OPTIMASI SEDIAAN SAMPO ANTIRONTOK EKSTRAK BIJI KOPI MENGGUNAKAN METODE FACTORIAL DESIGN 22

Latar Belakang: Kerontokan rambut merupakan masalah yang dapat menurunkan
rasa percaya diri. Biji kopi robusta (Coffea canephora) mengandung kafein,
flavonoid, dan polifenol yang berpotensi sebagai bahan aktif sampo antirontok.
Penelitian ini bertujuan memperoleh formula optimum sampo antirontok ekstrak
biji kopi robusta menggunakan metode Factorial Design.
Metode: Penelitian eksperimental ini menggunakan variasi konsentrasi
Carboxymethyl Cellulose (CMC) dan Natrium Lauril Sulfat (NLS). Ekstrak
diperoleh dengan metode maserasi menggunakan etanol 70%, kemudian
diformulasikan menjadi sampo. Evaluasi meliputi organoleptik, homogenitas, pH,
viskositas, tinggi busa, dan stabilitas busa. Data dianalisis menggunakan Design
Expert versi 13.
Hasil: Seluruh formula memenuhi persyaratan evaluasi fisik. Variasi konsentrasi
CMC dan NLS memengaruhi karakteristik fisik sediaan. Formula optimum
diperoleh pada CMC 1% dan Natrium Lauril Sulfat 10% dengan nilai desirability
0,420.
Kesimpulan: Variasi konsentrasi CMC dan Natrium Lauril Sulfat berpengaruh
terhadap karakteristik fisik sediaan sampo ekstrak biji kopi robusta. Formula
optimum yang diperoleh adalah CMC 1% dan Natrium Lauril Sulfat 10% dengan
nilai desirability 0,420, sehingga layak digunakan sebagai formula sampo
antirontok ekstrak biji kopi robusta..
Kata Kunci: ekstrak biji kopi robusta, sampo antirontok, factorial design, CMC,
natrium lauril sulfat.

Background: Hair loss is a common problem that can reduce self-confidence.
Robusta coffee beans (Coffea canephora) contain caffeine, flavonoids, and
polyphenols that have the potential to be used as active ingredients in anti-hair loss
shampoo. This study aimed to obtain the optimum formulation of anti-hair loss
shampoo containing robusta coffee bean extract using the Factorial Design
method..
Methods: This experimental study used various concentrations of Carboxymethyl
Cellulose (CMC) and Sodium Lauryl Sulfate (SLS). The extract was obtained by
maceration using 70% ethanol and then formulated into a shampoo. The
formulations were evaluated for organoleptic properties, homogeneity, pH,
viscosity, foam height, and foam stability. The data were analyzed using Design
Expert version 13.
Results: All formulations met the required physical evaluation parameters.
Variations in the concentrations of CMC and SLS affected the physical
characteristics of the shampoo. The optimum formulation consisted of 1% CMC
and 10% Sodium Lauryl Sulfate, with a desirability value of 0.420.
Conclusion: Variations in the concentrations of CMC and Sodium Lauryl Sulfate
affected the physical characteristics of the robusta coffee bean extract shampoo.
The optimum formulation contained 1% CMC and 10% Sodium Lauryl Sulfate, with
a desirability value of 0.420, indicating that the formulation is suitable as an anti-
hair loss shampoo containing robusta coffee bean extract.
Keywords: robusta coffee bean extract, anti-hair loss shampoo, factorial design,
Carboxymethyl Cellulose, Sodium Lauryl Sulfate.