Page 152 - Jurnal Penelitian MTsN 6 Jakarta

Table 2. Results Observation of Arabica Green Coffee Scrub Cream Preparation
(Coffea arabica L)

Formula 1 Formula 2 Formula 3
Parameter Week Week Week Week Week Week

0 4 0 4 0 4
Form Viscous Viscous Viscous Viscous Viscous Viscous

Light Light Light Light Green Green
Color
Green Green Green Green Old Old
Green Green Green Green Green Green
Smell
Coffee Coffee Coffee Coffee Coffee Coffee
Homogenites Homogen Homogen Homogen Homogen Homogen Homogen

pH 4,7 5,2 4,7 5,2 5,2 5,6
Spreadability
38,5 38,5 37,5 39,5 39,5 30,5
(mm)

The organoleptic testing includes qualified because it falls within
visual observation of the smell, the normal range of skin pH,
color, and shape of the which is 4.5–6.8, which is
preparation and serves to assess recommended as the
the parameters, color appropriate pH for making
homogeneity, resulting in a cosmetic skin creams. However,
preparation that has a good the pH value in the 3rd
appearance. Based on the formulation with the active
results of the review, ingredient Arabica green coffee
organoleptic observations gave (Coffea arabica L) has a high ph
significant results. The cream level. This study is in accordance
scrub of Arabica green coffee with the research of Yunita, et al.
(Coffea arabica L) has a light (2021), which stated that the high
green color in week 0 and week acidity level is due to poor
4 in the 1st and 2nd formulations, storage. Cream preparations can
has a distinctive smell of coffee, cause dry and flaky skin if the pH
and is cream-shaped. In is too alkaline, or too acidic,
formulation 3 it is reported that causing irritation to the skin
the scrub preparation has a (Hakim et al., 2020).
rough texture and the color This difference in pH value is
becomes dark green. This affected by the medium
requires more attention because decomposing by high
too rough textures can cause temperatures during
irritation and discomfort during manufacturing or storage that
use. produces acidic or alkaline
Overall, the pH test results show products. Poor storage can lead
that the pH of the cream made is