COSMETIC CREAM FORMULATION USING SURFACTANT NON IONIC "FOOD GRADE", COCONUT OIL (Cocos nucifera) AND COCOA BUTTER (Theobroma cacao L.)

Cream preparations are mostly emulsion systems in the form of oil in water. Emulsion formation consists of the oil phase, water phase and surfactant. The surfactants used are non-ionic food grade (Tween 80 and Span 80), the water phase is water and the oil phase is VCO and cocoa butter. This mixture is an alternative cream preparation to obtain a cream that is stable and not harmful to the skin and does not cause irritation. The purpose of this study was to determine the effect of the use of food grade non-ionic surfactants, Tween 80 and Span 80 regulated on hydrophile-lipophile balance (HLB) 8, 9, 10, 11 and 12 on cream characteristics. The oil phase is VCO and cocoa butter used as much as 60 g with a ratio of 15 g: 45 g .. Analysis of the characteristics of the cream includes, spreadability test, viscosity test, stickiness test, and cream separation ratio test. The results showed that HLB affected the adhesion, dispersion, viscosity and cream separation ratio but did not affect the pH of the cream. The pH value, viscosity, and adhesion of the cream met the SNI criteria for the cream. Meanwhile a good dispersion rate of 4-7 cm is fulfilled by HLB 11 treatment.