The Effect of Carbomer and HPMC Ratios on the Characteristics and Physical Stability of Salmon Fish Oil Emulgel

Pengaruh Rasio Karbomer dan HPMC Terhadap Karakteristik dan Stabilitas Fisik Emulgel Minyak Ikan Salmon

Abstract

This study aims to determine the effect of carbomer and HPMC ratios on the characteristics and physical
stability of salmon oil emulgel. In this study, salmon oil is used as an active compound because its Omega-3,
namely EPA and DHA which has the efficacy as a topical anti-inflammatory. The carbomer: HPMC ratios
used are 2: 0 (FI), 0: 2 (FII), 0.5: 1.5 (FIII) and 1: 1 (FIV). The pH, viscosity, and spreadability determined.
Centrifugation and cycling tests observed as a physical stability test. In the pH test, the results of all formulas
reach the skin pH range. In the measurement of viscosity and spreadability, there are significant differences in
each formula (p <0.05) where FI has the highest viscosity and for the test of dispersion showed that FII has the
highest dispersion value. In the physical stability test, both the cycling test and centrifugation showed that the
difference in the ratio of the gelling agent did not influence the physical stability of salmon oil emulgel in FI,
FIII, and FIV. However, it gives an effect on FII with a carbomer: HPMC gelling agent ratio (0: 2) by the
phase separation in the centrifugation test. From these results, it can be concluded that the difference in the
ratio of carbomer: HPMC influences the character and physical stability of salmon oil emulgel.