Isolasi Pektin Kulit Jeruk Manis (Citrus sinensis) sebagai Gelung Agent pada Sediaan Gel Moisturizer Ekstrak Kulit Pisang Kepok (Musa paradiciasa L.)

Abstract

Pectin contained in sweet orange peel can potentially be the basic ingredient of gelling agent in preparations that are useful for reducing the impact of environmental pollution. This study aims to determine the effect of adding pectin concentration to moisturizer gel preparations. Pectin isolation research was carried out using the extraction method. Isolate pectin at pH 2, temperature 80°C for 60 minutes. The precipitate is then added ethanol to the filtrate to precipitate pectin and finally drying to get dry pectin, which is 6.3255 grams. Pectin obtained in the form of brown powder which was tested FF-JR (Fourier Transform Infra Red) and characterized. Pectin characterization carried out included water content of 5.24%, ash content of 2.49%, equivalent weight of 617.28 mg, methoxyl content of 10.54%, galacturonic acid content of 114%, and esterification degree of 52.49%. Pectin from sweet orange peel meets lnternasional Pectin Producers Association quality standards. Pectin that has been characterized is made into the basic ingredient of the gel moisturizer preparation of kepok banana peel extract in a formula with a variation of 2% pectin; 2,5%; The 3% which is then carried out physical quality tests of the gel include pH test, homogeneity test, organoleptic test, irritation test, viscosity test, toxicity test. From the results of this study, it was obtained that moisturizer gel preparations are safe to use.