Lip Balm Formulation Contains Pear Peel Ethanol Extract (Pyrus brethschneideri)

Abstract

Pear peel (Pyrus bretschneideri) contains vitamin C, flavonoids and anthocyanins that have the potential to protect the lips from dryness and chapping due to sun exposure. This study aims to formulate a lip balm from pear peel ethanol extract (Pyrus bretschneideri) and determine the optimal formulation and physical stability test. The research was carried out using laboratory experimental methods, the extraction method used was the maceration method using 96% ethanol solvent using variations of lip balm formulations: F0 (without extract), F1 (3 g), F2 (6 g), and F3 (9 g). The results showed that pear peel extract (Pyrus bretschneideri) could be formulated as a lip balm and the optimal formula of the lip balm preparation was formula 1. Organoleptic tests show F1 to F3 has a semi-solid shape, color varies from yellowish to brownish-yellow, odor varies from waxy to waxy and a slight pear aroma. The homogeneity test indicates that F0 and F1 are homogeneous, while F2 and F3 are not homogeneous due to the deposition of active ingredients. The pH test results ranged from F0, which is pH 6.18, to F3, which is pH 6.26. The applicator power test had good results and did not show any striking color intensity. The melting point of lip balm is 52.8°C (F0) to 56.2°C (F3). The vitamin C level test increased from 0.193 mgEQ/g (F0) to 4.684 mgEQ/g (F3). The antioxidant activity in this study was found in F3 with a value of 123.00 μg/mL, including a value with moderate antioxidant activity.