The Usage of Extract of Purple Fleshed Sweet Potato (Ipomoea batatas L.) as Color of Lipstick

https://doi.org/10.22146/mot.52702

Rety Setyawaty(1*), Desi Noviani(2), Dewanto Dewanto(3)

(1) Pharmacy Academy of Kusuma Husada Purwokerto
(2) Pharmacy Academy of Kusuma Husada Purwokerto
(3) Pharmacy Academy of Kusuma Husada Purwokerto
(*) Corresponding Author

Abstract


Purple fleshed sweet potato (Ipomoea batatas L.) is one of the natural ingredients that contain natural colour pigments are anthocyanin. Anthocyanin is a water soluble pigments which is naturally found in various type of plants. This study aims to make lipstick preparations using the purple fleshed sweet potato extract (Ipomoea batatas L.) as a natural dye. The method is used to get anthocyanin as a color of lipstick by using maceration extraction method. The weight of sample is 250 grams of dried fleshed purple sweet potato. The liquid for maceration used of 95% ethanol. The condition of maceration is acid by using 2% of citric acid. The filtrate of maceration process must be thickened. The basis of lipstick components consisted of cera alba, lanolin, cetyl alcohol, paraffin solid, oleum ricini, propylene glycol, and nipasol. The concentration of fleshed purple sweet potato extract is 0%, 2.4%, 4.5% and 14.6%. The result of research is that the lipstick is easy to apply, unstable color, homogenous, melting point above 500C, pH of 6 and all lipstick have an breaking point when load at 330 grams. Extract of purple fleshed sweet potato can’t be used as a pigment color in the manufacture of lipstick but additional material is needed that can keep the lipstick color from being degraded by pH, storage temperature, light, enzymes, oxygenation, sugar, structural differences in anthocyanins and concentrations of anthocyanins.


Keywords


lipstick; lipstick components; maceration; Purple fleshed sweet potato (Ipomoea batatas L)

Full Text:

PDF


References

Alfrida, 2016, ‘Mempelajari kestabilan dan efek iritasi sediaan lipstik yang diformulasikan dengan lemak kakao’, Laporan Penelitian, Makasar, Balai Besar Industri Hasil Perkebunan.

Ali, S.M., & Yosipovitch G., 2013, ‘Skin pH: From Basic Science to Basic Skin Care’, Acta Derm Venereol. 93, 261-267.

Andarwulan, N. & Faradilla, F., 2012, Pewarna Alami Untuk Pangan. Bogor: Institut Pertanian Bogor.

Badan POM RI, 2007, Public Warning/Peringatan Tentang Kosmetik Mengandung Bahan Berbahaya dan Zat Warna yang Dilarang. Jakarta: BPOM

Barel, A.O., Paye, M., and Maibach, H.I., 2001, Handbook of Cosmetic Science and Technology. Informa Health Care, USA, pp. 392, 409 – 410, 670 – 671, 773.

Chabib L, Muhammad I.R., and Farida H., 2000, ‘Formulasi Nanopartikel Karotenoid Ekstrak Wortel (Daucus Carrota L.) Sebagai Pewarna Lipstik’, Laporan Penelitian, DPPM UII, 809-822.

Chen C.C., Lin C, Chen M.H., and Chiang P.Y., 2019, ‘Stability and Quality of Anhocyanin in Purple Sweet Potato Extracts’, Foods, 8(9), 393.

Ditjen POM, 1979, Farmakope Indonesia, 3rd Edition, Jakarta, pp. 33, 459, 633.

Hanum. 2000. Ekstraksi dan stabilitas zat pewarna alam dari katul beras ketan hitam. Bulletin teknologi dan industri pangan.

Hardoko L, Hendarto, Siregar TM. 2010. ‘Pemanfaatan ubi jalar ungu sebagai pengganti sebagian tepung terigu dan sumber antioksidan pada roti tawar (The use of purple sweet potato as a partial replacement for wheat flour and a source of antioxidants in white bread)’. Jurnal Teknologi Pangan, 21(1), 25-32.

