Uji Stabilitas Fisik Emulgel Klindamisin Dengan Pati Biji Alpukat Termodifikasi Oksidasi Sebagai Gelling Agent

Abstract

Emulgel is an emulsion preparation of both oil in water (W/W) and water in oil (W/O) types which is made in the form of a gel with the addition of a gelling agent. Avocado seeds contain a fairly high starch, which is 80.1%, this allows avocado seeds as an alternative source of starch. This research used laboratory experimental methods. This study aims to test the physical stability of the avocado seed starch emulgel preparation which is modified by oxidation which can be used as a gelling agent. Emulgel formulations were made with variations in avocado seed starch concentration of 2%, 4%, 6%, and 8%. Evaluation of the stability of the preparation using the cycling test with physical evaluation of the emulgel preparation includes organoleptic examination, homogeneity test, pH test, spreadability test, and adhesion test. Tests were carried out before and after the cycling test. The results obtained before and after the cycling test showed that at concentrations of 2%, 6% and 8% avocado seed starch emulgel preparations met the requirements for physical stability with organoleptic test parameters, homogeneity, pH, spreadability, and adhesion.