Paper Title
Characteristics of Turmeric and Tamarind Leaf Extract Cream in Hydrophile- Liphopilebalance and Storage Time Variation

Abstract
The purpose of this study is to determine the effect of HLB (hydrophile-lipophile balance), storage time and their interactions on the characteristics of turmeric and tamarind leaf extract cream and to obtain HLB values and storage time that produce turmeric and tamarind leaf extract cream with the highest acceptance. The study uses a randomized block design (RCBD) factorial pattern of two factors, namely HLB and storage time. Factor I: HLB with level 9, 10 and 11. Factor II: storage time with level 0, 2, 4, 6 weeks. Experiments are grouped into 2 so that there are 24 units of experiments. The data obtained are analysed for their diversity and continued with Duncan's multiple comparison test. The observed variables include viscosity, adhesiveness, pH, dispersive power, separation ratio and total phenol. HLB affects the viscosity and the storage time affects the viscosity and adhesiveness. HLB and storage time have no effect on pH, dispersive power, separation ratio and total phenolic; HLB has no effect on adhesiveness. Until the 6th week all cream still meet SNI (Indonesian National) standards. Turmeric and tamarind leaf extract cream with HLB 9 until the 6th week of storage has the highest acceptance value with the characteristics: viscosity of 20,500-54,300 cp, dispersive power of 5.2-5.8 cm, adhesiveness of 20.5-54.3 seconds, pH 6.3-6.5, separation ratio 0.9-1, total phenolic of 2.6-2.9 mg GAE/g, overall acceptance value 5.0-6.10 (quite like). Keywords- HLB, storage time, cream, turmeric and tamarind leaf.