Jellinek. 1970. Formulation and Function of Cosmetics, John Willey and Sons, Inc., USA, pp. 113-114, 121, 431.

Keithler. W. 1956. Formulaion of Cosmetics and Cosmetic Industry. pp 153-155.

Kumalaningsih, S, 2006, ‘Antioksidan alami: penangkal radikal bebas (Natural antioxidants: free radicals)’, Antioxidants – Health aspects, Surabaya: Trubus Agrisana.

Lauffer, 1985, ‘Kosmetik dan Pewarna pada Bibir (Cosmetics and Lip Color)’, Jurnal Biologi Universitas Jendral Sudirman, 2 (3), 65-80.

Li, J., 2009, Total anthocyanin content in blue corn cookies as effected by ingredients and oven tipes, Diakses 28 Januari 2019. https: // krex.k-state.edu/dspace/bitscream/handle/2097/1673/Jian-Li2009.pdf?sequence=1>.

MOH (Ministry of Health). 2008. Farmakope Herbal Indonesia (Indonesian Herbal Pharmacopoeia). Ministry of Health Republic of Indonesia. Jakarta

Mishra, D. K., K. D. Dolan, and L. Yang, 2008, ‘Confidence Intervals for Modelling Anthocyanins Retention in Grape Pomace during Non Isothermal Heating’, J Food Sci, 73(1), E9-15.

Mulyaningsih, Endang, 2012, Metode Penelitian Terapan Bidang Pendidikan, Yogyakarta: Alfabeta.

Permawati, M., 2008, Karakterisasi ekstrak air daun gandarusa (Justicia gendarussa burn F.) dan pengaruhnya terhadap kadar asam urat plasma tikus putih jantan yang diinduksi kalium oksonat, Thesis, Depok, University of Indonesia.

Rawlins, E.A. 2003. Bentley’s Textbook of Pharmaceutics. 18th Edition, London, Bailierre Tindall, pp 355.

Riesnawati N., Purba D., 2012, ‘Formulasi Lipstik Menggunakan Ekstrak Biji Coklat Sebagai Pewarna’, Jurnal of Pharmaceutics and Pharmacology, 1(1), 78-86.

Rowe, R.C., Sheskey, P.J., and Quinn, M. E, 2009, Handbook of Pharmaceutical Exipients 6th Ed, Pharmaceutical Press and American Pharmacists Association, United Kingdom, pp. 1, 283, 378-380, 549-550, 741-742, 779.

Syah, D. 2005. Manfaat dan Bahaya Bahan Tambahan Pangan. Skripsi. IPB. Bogor.

Vishwakarma, B., Sumeet Dwivedi, Kushagra Dubey, dan Hemant Joshi, 2011, Formulation And Evaluation of Herbal Lipstick, International Journal of Drug Discovery & Herbal Research, India : Ujjain Institute of Pharmaceutical Sciences, Ujjain, (M.P), pp. 18-19.

Widjanarko, S, 2008, Efek Pengolahan terhadap Komposisi Kimia & Fisik Ubi Jalar Ungu dan Kuning, Jakarta : Gramedia pustaka utama.

Wijaya, LA, MP Segara, Supriono F, 2009, Pemanfaatan Limbah Kulit Manggis sebagai pewarna alami antioksidan dengan menggunakan teknologi mikroenkapsulasi, Bogor: Institut Pertanian Bogor.

Winarti S, Sarosa U, Anggraeni D, 2008, ‘Ekstraksi dan stabilitas warna ubi jalar ungu sebagai pewarna alami’, Jurnal teknik kimia, 3(1), 207-214.

Yamakawa, Y., Oosuna, H., Yamakawa, T., Aihara, M., & Ikezawa, Z., 2009, ‘Cochineal Extract Induced Immediate Allergy’, J Dermatology, 36(1), 72-4.




DOI: https://doi.org/10.22146/mot.52702

Article Metrics

Abstract views : 1589 | views : 2915

Refbacks

  • There are currently no refbacks.




Copyright (c) 2020 Majalah Obat Tradisional

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

©Majalah Obat Tradisional (Trad.Med.J) 
Faculty of Pharmacy
Universitas Gadjah Mada