ABSTRACT

RIZKI YULIA BAHAR. Cucumber juice (Cucumis sativus L.) gel

formulation with a combination of tea (Camellia sinensis L.) (Advised by Ririn
and Iskandar Zulkarnain).

Cucumber (Cucumis sativus L.) and tea (Camellia sinensis L.)

formulated into gel preparations aimed to produce pharmaceutically stable
preparations that are practical in their use. Water extracts of cucumber juice
(Cucumis sativus L.) and steeping tea (Camellia sinensis L.) were obtained by
freeze drying method, then the base gel was optimized by varying carbopol as
a gel agent (0,5%, 0,75%, 1%). Cucumber (Cucumis sativus L.) and tea extract
(Camellia sinensis L.) was then incorporated on an optimal basis and with
concentrations of 2,44 % , 1,7 % (F1) and concentrations 3,05 %, 2,125 % (F2)
and tested the physical characteristics and stability with parameters such as;
organoleptic examination, homogeneity testing, pH testing, diffusion testing,
viscosity testing and flow type determination. The results showed that the
cucumber extract (Cucumis sativus L.) with percent yield of 3,57 % b/b and tea
was (Camellia sinensis L.) 5,62 % b/b while the formula with carbopol 0,5 %
was the most optimal gel base. In testing the physical characteristics of F1 and
F2, it revealed that the two preparations met the criteria in all tests, and
followed the pseudoplastic flow. In the stability test, there was a significant
change in viscosity based on anova statistical analysis on F2 whereas in F1
there was no significant change in viscosity. Hence, it can be concluded that
formula 1 has good physical characteristics and is pharmaceutically stable.

Keywords: Gel, Cucumber, Tea, Gel preparations, Stability Test