Formulasi dan Evaluasi Sediaan Lip Balm Stik Ekstrak Buah Murbei (Morus alba L.) dengan Virgin Coconut Oil (VCO) sebagai Pelembab

Background : The lips are a part of the body that lack sebaceous glands,
making them susceptible to dryness and cracking. Mulberry (Morus alba L.)
contains bioactive compounds such as flavonoids, anthocyanins, tannins,
saponins, alkaloids, and triterpenoids, which have antioxidant potential.
Meanwhile, Virgin Coconut Oil (VCO) contains fatty acids and vitamin E that
function as moisturizing agents. Therefore, mulberry extract and VCO have the
potential to be formulated into a lip balm stick preparation.
Objective : This study aimed to formulate and evaluate a lip balm stick
containing mulberry (Morus alba L.) extract with the addition of Virgin
Coconut Oil (VCO) as a moisturizing agent.
Methods : This study was an experimental laboratory research. Mulberry
extract was obtained using the maceration method with 96% ethanol and
formulated into four formulations, consisting of one control formula and three
formulas with different concentrations of VCO. The prepared lip balm sticks
were evaluated for organoleptic properties, homogeneity, pH, melting point,
spreadability, breaking strength, moisturizing effect using a skin analyzer,
irritation test, and stability during 28 days of room temperature storage and a
12-day accelerated stability test (cycling test).
Results : The mulberry extract yielded a 16% extraction yield and contained
alkaloids, flavonoids, tannins, saponins, and steroids/triterpenoids. All
formulations met the requirements for pH, homogeneity, melting point,
spreadability, organoleptic properties, moisturizing effect, and irritation test
during both room temperature storage and the accelerated stability test.
However, none of the formulations met the breaking strength requirement, as
they were only able to withstand a load of 20 grams. Formula III exhibited the
best characteristics, particularly in improving lip moisture..
Conclusion : Mulberry (Morus alba L.) extract combined with Virgin Coconut
Oil (VCO) can be formulated into a lip balm stick that fulfills most of the
physical evaluation requirements and provides a moisturizing effect on the lips.
Formula III was identified as the optimal formulation, although further
optiamization is required to improve the mechanical strength of the
preparation.
Keywords : mulberry, Morus alba L., lip balm stick, Virgin Coconut Oil,
moisturizing.

Latar belakang : Bibir merupakan bagian tubuh yang tidak memiliki kelenjar
sebasea sehingga mudah mengalami kekeringan dan pecah-pecah. Buah
murbei (Morus alba L.) mengandung senyawa flavonoid, antosianin, tanin,
saponin, alkaloid, dan triterpenoid yang berpotensi sebagai antioksidan,
sedangkan Virgin Coconut Oil (VCO) mengandung asam lemak dan vitamin E
yang berfungsi sebagai pelembap. Oleh karena itu, ekstrak buah murbei dan
VCO berpotensi diformulasikan menjadi sediaan lip balm stick.
Tujuan: Penelitian ini bertujuan untuk memformulasikan dan mengevaluasi
sediaan lip balm stick ekstrak buah murbei (Morus alba L.) dengan
penambahan Virgin Coconut Oil (VCO) sebagai pelembap.
Metode : Penelitian ini merupakan penelitian eksperimental laboratorium.
Ekstrak buah murbei diperoleh dengan metode maserasi menggunakan etanol
96%, kemudian diformulasikan menjadi empat formula, yaitu satu formula
kontrol dan tiga formula dengan variasi konsentrasi VCO. Evaluasi sediaan
meliputi uji organoleptik, homogenitas, pH, titik leleh, daya oles, kekuatan
(titik patah), kelembapan menggunakan skin analyzer, uji iritasi, serta uji
stabilitas pada penyimpanan suhu kamar selama 28 hari dan uji dipercepat
(cycling test) selama 12 hari.
Hasil : Ekstrak buah murbei menghasilkan rendemen sebesar 16% dan
mengandung alkaloid, flavonoid, tanin, saponin, serta steroid/triterpenoid.
Seluruh formula memenuhi persyaratan pada uji pH, homogenitas, titik leleh,
daya oles, organoleptik, kelembapan, dan uji iritasi, baik selama penyimpanan
suhu kamar maupun setelah cycling test. Namun, seluruh formula belum
memenuhi persyaratan uji kekuatan karena hanya mampu menahan beban
sebesar 20 gram. Formula III menunjukkan karakteristik terbaik, terutama
dalam meningkatkan kelembapan bibir.
Kesimpulan : Ekstrak buah murbei (Morus alba L.) dengan penambahan VCO
dapat diformulasikan menjadi sediaan lip balm stick yang memenuhi sebagian
besar persyaratan evaluasi fisik serta memiliki kemampuan melembapkan
bibir. Formula III merupakan formula terbaik, meskipun masih diperlukan
optimasi formula untuk meningkatkan kekuatan mekanik sediaan.
Kata Kunci : buah murbei, Morus alba L., lip balm stick, Virgin Coconut Oil,
kelembapan