PENETAPAN HARGA PERSENTASE KRITIS PENAMBAHAN ALKOHOL 70% TERHADAP SEDIAAN KRIM AIR DALAM MINYAK (w/o)

• Main Author: WAHYU KUSUMANING WARDHANI, 061311133175
• Format: Theses and Dissertations NonPeerReviewed
• Language: English; Indonesian
• Published: 2017
• Subjects: QL1-991 Zoology; QP1-345 General Including influence of the environment
• Online Access: http://repository.unair.ac.id/60795/1/ABSTRACT%20KKC%20KK%20KH.%20142.17%20War%20p.pdf; http://repository.unair.ac.id/60795/2/FULLTEXT%20KKC%20KK%20KH.%20142.17%20War%20p.pdf; http://repository.unair.ac.id/60795/; http://lib.unair.ac.id
• Institution: Universitas Airlangga

This study was conducted to determine the smallest volume of alcohol 70% which can cause water in oil cream unstable. Water in oil cream formulated by dissolving the water phase consisted of distilled water and natrii biboras into the oil phase consisted of paraffinum liquidum and cera alba with temperature 75ºC on water bath. Water in oil cream divided into three treatment group, group A with addition of alcohol 70% 0.030 ml, group B with addition of alcohol 70% 0.040 ml and group C with addition of alcohol 70% 0.050 ml. Probit regression analysis obtained 0.034 ml is the smallest volume of alcohol 70% which can cause water in oil cream unstable. Based on organoleptic observasions obtained most stable formulation are group A with characteristic homogeneous white, no rancidity and cracking also soft and oily texture. pH of group A is 8. Based on microscopic observations water phase and oil phase of group A strongly bound.