Formulasi dan Evaluasi Gel Nanopartikel Perak Ekstrak Limbah Kulit Buah Kopi (coffea canephora)

Abstract

Background: Silver nanoparticles of coffee fruit skin extract (coffea canephora) are formulated into a good gel preparation because the gel can well deliver silver nanoparticles to the skin. Objective: To know the formulation and physical evaluation of Nanoparticle Gel preparation. Method: Distilled water, HPMC, methylparaben, silver nanoparticles, propylparaben, propylene glycol. Tests on gel preparations include organoleptic testing, viscosity, spreadability, adhesion, and pH of the preparation. Results: From the results of the research that has been carried out, it is obtained that the silver nanoparticle gel preparation is brownish yellow due to the addition of extracts, does not have a distinctive odor, has a qualified spreadability of 5-7 cm, has a qualified adhesion> 4 seconds, has a viscosity value of 2900.835-4700.588, has a pH value of 6.8-7.25. Conclusion: Based on the research that has been done, it can be concluded that 3 preparations with different concentrations of HPMC meet the requirements of physical evaluation of preparations including organoleptical tests, viscosity, spreadability, spreadability, and pH.