Evaluation of Dosage Properties and Irritation Test of Ambon Banana Peel Methanol Extract Gel with Various Concentrations of HPMC as Gelling Agent

Banana is one of Indonesia’s plant products that have great potential but has so far received little attention. Ambon banana peel waste and other banana peel waste are generally thrown away. Preparations in the form of gels are more popular because they cause an incredible feeling on the skin, are easy to dry, and are easy to wash. In gel formulas, a critical factor affecting the physical properties of the gel is the use of a gelling agent. HPMC can provide good viscosity stability at room temperature even though it is stored for a long period. Gel formulations were made with varying concentrations of HPMC 0.5%, 1%, and 3%, and then evaluated the properties of the preparation which included an organoleptic test, homogeneity test, viscosity test, pH test, and spreadability test as well as irritation test on male Wistar rats. The results showed that the variation of HPMC concentration in the preparation of ambon banana peel methanol extract gel could affect the physical properties of the practice. The higher the concentration of HPMC, the thicker the gel texture and the higher the viscosity value. The variation of HPMC concentration in the preparation of methanol extract gel of ambon banana peel does not affect the effect of irritation on the skin which can be shown in the results of in vivo irritation testing on male Wistar rats. The test results show the absence of erythema and edema.