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Optimasi Kecepatan dan Waktu Pencampuran dalam Pembuatan Emulgel Ekstrak Teh Hijau(TheOptimization of Mixing Rate and Mixing Time in the Formulation of Green Tea Extract Emulgel)

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The aims of the research are to determine the significant effect factor among mixing rate, mixing time and their interaction on the physical properti es and stability of green tea emulgel and to determine the optimum composition area which can produce good emulgel. In our previous investigation was detennined the optimum composition between emulsifying agent (Tween 80 and Span 80) and gelling agent (Carbopol). This research determined the optimum mixing process, particularly on mix ing rate and mixing time using the factorial design with two factors (mix ing rate and mixing time) and two levels (high level and low level). The physical properties and stability parameter investigated were including viscosity, spreading ability and viscosity shift after storage at predetermined temperature and humidity for a month.
The results showed that mix ing rate significantly inftuence on the viscosity and spreading ability and the mixing time significantly inftuence on the viscosity shift. The optimum composition area was not produced because the factorial design equation for viscosity respond and viscosity shift were not significant so can not be used to predict responds.
Keywords: green tea extract, mix ing rate, mixing time, emulgel, factorial design.

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Jurnal Ilmu Kefarmasian Indonesia, 10(2) 2012 : 11

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Jakarta : FF Universitas Pancasila., 2012

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7p

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1693-1831

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