STUDI LITERATUR PERBANDINGAN WARNA DALAM FORMULASI LIPSTIK MENGGUNAKAN EKSTRAK ETANOL DARI BEBERAPA TUMBUHAN SEBAGAI PEWARNA ALAMI

Abstract

Red dragon fruit, red cabbage and purple sweet potato have the opportunity to be used as natural color choices because they have attractive color strength. The strength color of red dragon fruit, red cabbage and purple sweet potato is caused by the presence of anthocyanin pigment, which is a derivative of flavonoid compounds. This study aims to find a lipstick formulation dye that is more stable than the ratio of some plants used as natural dyes. The method used in this research was literature study method by collecting data related to research and previous research results in the form of national and international journals. The results of this study indicated that, a) the dye that produces the best stability in lipstick formulation is in the literature study of red cabbage extract, b) the red dragon fruit lipstick coloring produces unfavorable stability, c) the purple sweet potato lipstick coloring produces non-lipstick stability well. The conclusion from the research was that lipstick coloring using ethanol extract of red cabbage (Brassica oleracea var. Capitata L.f rubra L.Thell) was more stable than using red dragon fruit extract and purple sweet potato extract.