DAFTAR ISI

Halaman
SAMPUL DEPAN ............................................................................................... i

SAMPUL DALAM .............................................................................................. ii

PERSYARATAN GELAR .................................................................................. iii

PERSETUJUAN PEMBIMBING ........................................................................ iv

PENETAPAN PANITIA PENGUJI .................................................................... v

SURAT PERNYATAAN BEBAS PLAGIAT ..................................................... vi

UCAPAN TERIMA KASIH ................................................................................ vii

ABSTRAK ........................................................................................................... ix

ABSTRACT ......................................................................................................... x

RINGKASAN ...................................................................................................... xi

DAFTAR ISI ........................................................................................................ xiv

DAFTAR GAMBAR ........................................................................................... xvii

DAFTAR TABEL ................................................................................................ xix

DAFTAR SINGKATAN DAN LAMBANG ....................................................... xx

DAFTAR LAMPIRAN ........................................................................................ xxi

BAB I PENDAHULUAN ............................................................................... 1

1.1 Latar Belakang ........................................................................... 1
1.2 Rumusan Masalah ...................................................................... 4
1.3 Tujuan Penelitian ....................................................................... 5
1.4 Manfaat Penelitian ..................................................................... 6

BAB II TINJAUAN PUSTAKA ...................................................................... 7

2.1 Canang ........................................................................................ 7

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 2.1.1 Pacar Air (Impatiens balsamina L.) ............................... 8
2.1.2 Gemitir (Tagetes erecta L.) ............................................. 10
2.2 Antioksidan ................................................................................ 13
2.3 Hand and Body Cream ............................................................... 16
2.4 Emulsi ........................................................................................ 18
2.5 Pengujian Organoleptik .............................................................. 22

BAB III KERANGKA BERPIKIR, KONSEP, DAN HIPOTESIS

PENELITIAN ...................................................................................... 24
3.1 Kerangka Berpikir ...................................................................... 24
3.2 Konsep Penelitian ....................................................................... 26
3.3 Hipotesis Penelitian .................................................................... 27

BAB IV METODE PENELITIAN .................................................................... 28

4.1 Rancangan Penelitian ................................................................. 28
4.2 Lokasi dan Waktu Penelitian ..................................................... 29
4.3 Penentuan Sumber Data ............................................................. 29
4.3.1 Populasi .......................................................................... 29
4.3.2 Kriteria Sampel .............................................................. 29
4.4 Variabel Penelitian ..................................................................... 29
4.5 Bahan Penelitian ......................................................................... 30
4.6 Alat Penelitian ............................................................................ 30
4.7 Prosedur Penelitian ..................................................................... 30
4.7.1 Persiapan Sampel ........................................................... 30
4.7.2 Pengujian Ekstrak ........................................................... 31
4.7.3 Formulasi Hand and Body Cream .................................. 34
4.7.4 Pengujian Hasil Hand and Body Cream ......................... 38
4.7.5 Analisis Organoleptik ..................................................... 41
4.8 Analisis Data .............................................................................. 42

BAB V HASIL DAN PEMBAHASAN ............................................................... 43

5.1 Identifikasi dan Persiapan Bahan ............................................... 43
5.1.1 Uji Fitokimia ..................................................................... 43
5.1.2 Aktivitas Antioksidan dengan DPPH ................................ 44
5.1.3 Angka Lempeng Total Mikroba (ALT) ............................ 48
5.2 Formulasi dan Pembuatan Hand and Body Cream .................... 49
5.3 Sifat Fisikokimia Hand and Body Cream .................................. 51
5.3.1 pH ...................................................................................... 52

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 5.3.2 Viskositas .......................................................................... 53
5.3.3 Angka Lempeng Total Mikroba (ALT) ............................ 55
5.3.4 Aktivitas Antioksidan ........................................................ 58
5.3.5 Warna ................................................................................ 59
5.3.6 Ukuran Partikel dan Globula ............................................. 64
5.3.7 Stabilitas Emulsi ............................................................... 68
5.4 Uji Organoleptik ......................................................................... 70
5.4.1 Aroma ................................................................................ 70
5.4.2 Warna ................................................................................ 71
5.4.3 Homogenitas ..................................................................... 73
5.4.4 Kekentalan ......................................................................... 74
5.4.5 Kehalusan .......................................................................... 76
5.4.6 Kemudahan menyebar ....................................................... 77
5.4.7 Kemudahan menyerap ....................................................... 79
5.4.8 Kesan lembut di kulit ........................................................ 81
5.4.9 Kesan lengket di kulit ........................................................ 82
5.5 Keterkaitan Antar Parameter pada Analisis Sensori .................. 84

BAB VI SIMPULAN DAN SARAN ................................................................... 86

6.1 Simpulan .................................................................................... 86
6.2 Saran ......................................................................................... 87

