FORMULASI DAN UJI AKTIVITAS INHIBISI EMULGEL EKSTRAK AIR TEH PUTIH [CAMELLIA SINENSIS (L.) O.K.] TERHADAP ENZIM TIROSINASE SECARA IN VITRO

• Main Author: Hartanti, Agnes
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/79231
• Institution: Institut Teknologi Bandung

Tea [Camellia sinensis (L.) O.K.] leaves contains polyphenol especially cathecin which have inhibition of tyrosinase enzyme activity that have a role in melanin formation in skin. The aim of this research are to develop formulation of stable emulgel preparation containing white tea extract and assest their inhibition of tyrosinase enzyme activity. Green tea and white tea were extracted by infundation methods followed by freeze drying. Extract were characterized and assested inhibition of tyrosinase enzyme activity in vitro by ultraviolet-visible spectrophotometry. One percent of white tea extract was created as active compound in emulgel preparation. Stability and inhibition of tyrosinase enzyme activity of final emulgel preparation containing white tea extract were evaluated. Based on inhibition of tyrosinase enzyme activity in vitro, green tea extract, white tea extract and alpha arbutin as standars have no significant different in inhibition of tyrosinase enzyme activity (p<0.05). White tea extract which has rendemen 17.83% produce Inhibition Concentration 50 (IC50) 0.134 mg/mL. Based on stability test, the final emulgel preparation produced pH 5 and viscosity in range 146 – 273.67 Poise. Final emulgel preparation did not produce colour and odor changes in stability test. Final emulgel preparation was stable after 6 cycle of freeze thaw test and stable after 3 hours centrifuse test. Inhibition of tyrosinase enzyme activity of emulgel preparation in day 14 and day 0 have no significant different (p<0.05). Final emulgel preparation was stable based on organoleptic, pH and freeze thaw test, but was not stable based on viscosity and centrifuse test. Final emulgel preparation has inhibition of tyrosinase enzyme activity which decreased no significantly in stability test.