The Optimization of Mixing Rate and Mixing Time in the Formulation of Green Tea Extract Emulgel



The aims of the research are to determine the Significant effect factor among mixmg rate, mixing time and their interaction on the physical properties and stability of green tea emulgel and to determine the optimum composition area which can produce good emulgel. In our previous investigation was determined the optimum composition between emulsifying agent (Tween 80 and Span 80) and gelling agent (Carbopol) This research determined the optimum mixing process, particularly on mixing rate and mixing time usig the factorial design with two factors (mixing rate and mixing time) and two levels (high level and low level). The physical properties and stability parameter investigated were including viscosity, spreading ability and viscosity shift atter storage at predetermined temperature and humidity for a month. The results showed that mixing rate Significantly influence on the viscosity and spreading ability and the mixing time significantly influence on the Viscosity shift. The optimum composttion area was not produced because the factorial design equation for viscosity respond and viscosity shin were not significant so can not be used to predict responds.


1. Peters DC. Dynamics of emulsification, In Nienow AW. Harnby N, Edwards MF. Mixing in the process industries. 2nd. Butterworth: Henemann; 1997. 300-2. 306-7, 309-10.
2. Amiji MM, Sandmann: BJ. Applied physical pharmacy. United States of America: McGraw-Hill Companies Inc.; 2003. 28-33.
3. Sinko JP. Martin's physical pharmacy and pharmaceutical science: Physical chemical and biopharmaceutical principles in the pharmacetical science. 5th Ed. Philadelphia. Lippincott Williams & Wilkins: 2006. 510-19.
4. Laverius MF. Optimasi Tween 80 dan Span 80 sebagar emulsifying agent serta Carbopol sebagai gelling agent dalam sediaan emulgel photoprotector ekstrak teh hijau (Camellia sinensis L): Aplikasi desain faktorial [skripsi]. Yogyakarta: Fakultas Farmasi Universitas Sanata Dharma; 2011.
5. de Muth JE. Basic statistic and pharmaceutical statistical applications, New York: Marcel Dekker Inc.; 1999. 265-94.
6. Garg A. Aggrawal D, Garg S. Singla AK. Spreading of semisolid formulations: An update, pharmaceutical technology. 2002. Diambil dan: http: diakses 17 September, 2010.
7. Lestari ABS. Optimasi proses pencampuran sediaan emulgel ekstrak teh hijau menggunakan metode desain faktorial [Laporan Penelitian (tidak dipublikasikan)]. Yogyakarta: Fakultas Farmasi Universitas Sanata Dharma; 2012.
How to Cite
LESTARI, AGATHA BUDI SUSIANA. The Optimization of Mixing Rate and Mixing Time in the Formulation of Green Tea Extract Emulgel. JURNAL ILMU KEFARMASIAN INDONESIA, [S.l.], v. 10, n. 2, p. 119-125, sep. 2012. ISSN 2614-6495. Available at: <>. Date accessed: 21 june 2024.