusta (Coffea canephora)
DOI:
https://doi.org/10.25170/djm.v24i1.5833Keywords:
clay mask, kopi robusta (Coffea canephora), kulit berjerawat, response surface methodologyAbstract
Pendahuluan: Clay mask merupakan masker yang cocok untuk kulit berminyak dan rentan berjerawat, sedangkan kopi merupakan bahan alami yang memiliki senyawa aktif polifenol dan alkaloid. Kopi robusta (Coffea canephora) merupakan jenis kopi yang memiliki kandungan fenolik lebih tinggi dibandingkan jenis kopi lainnya. Penelitian ini dilakukan untuk membuat formula clay mask yang mengandung kopi robusta yang stabil dengan tujuan untuk merawat kulit berjerawat.
Metode: Penelitian eksperimental menggunakan metode Response Surface Methodology. Evaluasi sediaan clay mask untuk memastikan mutu sediaan seperti uji organoleptik dan homogenitas, uji pH, uji daya sebar, uji daya lekat dan uji viskositas. Uji stabilitas clay mask dengan metode Freeze Thaw Cycle dan sentrifugasi.
Hasil: Formulasi optimal clay mask yang mengandung tween 20 11,5% dan xanthan gum 1,4% menghasilkan nilai viskositas sebesar 10310 ± 314 cps dan daya sebar 1,75 ± 0,03 cm. Variasi konsentrasi tween 20 dan xanthan gum memengaruhi nilai viskositas dan daya sebar, namun tidak pada daya lekat. Uji sentrifugasi dan freeze thaw menunjukkan bahwa sediaan stabil secara fisik.
Simpulan: Sediaan optimal clay mask yang mengandung Coffea canephora berhasil dibuat dan dapat menjadi opsi dalam produk kosmetik untuk perawatan kulit berjerawat.
Downloads
References
1. Yousef H, Alhajj M, Fakoya AO, Sharma S. Anatomy, skin (integument), epidermis. 2024.
2. Tuckman A. The potential psychological impact of skin conditions. Dermatol Ther (Heidelb). 2017 Jan 1;7(S1):53–7.
3. Sutaria AH, Masood S, Saleh HM, Schlessinger J. Acne vulgaris. In: StatPearls. Treasure Island (FL): StatPearls Publishing; 2023.
4. Vasam M, Korutla S, Bohara RA. Acne vulgaris: A review of the pathophysiology, treatment, and recent nanotechnology based advances. Biochem Biophys Rep. 2023 Dec;36:101578.
5. Liu JK. Natural products in cosmetics. Nat Prod Bioprospect. 2022 Nov 28;12(1):40.
6. Purwoko T, Suranto S, Setyaningsih R, Marliyana SD. Chlorogenic acid and caffeine content of fermented robusta bean. Biodiversitas. 2022 Feb 3;23(2):902-6.
7. Rubinadzari N, Saula LS, Utami MR. Perbandingan aktivitas antibakteri ekstrak etanol biji hijau dan sangrai kopi robusta (Coffea canephora L.) serta kombinasinya terhadap bakteri Staphylococcus au-reus. Lumbung Farmasi: Jurnal Ilmu Kefarmasian. 2022; 3(2):221-30.
8. Zhang X, Zhang Z, Tao H, He X, Hsu K, Wang W, et al. Comprehensive assessment of the efficacy and safety of a clay mask in oily and acne skin. Skin Res Technol. 2023 Nov;29(11):e13513.
9. Natasha. NOX Coffee Masker Clay Bubble 50gr. Natasha. 2024. Available from: https://natasha-skin.com/product/nox-coffee-masker-clay-bubble-50gr/.
10. Skin Dewi. Skin Dewi Energizing Coffee Clay Mask 50 gr. Skin Dewi. 2024. Available from: https://skin dewi.com/en/energizing-coffee-clay-mask-50gr.
11. Sitanggang KE, Zega NP, Manurung WA, Silaban ECB, Simanjuntak HA. Clay mask formulation of coconut dregs and virgin coconut oil as an antibacterial against Propionibacterium acnes. Jurnal Pembelajaran dan Biologi Nukleus. 2024; 10(3): 809-19.
12. Taha AA, Shaban SM, Fetouh HA, Taha ST, Sabet VM, Kim DH. Synthesis and evaluation of nonionic surfactants based on dimethylaminoethylamine: Electrochemical investigation and theoretical modeling as inhibitors during electropolishing in-ortho-phosphoric acid. J Mol Liq. 2021 Apr;328: 115421.
13. Akkarachaneeyakorn S, Tinrat S. Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready‐to‐drink mulberry fruit juice. Food Sci Nutr. 2015 May 26;3(3):213–20.
14. Song KW, Kim YS, Chang GS. Rheology of concentrated xanthan gum solution: Steady shear flow behaviour. Fibers Polym. 2006;7(2):129-38.
15. Calambás Pulgarin HL, Caicedo C, López EF. Effect of surfactant content on rheological, thermal, morphological and surface properties of thermo-plastic starch (TPS) and polylactic acid (PLA) blends. Heliyon. 2022 Oct;8(10):e10833.
16. Goff HD, Guo Q. The role of hydrocolloids in the development of food structure. In: Spyropoulos F, Lazidis A, Norton I, editors. Handbook of food structure development. London: The Royal Society of Chemistry; 2019. p.1-28.
17. Han CD. Rheology and processing of polymeric materials: Volume 1: Polymer rheology. New York: Oxford University Press; 2007.
18. Nugrahaeni F, Srifiana Y, Rokhman AN. Pengaruh peningkatan konsentrasi xanthan gum sebagai basis gel terhadap sifat fisik gel pewarna rambut ekstrak kayu secang (Caesalpinia Sappan L.). Indonesia Natural Research Pharmaceutical Journal. 2021; 6(2):29-42.
19. Sinko PJ, Singh Y. Martin’s physical pharmacy and pharmaceutical science. 6th ed. Baltimore: Lippincott Williams & Wilkins; 2011.
20. Jafari M, Koocheki A, Milani E. Functional effects of xanthan gum on quality attributes and micro-structure of extruded sorghum-wheat composite dough and bread. LWT. 2018;89:551–8.
21. Qiu X, Liu Y, Alshameri A, Zhu X, Yan C. Viscosity of kaolin slurries: Effects of dispersant and urea-intercalation. Journal of Wuhan University of Technology-Mater Sci Ed. 2017:12;32(1):51–7.
22. Nasatto P, Pignon F, Silveira J, Duarte M, Noseda M, Rinaudo M. Methylcellulose, a cellulose derivative with original physical properties and extended applications. Polymers (Basel). 2015 Apr 24;7(5):777–803.
23. Singhvi G, Hans N, Shiva N, Kumar Dubey S. Xanthan gum in drug delivery applications. In: Hasnain MS, Nayak AK, editors. Natural polysaccharides in drug delivery and biomedical applications. London: Academic Press; 2019. p.121–44.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Damianus Journal of Medicine
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
