Uji Fisikokimia pada Sediaan Lip balm dari Minyak Pala (Myristica Fragrans Houtt)

Research on the physicochemical tests of lip balm preparations from nutmeg oil has been carried out to moisturize the lips so they don't dry and crack easily. The purpose of this study was to determine the results of physicochemical testing on lip balm preparations from nutmeg oil (Myristica fragrans Houtt) according to BPOM NO. 12 of 2019. The method in this study was carried out experimentally. Lip balm preparations with varying concentrations of nutmeg oil, namely 10%, 15%, 20%, blanks are used as the basic formula in making lip balm preparations without nutmeg oil. Making lip balm is done by weighing all the ingredients and then carrying out organoleptic tests, homogeneity, pH, melting point, irritation, and microbial contamination. Organoleptic test results on lip balm with varying concentrations of 10%, 15% and 20% obtained a dense texture, white in color and has a distinctive nutmeg odor, and blanks have a brown odor. The lip balm has a homogeneous texture. The results of the pH test on the blank were 6.1, the pH of lip balm with a concentration of 10%, 15% and 20% respectively was 6.3; 6,4; 6,6. Irritation test was carried out on 25 panelists, 16 panelists felt warm. The results of the microbial contamination test with varying concentrations of nutmeg oil are in accordance with BPOM NO. 12 of 2019, except for lip balm preparations without the addition of nutmeg oil, there is growth of the S.aureus 2.0x101 bacteria. The conclusion of this study is the results of physicochemical tests (organoleptic tests, homogeneity, pH and melting point and microbial contamination) on lip balms with various concentrations of 10%, 15% and 20% according to BPOM NO. 12 of 2019, except for the irritation test. Lip balm with a concentration of 10% has more optimal results than concentrations of 15% and 20%.