Perbandingan Formulasi Sediaan Hydrogel Eyepatch Berbasis Karagenan dan Alginat dengan Konsentrasi Basis yang Sama

Andhini Andhini; Ghalib Syukrillah Syahputra; Diani Mega Sari

doi:10.55606/detector.v4i2.6079

Authors

Andhini Andhini Institut Kesehatan Mitra Bunda
Ghalib Syukrillah Syahputra Institut Kesehatan Mitra Bunda
Diani Mega Sari Institut Kesehatan Mitra Bunda

DOI:

https://doi.org/10.55606/detector.v4i2.6079

Keywords:

Alginate, Carrageenan, Formulation, Hydrogel Eyepatch, Niacinamide

Abstract

The under-eye area is a thin and sensitive part of the skin that is prone to early aging problems such as dark circles, eye bags, and fine wrinkles. One of the skincare innovations developed to address these issues is the hydrogel eyepatch containing niacinamide, with natural polymers such as carrageenan and alginate used as the gel base. This study aimed to compare niacinamide hydrogel eyepatch formulations using carrageenan and alginate bases at the same concentration. The research was conducted experimentally in the laboratory with two formulas, namely F1 (carrageenan base 2.5%) and F2 (alginate base 2.5%), each containing 4% niacinamide. The evaluation included organoleptic, homogeneity, pH, adhesion, swelling ratio, folding endurance, physical stability, and niacinamide content during 28 days of storage at room temperature. The results showed that both formulas were organoleptically stable, homogeneous, and had pH values within the physiological range of the skin (4.5–6.5). The carrageenan formula exhibited higher adhesion, while the alginate formula showed a greater swelling ratio. Folding endurance tests for both formulas met the standard with results of more than 200 folds. Content analysis demonstrated that niacinamide remained stable in both formulas during the storage period. carrageenan and alginate can both be used as bases for niacinamide hydrogel eyepatch formulations, each providing different physical characteristics that can be considered in the development of natural-based cosmetic products.

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