The research focused on formulating a lip balm that combines red fruit (Pandanus conoideus Lamk.), a plant native to Papua known for its antioxidant content, with olive oil (Olea europaea L.), a widely used natural moisturizer. The team evaluated whether this combination could produce a lip balm with acceptable physical quality, stability, and consumer appeal. Their results show that the formulation meets most quality standards and highlights the potential of Indonesian biodiversity in cosmetic innovation.
Why Natural Lip Care Is Gaining Attention
Lips are one of the most sensitive parts of the body. They lack melanin, which means they have little natural protection against ultraviolet radiation, heat, wind, and pollution. In tropical regions such as Indonesia, these environmental factors often lead to dry, cracked, and darkened lips.
At the same time, many commercial lip balms still rely on synthetic antioxidants, preservatives, and stabilizers. Long-term use of synthetic-based cosmetics has raised concerns among consumers about irritation and cumulative side effects. This has pushed the cosmetic industry, regulators, and consumers toward natural and plant-based alternatives.
Red fruit, traditionally used by Papuan communities as food and herbal medicine, contains beta-carotene, tocopherols, and unsaturated fatty acids. These compounds are known for their antioxidant properties. Olive oil, rich in oleic acid and vitamin E, is widely recognized for its ability to lock in moisture and maintain skin elasticity. Combining these two natural ingredients reflects a broader trend toward sustainable, locally sourced cosmetic products.
How the Lip Balm Was Developed and Tested
The research team carried out an experimental laboratory study in May 2025 at the Pharmaceutical Formulation Technology Laboratory of Poltekkes Kemenkes Jayapura. They prepared three lip balm formulations, labeled F1, F2, and F3, each containing the same amount of red fruit extract and olive oil but different concentrations of emulsifying agents.
The formulation process involved melting natural waxes and fats, blending them with olive oil, and adding red fruit extract dissolved in a solvent to ensure even distribution. A small amount of fragrance was included to improve user acceptance. The final mixtures were poured into containers and allowed to solidify at room temperature.
To evaluate quality, the researchers conducted a series of standard physical tests commonly used in cosmetic development. These included visual and sensory observation, pH measurement, homogeneity, spreadability, adhesion, stability under temperature changes, and a hedonic test to assess user preference.
Key Findings at a Glance
The study produced several clear and practical findings:
· Appearance and texture: All three lip balm formulations had a consistent reddish-orange color and a mild cocoa butter aroma. The texture varied slightly, with one formulation producing a softer balm.
· pH safety: All formulations recorded a pH value of 6, which falls within the safe range for lip products and minimizes the risk of irritation.
· Homogeneity: Each formulation showed even distribution of ingredients, indicating consistent quality in every application.
· Adhesion: The lip balms adhered well to the lips, staying in place long enough to provide protection and moisture.
· Stability: After repeated freeze–thaw cycles, none of the formulations showed changes in color, smell, or shape, demonstrating good physical stability.
· Spreadability: None of the formulations met the ideal spreadability standard, likely due to the high proportion of solid natural fats and waxes.
· Consumer preference: Based on hedonic testing, formulation F3 was the most preferred, mainly due to its softer texture and ease of application.
What the Results Mean in the Real World
These findings suggest that natural lip balms made from red fruit and olive oil can meet key safety and quality standards. For consumers, this means access to lip care products that are gentle, stable, and derived from natural ingredients.
For the cosmetic industry, the research opens opportunities to develop products based on Papua’s native plants. Using red fruit not only adds functional antioxidant benefits but also supports local biodiversity and regional economic development. Small and medium enterprises could adapt this formulation for commercial production with further refinement.
From a policy and education perspective, the study highlights the importance of applied research in health polytechnics. It demonstrates how academic institutions can contribute directly to product innovation while promoting the use of local natural resources.
As the authors note, adjustments to the lipid base could improve spreadability in future formulations. Long-term stability tests and broader consumer trials would further strengthen the case for commercialization.
Insight from the Researchers
According to Fitriah Ardiawijianti Iriani of Poltekkes Kemenkes Jayapura, the results show that “lip balm preparations containing red fruit extract and olive oil have acceptable physical quality and good stability, making them suitable for further development as natural lip care products.” This reflects the team’s emphasis on safety, functionality, and local resource utilization.
Author Profile
· Salbilla Nurhaliza Linggi – Bachelor of Pharmacy, Poltekkes Kemenkes Jayapura. Expertise in cosmetic formulation and natural product development.
· Fitriah Ardiawijianti Iriani, S.Farm., M.Farm. – Lecturer and researcher at Poltekkes Kemenkes Jayapura, specializing in pharmaceutical technology and cosmetic science.
· Iyem Shahira, S.Farm. – Pharmacy researcher at Poltekkes Kemenkes Jayapura with a focus on natural ingredient formulations.
· Rahayu Samalo, S.Farm. – Pharmacy academic at Poltekkes Kemenkes Jayapura, working in applied pharmaceutical research.
Source
Journal Article Title: Formulation and Physical Quality Evaluation of Lip Balm Preparations Containing a Combination of Red Fruit (Pandanus conoideus Lamk.) Extract and Olive Oil (Olea europaea L.)
Journal: Formosa Journal of Science and Technology
Year: 2026
DOI: https://doi.org/10.55927/fjst.v5i1.400
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