Main Article Content
Jicama tubers (Pachyrhizus erosus) contain antioxidants, including vitamin C, flavonoids, saponins, phenolic compounds. In this study the aims were to formulate and evaluate the stability of a body scrub cream of jicama starch with varying concentrations of 16%, 15, and 14% stearic acid emulsifiers, and 2%, 3%, and 4% triethanolamine. This research method was carried out in a laboratory experiment to determine variations in the concentration of stearic acid and triethanolamine emulsifiers. In addition, observations were made to evaluate the physical quality of the organoleptic test preparations, homogeneity, pH, emulsion type, and physical stability using the accelerated cycling test method. The results of this study indicate that there is an effect of different concentrations of stearic acid and triethanolamine on FI which has a denser form than FII and FIII, after 6 storage cycles FII and FIII change color to yellowish white. This shows the formulation that has the best properties for body scrub cream preparations, is stable and meets the requirements based on organoleptic tests, homogeneity tests, pH tests, emulsion type tests, and 12 days stability test where phase dissolution does not occur, namely FI with a concentration of stearic acid 16% and 2% triethanolamine.