Formulation and Physical Quality Evaluation of Yam Bean (Pachyrhizus erosus) Extract Moisturizing Gel

Abstract

Yam bean (Pachyrhizus erosus) has potential as a natural ingredient in cosmetic preparations because it contains secondary metabolites that support its use in topical products. This study aimed to formulate yam bean extract into a moisturizing gel at concentrations of 3%, 5%, and 7%, evaluate its physical quality, and identify the formulation with the most balanced physical characteristics. A laboratory experimental study was conducted. The extract was obtained by maceration using 96%zethanol and formulated using a base containing 2% Carbopol 940, 5% glycerin, 10% propylene glycol, 1% triethanolamine, 0.1% methyl paraben, and purified water to 100%. The concentrations of 3%, 5%, and 7% were selected to compare physical responses across a gradual increase in extract concentration. Evaluations included organoleptic properties, homogeneity, pH, spreadability, adhesiveness, viscosity, and stability during seven days of storage at room temperature. Increasing extract concentration intensified the characteristic yam bean color and aroma. All formulations were homogeneous and had pH values of 5–6. Spreadability values for F1, F2, and F3 were 5.00, 6.00, and 6.50 cm, respectively, while adhesiveness values were 5.21, 6.16, and 7.3 min. Viscosity values were 1.02, 0.98, and 0.94 cP, respectively. No phase separation or organoleptic changes were observed during seven days. Descriptively, F2 showed the most balanced physical characteristics in terms of gel consistency, spreadability, adhesiveness, and viscosity. These findings support the development of yam bean extract as an active ingredient in moisturizing gel, while repeated measurements and inferential statistical analysis are still required to strengthen comparisons among formulations