DAFTAR PUSTAKA ......................................................................................... 88

LAMPIRAN ....................................................................................................... 93

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 DAFTAR GAMBAR

2.1 Canang ........................................................................................................ 7

2.2 Tanaman Pacar Air (Impatiens balsamina L.) ............................................ 9
2.3 Bunga Gemitir (Tagetes erecta L.) ............................................................. 11
2.4 Tanaman Pandan Wangi (Pandanus amaryllivolius Roxb) ........................ 13
3.1 Kerangka Berpikir ...................................................................................... 26
4.1 Diagram Alir Pembuatan Hand and Body Cream ...................................... 36
5.1 Aktivitas Antioksidan Ekstrak Pacar air merah dan gemitir terhadap
DPPH ........................................................................................................... 46
5.2 Perbandingan nilai IC50 dari ekstrak etanol pacar air merah dan gemitir ... 47
5.3 Reaksi antioksidan dengan DPPH .............................................................. 47
5.4 Produk Hand and Body Cream ................................................................... 49
5.5 Nilai pH produk hand and body cream ...................................................... 53
5.6 Viskositas produk hand and body cream .................................................... 54
5.7 Uji angka lempeng total (ALT) produk hand and body cream .................. 57
5.8 Aktivitas antioksidan produk hand and body cream .................................. 59
5.9 Model Warna Sistem Munsell dan Sistem Hunter ..................................... 61
5.10 Nilai L (Lightness) pada produk hand and body cream ............................. 62
5.11 Nilai L (Lightness), C (kroma), dan h (hue) produk hand and body
cream .......................................................................................................... 63
5.12 Distribusi globula produk hand and body cream yang diamati dibawah
mikroskop dengan perbesaran 200x ........................................................... 68
5.13 Hasil uji hedonik untuk aroma produk Hand and Body Cream ................. 71
5.14 Hasil uji hedonik untuk warna produk Hand and Body Cream ................. 72
5.15 Hasil uji hedonik untuk homogenitas produk Hand and Body Cream ....... 74
5.16 Hasil uji hedonik untuk kekentalan produk Hand and Body Cream .......... 75
5.17 Hasil uji hedonik untuk kehalusan produk Hand and Body Cream ........... 77
5.18 Hasil uji hedonik untuk kemudahan menyebar produk Hand and Body
Cream .......................................................................................................... 78
5.19 Hasil uji hedonik untuk kemudahan menyerap produk Hand and Body
Cream .......................................................................................................... 80
5.20 Hasil uji hedonik untuk kesan lembut produk Hand and Body Cream ...... 82
5.21 Hasil uji hedonik untuk kesan lengket produk Hand and Body Cream ..... 83
5.22 Diagram spider web nilai sensori produk Hand and Body Cream ............. 85

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 DAFTAR TABEL

2.1 Syarat Mutu Sediaan Tabir Surya Menurut SNI 16-4399-1996 .................... 18
4.1 Formula Dasar Produck Hand and Body Cream .......................................... 35
4.2 Komposisi Ekstrak Etanol Penyusunan Hand and Body Cream .................. 38
5.1 Hasil Uji Fitokimia ....................................................................................... 43
5.2 Aktivitas antioksidan ekstrak etanol ............................................................. 45
5.3 Hasil analisis fisikokimia produk hand and body cream .............................. 51
5.4 Kelompok Warna Berdasarkan Nilai Hue (h) ............................................. 60
5.5 Data Analisis Atribut Warna Produk Hand and Body Cream ...................... 62
5.6 Ukuran Partikel dan Indeks Polidispersi ....................................................... 66
5.7 Nilai viskositas, pH, dan angka lempeng total mikroba (ALT) pada hari
ke-14 .............................................................................................................. 69

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 DAFTAR SINGKATAN ATAU TANDA

SINGKATAN
KHM : Kemampuan Hambat Minimum
KBM : Kemampuan Bunuh Minimum
SOD : Superoksida Dismutase
GSH-PX : Glutation Peroksidase
GSH-R : Glutation Reduktase
H2O2 : Hidrogen Peroksida
DPPH : 2,2-diphenyl-1-picrylhydrazyl
W/O : Air dalam Minyak
O/W : Minyak dalam Air
HLB : Keseimbangan Hidrofil-Lipofil
BHT : Butylated hydroxytoluene
ALT : Angka Lempeng Total
PCA : Plate Count Agar
FG : Formula Gemitir
FPM : Formula Pacar Merah
FCPMG : Formula Campuran Pacar Merah Gemitir
L : Lightness
C : Chroma
h : Hue

LAMBANG
: Radikal Bebas

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 DAFTAR LAMPIRAN

1. Uji Pendahuluan ............................................................................................ 93

2. Uji Fitokimia ................................................................................................. 94
3. Pembuatan Larutan Baku difenilpikril hidrazil (DPPH) 0,004% ................. 95
4. Perhitungan Nilai IC50 pada Ekstrak Etanol Bunga Pacar Air Merah dan
Gemitir .......................................................................................................... 96
5. Hasil analisis nilai pH ................................................................................... 101
6. Hasil analisis viskositas ................................................................................ 102
7. Hasil analisis aktivitas antioksidan produk ................................................... 103
8. Hasil analisis atribut warna ........................................................................... 104
9. Hasil analisis ukuran partikel ........................................................................ 107
10. Hasil analisis uji sensori terhadap aroma ...................................................... 109
11. Hasil analisis uji sensori terhadap warna ...................................................... 112
12. Hasil analisis uji sensori terhadap homogenitas ........................................... 115
13. Hasil analisis uji sensori terhadap kekentalan ............................................... 118
14. Hasil analisis uji sensori terhadap kehalusan ................................................ 121
15. Hasil analisis uji sensori terhadap kemudahan menyebar ............................. 124
16. Hasil analisis uji sensori terhadap kemudahan menyerap ............................. 127
17. Hasil analisis uji sensori terhadap kesan lembut ........................................... 130
18. Hasil analisis uji sensori terhadap kesan lengket .......................................... 133
19. Contoh formulir uji hedonik ......................................................................... 136

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