FORMULASI DAN EVALUASI FISIK SEDIAAN TONER DARI KOPI HIJAU ROBUSTA (Green coffea canephora var. Robusta)

Skin is a very important system in the body that can tell a lot about overall health. Skin is very complex and has an elastic and sensitive anatomical structure. As the increasing of the age, your skin becomes rough, dull, and more prone to breakouts. Initial cleaning products such as soap are mostly alkaline and too irritating to the skin, especially sensitive skin, so facial skin care products are needed that restore skin pH and bring the water content of facial skin into balance, one of which is cosmetic products in the form of toner preparations. The purpose of this study was to formulate and test the physical stability of toner preparations from robusta green coffee extract (Green Coffea Canephora Var. Robusta) with extract ratios of 2.5%, 5%, 7.5%. This research used maceration method with 96% ethanol solvent. The results of the physical evaluation of the toner preparations showed the organoleptic test of F1 with a clear brown color, liquid form, and a distinctive smell of coffee with a viscosity value of 1.05 cPs, F2 showed the results of organoleptic test results for coffee milk color, slightly thick form, distinctive smell of coffee with a viscosity value of 1, 15 cPs, F3 showed organoleptic results in dark brown color, slightly thick form, and a distinctive coffee smell with a viscosity value of 1.21 cPs. The conclusions obtained from this study indicate that F1 has better physical quality test results including organoleptic tests of clear brown color, distinctive aroma of coffee, liquid form, has a pH of 5. However, formulations still need to be developed in order to improve the results of organoleptic tests.

Keywords: Robusta Green Coffe (Green Coffea Canephora Var. Robusta), Face Toner, Formulation