Formulation and evaluation test of lip balm from ethanol extract of fruit (Salacca zalacca (Gaertener) Voss.)

Abstract

Lip balm is a product to temporarily prevents dryness of the lips and helps to treat chapped lips. The content of salak fruit, namely flavonoids and phenols, has benefits as an antioxidant. The difference in concentration is found in the ethanol extract of salak fruit, namely 1%, 3% and 5%. This type of research is quantitative with a pre-experimental design. The phytochemical screening test was carried out using reagents of Mg and HCl (for flavonoids) and FeCl3 (for phenol). Physical stability tests were carried out by organoleptic, homogeneity, and pH tests and characteristic tests, namely the melting point of 15 days of storage. Data analysis was carried out using a descriptive approach. The results of the phytochemical screening were positive for the presence of flavonoids and phenols as antioxidant compounds. The results of the melting point test at 1% F1, 3% F2, and 5% F3 showed a melting point of 51°C. Organoleptic test F1 1%, F2 3%, and F3 5% showed white results, had no aroma, and had a semi-solid form, pH test F1 1%, F2 3%, and F3 5% was 6, where all formulations were stated homogeneous. It can be concluded that lip balm preparations with concentrations of 1% F1, 3% F2, and 5% F3, which were stored for 15 days, were declared stable.