Effect of Randu Honey Concentration on Physicochemical Characteristics and Antioxidant Activity of Vitamin C Derived Cream

Aryani, Ni Luh Dewi and Lambang, Maura Alysa and Histiqa, Tantri (2026) Effect of Randu Honey Concentration on Physicochemical Characteristics and Antioxidant Activity of Vitamin C Derived Cream. Journal of Pharmasciencea, 13 (2). pp. 554-567. ISSN 2460-9560

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Abstract

Vitamin C is a powerful yet unstable antioxidant. Ethyl ascorbic acid (EAA) and magnesium ascorbyl phosphate (MAP) are stable derivatives of Vitamin C. Randu honey is a natural ingredient with antioxidant properties that help counteract free radicals. This study aims to develop EAA cream and MAP cream formulations with added randu honey at various concentrations and to analyze how varying honey concentrations affect the creams' physicochemical characteristics and antioxidant activity. Physicochemical characterization included organoleptic assessment, pH measurement, viscosity determination, spreadability evaluation, and antioxidant activity testing using the DPPH (2,2-diphenyl-1-picrylhydrazyl) method. The results yielded a white-to-yellowish, homogeneous, oil-in-water emulsion-type, odorless cream. The pH values of each formula were consistent with the skin’s physiological pH. Viscosity increased, and spreadability decreased with increasing honey concentration. Antioxidant activity increased with increasing honey concentration, as indicated by a decrease in IC50. In conclusion, honey concentration significantly affects the physicochemical characteristics and antioxidant activity of EAA creams and MAF creams. All cream formulations exhibited very strong antioxidant activity (IC50 < 50 μg/mL).

Item Type:	Article
Subjects:	R Medicine > RS Pharmacy and materia medica
Divisions:	Faculty of Pharmacy > Department of Pharmacy
Depositing User:	Ni Luh Dewi Aryani 1141
Date Deposited:	02 Nov 2026 02:01
Last Modified:	02 Nov 2026 02:01
URI:	http://repository.ubaya.ac.id/id/eprint/51423

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