The  effect  of  avocado  butter  to  characteristics  of  emullient W/O cream

Teti Indrawati; Herlina Yuanita Sari

doi:10.14499/indonesianjpharm0iss0pp185-190

The effect of avocado butter to characteristics of emullient W/O cream

Teti Indrawati, Herlina Yuanita Sari

Abstract

Avocado butter is an unsafonifiable fraction of avocado oil that contains of 25-30 % fitosterol as anti-aging agent. In this research, the influence of 6 variation avocado butter between 1–11 % to o/w cream characteristics has been researched. O/W cream has been made by meltingand mixing methods at 70⁰C, and than cream product was evaluated. The result showed that o/w cream characteristics were progressively influenced by amount of avocado butter. In using avocado butter between 1–7 % in creams, the value of pH, viscosity, and particle size in product creams progressively go down, but theirs spread-abilities progressively go up. On the contrary cream characteristics that usage 9% of avocado butter, the value of viscosity and particle size began to go up while pH, but spread-abilities go down.

Key words :avocado butter, O/W cream, cream characteristic, stability

Full Text:

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DOI: http://dx.doi.org/10.14499/indonesianjpharm0iss0pp185-190