Formulation of Body Butter Preparations from Mangois (Gracinia Mangostana L.) Skin Extract with Variations of Tween 60 and Span 60 Emulator

Abstract

This study developed body butter from mangosteen rind extract, which contains xanthone compounds, natural antioxidants. It tested the impact of varying concentrations of emulsifiers Tween 60 and Span 60 on the body butter’s adhesion, spreadability, and viscosity. The goal was to evaluate the stability and physical quality of the body butter formulations with different emulsifier concentrations. This study used an experimental method with mangosteen rind extract obtained through maceration using 96% ethanol. Body butter formulations were prepared with a 1.5% extract consistency and varying emulsifier concentrations. A 6- cycle cycling test was conducted at 4°C and 40°C, followed by physical quality tests (adhesion, spreadability, viscosity, and pH). The test results showed that Formula 1 to Formula 6 produced homogeneous, thick, soft, oily body butter, with a vanilla aroma and varying colors (light brown or milky white). Formula 2 has the best pH (6.90), Formula 3 and 6 show the best spreadability (6 cm and 6.15 cm), Formula 1 and 4 have the best adhesion (9.41 seconds and 11.18 seconds), and Formula 3 and 6 have the best viscosity (11,700 cPs and 11,633 cPs). Formula 2 has the best physical quality.