Uji Aktivitas Inhibitor Tirosinase Ekstrak Kulit Buah Cokelat (Theobroma cacao L.) dan Formulasinya dalam Bentuk Sediaan Nanoemulsi

Abstract

Cocoa pod husk is known to contain various active compounds such as polyphenols and flavonoids, that potential to have tyrosinase inhibitory activity. Nanoemulsion based delivery system predicted could increase percutaneous penetration and effectiveness of cocoa pod husk extract. The purpose of this study was to determine the tyrosinase inhibitory activity of cocoa pod husk extract and to formulate it into a nanoemulsion system with good physical properties. Cocoa pod husk powder was extracted by maceration method using 70% ethanol and then submitted for tyrosinase inhibitory activity testing using the dopachrome method. The cocoa pod husk nanoemulsion was prepared using grape seed oil, tween 80 as a surfactant, and glycerin as a cosurfactant. The results showed that cocoa pod husk extract had tyrosinase inhibitory activity with an IC50 value of 199.98 ppm. The cocoa pod husk nanoemulsion showed clear and homogeneous appearance, pH 6.21 ± 0.02, viscosity 1070 ± 24.5 cps, show Newtonian behaviour with a globule size of 108 ± 15 nm. The cocoa pod husk nanoemulsion has good physical stability based on centrifugation, heating cooling, and freeze thaw tests. This study's conclusions are cocoa pod husk has tyrosinase inhibitory activity and it has been developed into a nanoemulsion system with good physical characteristic and stability.