Pemanfaatan Ekstrak Ubi Jalar Ungu dan Ekstrak Kulit Melinjo sebagai Pewarna Alami pada Sediaan Lip Cream

Authors

  • Meilinda Windy Astuty Institut Kesehatan Rajawali https://orcid.org/0009-0004-4679-048X
  • Uwan Purnama Institut Kesehatan Rajawali https://orcid.org/0009-0001-2545-0126
  • Dini Eka Pauzi Institut Kesehatan Rajawali
  • Rizkina Salsabila Saumi Institut Kesehatan Rajawali
  • Anggraeni Putri Rahayu Zulkifli Institut Kesehatan Rajawali
  • Cinta Aurellia Permana Institut Kesehatan Rajawali
  • Nurul Hanifah Institut Kesehatan Rajawali
  • Risti Kania Institut Kesehatan Rajawali
  • Elisa Intan Maharani Institut Kesehatan Rajawali
  • Syilda Destiani Institut Kesehatan Rajawali

DOI:

https://doi.org/10.58184/mestaka.v4i1.610

Keywords:

Cosmetics, Lip cream, Natural Ingredients, Purple sweet potato, Melinjo skin

Abstract

Lip cream is a type of lip makeup that has a liquid texture but tends to be thick or creamy. For this reason, lip cream is often referred to as liquid lipstick. The community service event held on January 30, 2025, at SMA Negeri 4 Cimahi involved 32 students and aimed to provide insights into the utilization of natural resources in the production of lip cream. The activity began with an opening and introduction, followed by a presentation on the use of purple sweet potato (Ipomoea batatas L) and melinjo fruit skin (Gnetum gnemon, L) as active ingredients in the lip cream formulation. Lip cream, which has the ability to keep lips moisturized longer than solid products, is expected to meet good cosmetic standards, namely not causing irritation and providing an even color. The students learned about the anthocyanin content in purple sweet potatoes, which serves as a natural dye, as well as the antimicrobial compounds in melinjo skin that function as preservatives. The resulting lip cream formulation shows a balance between active ingredients and additives, along with organoleptic test results that indicate the desired characteristics. This activity not only provided new knowledge to the students about the utilization of natural ingredients but also fostered their awareness of the importance of safety and quality in the cosmetic products they use. Through a question-and-answer session and the distribution of the "Meilubby" lip cream product to participants, it is hoped that this knowledge will serve as a foundation for students to better understand and appreciate natural ingredient products in the future. This event successfully generated high interest and enthusiasm among students regarding the use of natural ingredients in the cosmetics industry.

Downloads

Download data is not yet available.

References

Affat, S. S. (2021). Classifications, advantages, disadvantages, toxicity effects of natural and synthetic dyes: a review. University of Thi-Qar Journal of Science, 8(1), 130-135.

Butar-Butar, M. ET, Sianturi, S., & Fajar, F G. (2023) Formulasi Dan Evaluasi Blush On Compact Powder Ekstrak Daging Buah Naga (Hylocereus polyrhizus) Sebagai Coloring Agent. Majalah Farmasetika, 8(1), 27-43.

Cornelia, M., Siregar, T.M., & Ermiziar, T. (2009). Studi Kandungan Carotenoid, Vitamin C Dan Aktivitas Antioksidan Kulit Melinjo (Gnetum gnemon L.). UPH. Jakarta.

Dewi, C., Utami, R., & Parnanto, N. H. R. (2012). Aktivitas antioksidan dan antimikroba ekstrak melinjo (Gnetum gnemon L.). Jurnal Teknologi Hasil Pertanian, 5(2).

Fardouly, J., & Vartanian, L. R. (2016). Social Media And Body Image Concerns: Current Research And Future Directions. Current Opinion In Psychology, 9, 1-5.

Guerra, E., Llompart, M., & Garcia-Jares, C. (2018) Analysis Of Dyes In Cosmetics: Challenges And Recent Developments. Cosmetics, 5(3).

Harborne. 2005. Encyclopedia of Food and Color Additives. CRC Press,Inc. New York.

Jiang, T., Ye, S., Liao, W., Wu, M., He, J., Mateus, N., & Oliveira, H. (2022). The Botanical Profile, Phytochemistry, Biological Activities And Protected-Delivery Systems For Purple Sweet Potato (Ipomoea batatas (L.) Lam.): An Up-To-Date Review. Food Research International, 161, 111811.

Lismayanti, L., & Diputra, A. A. (2020). Formulasi Sediaan Lip Cream Dari Sari Buah Jambu Biji Merah (Psidium guajava L.) Sebagai Pewarna Alami Kosmetik. Jurnal Farmaku Farmasi Muhammadiyah Kuningan.

Man, J.M. de. 1997. Kimia Makanan. Institut Teknologi Bandung, Bandung.

Mirza, H., & Marisa, R. (2019). Efektivitas Variasi Konsentrasi Isopropil Miristat sebagai Pengikat terhadap Mutu Fisik Perona Pipi Compact Powder (Doctoral dissertation, Akademi Farmasi Putera Indonesia Malang).

Nugroho, A. (2017). Teknologi Bahan Alam. Buku Ajar. Universitas Lambung Mangkurat, Banjarmasin.

Parhusip, A. J. N., & Sitanggang, A. B. (2012). Antimicrobial activity of melinjo seed and peel extract (Gnetum gnemon) against selected pathogenic bacteria. Microbiology Indonesia, 5(3), 2.

Puspadina, V., Suci, P. R., Ikhda, C., Ro'is, W. A., & Sari, S. (2022). Formulasi Dan Uji Mutu Fisik Ekstrak Kulit Buah Melinjo (Gnetum gnemon L.) Sediaan Blush On Cream Sebagai Pewarna Alami. Jurnal Wiyata, 9(2), 133-141.

Rosidah. (2014). Potensi Ubi Jalar Sebagai Bahan Baku Industri Pangan. Teknobuga, 1(1), 44-52.

Suci, P. R. (2017). Pengaruh Proses Pengolahan Biji Melinjo (Gnetum Gnemon L.) Terhadap Kadar Total Likopen dan Karoten dengan Metode Spektrofotometri-Vis. Jurnal Wiyata: Penelitian Sains dan Kesehatan, 2(2), 151-156.

Suradikusumah, E. (1989). Kimia Tumbuhan. Departemen Pendidikan dan Kebudayaan. Direktorat Jendral Pendidikan Tinggi. Pusat Antar Ilmu Hayat. IPB. Bogor.

Utami, D. T. (2019). Formulasi Lip Cream Ekstrak Etanol Kulit Buah Naga Merah (Hylocereus polyrhizus H) Sebagai Pewama Alami. Skripsi Fakultas Farmasi Dan Kesehatan Umum Institut Kesehatan Helvetia.

Downloads

Published

2025-02-28

How to Cite

Astuty, M. W., Purnama, U., Pauzi, D. E., Saumi, R. S., Zulkifli, A. P. R., Permana, C. A., Hanifah, N., Kania, R., Maharani, E. I., & Destiani, S. (2025). Pemanfaatan Ekstrak Ubi Jalar Ungu dan Ekstrak Kulit Melinjo sebagai Pewarna Alami pada Sediaan Lip Cream. Mestaka: Jurnal Pengabdian Kepada Masyarakat, 4(1), 93–98. https://doi.org/10.58184/mestaka.v4i1.610

Most read articles by the same author(s)