LEMAK TENGKAWANG SEBAGAI BAHAN DASAR LIPSTIK
Main Article Content
Abstract
Cocoa butter has long been used as a base ingredient for lipstick. Illipe nut's fat is known to have similar characteristics to those of cocoa butter, thus expectedly, it could be used as an alternative substitute for cocoa butter in lipstik manufacturing. This paper studies the appropriate Illipe nut's fat formulation for lipstick manufacturing. Water-based (WB1, WB2, WB3, WB4) and oil-based (M1, M2, M3, M4, M5) formulations with illipe nut fat content of 2, 3, 4 and 5% were tested. The illipe nut's fat was produced from Shorea pinanga collected from West Java. Physical properties (i.e hardness and melting point) and organoleptic test (texture, shine, polish ability, odor and color) were analyzed. The results showed that M3 formulation with 2% illipe nut's fat level had similar physical properties to those of commercial lipsticks. Furthermore, the organoleptic test revealed that M5 formulation with 3% fat level was the most preferred by respondents. To obtain lipsticks performance which meets the requirements in commercial lipsticks criteria and also satisfies the respondent's preference, a combination of M3 and M5 formulation is recommended.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
References
American Society for Testing Materials (ASTM). (1979). ASTM. Manual on textural characteristics, ASTM Special Technical Publication. 682 : 28-30. Philadelphia: American Society for Testing Materials.
Association of Official Analytical Chemist (AOAC). (1995). Official methods of analysis. Washington DC: Association of Official Analytical Chemist.
Balsam, M.S, S. D. Gershon, M. M. Rieger, E. Sagarin and J. Stiaries. (1974). Cosmetic, Science and Technology. New York: John Willey and Sons.
Departemen Kesehatan RI. (1985). Formularium kosmetika indonesia. Jakarta: Direktorat Jenderal Pengawasan Obat dan Makanan.
Departemen Kesehatan RI. (1993). Kodeks kosmetika indonesia. Vol. 1 2nd Ed. Jakarta: Direktorat Jenderal Pengawasan Obat dan Makanan. International Society for Pharmaceutical Engineering (ISPE). (1992). Cosmetic Formulary. Milan : Ausimont.
Ketaren, S. (1986). Pengantar teknologi minyak dan lemak pangan. Jakarta: UI-Press.
Okayani, M. (1990). Faktor titik leleh campur malam, lemak dan minyak, zat warna pada formulasi sediaan lipstik. Skripsi. Jakarta: Farmasi-Fakultas Matematika dan Ilmu Pengetahuan Alam Universitas Indonesia.
Perdanakusuma, O. (2003). Karakteristik fisik lipstik dengan penambahan berbagai konsentrasi malam lebah. Skripsi. Bogor: Program Studi Teknologi Hasil Ternak Fakultas Peternakan IPB. Tidak diterbitkan.
Rahayu, W. P. (1998). Penuntun praktikum penilaian organoleptik. Jurusan Teknologi Pangan dan Gizi. Bogor: Fakultas Teknologi Pertanian. Institut Pertanian Bogor. Sophim. Sumber:www.sophim.com/html/fformulas.html Standar Nasional Indonesia [SNI] 16-4769. (1998). Lipstik. Jakarta: Badan Standardisasi Nasional.
Wasiatmaja, S. M. (1984). Kosmetika : Penggunaan dan Masalahnya. Warta Konsumen Th. IX no.123. Jakarta: Penebar Swadaya.
Wilkinson, J. B. and R. J. Moore. (1982). Harry’s Cosmeticology. 7th Ed. New York: Chemical Publishing Company, Inc.
