Author(s):
Ulfa Elfiah, Dyah Ayu Ratna Anggara, Jeanne Sonya Dhiharsiwi, Aditya Kurniawan, Mochammad Amrun Hidayat
Email(s):
ulfa.fk@unej.ac.id
DOI:
10.52711/0974-360X.2026.00220 
Address:
Ulfa Elfiah1*, Dyah Ayu Ratna Anggara2, Jeanne Sonya Dhiharsiwi2, Aditya Kurniawan3, Mochammad Amrun Hidayat2
1Plastic, Reconstructive and Aesthetic Surgery Division, Department of Surgery and Laboratory of Anatomy Faculty of Medicine, University of Jember, Jember, Indonesia.
2Faculty of Pharmacy, University of Jember, Indonesia.
3Biology Education Department, Faculty of Education, University of Jember, Indonesia.
*Corresponding Author
Published In:
Volume - 19,
Issue - 4,
Year - 2026
ABSTRACT:
Hyperpigmentation is a common dermatological problem and manifests as darkening of the skin, which can negatively affect the quality of life. This condition is caused by the overproduction of melanin, which is synthesized in melanosomes through a process called melanogenesis. The enzyme involved in this process is tyrosinase, which catalyzes the chemical reactions leading to melanin production. Inhibiting the tyrosinase enzyme is a key strategy for treating hyperpigmentation. Common inhibitors include hydroquinone, retinoids, and glycolic acid, but long-term use of these compounds can cause side effects. Natural ingredients such as robusta coffee, which contains chlorogenic acid, have shown potential as tyrosinase inhibitors. Ethanol extracts of robusta coffee beans were found to contain chlorogenic acid (4.125%±0.068%) and exhibit tyrosinase inhibition activity, with an IC50 value of 553.531±9.485ppm. This activity is attributed to compounds such as chlorogenic acid, fatty acids, caffeine, and trigonelline present in coffee beans. The formulated gel and cream containing robusta coffee extract showed good physical properties, including homogeneity, viscosity, spreadability, and slightly acidic pH. Overall, this study highlights the potential of robusta coffee extract as a natural tyrosinase inhibitor to treat hyperpigmentation.
Cite this article:
Ulfa Elfiah, Dyah Ayu Ratna Anggara, Jeanne Sonya Dhiharsiwi, Aditya Kurniawan, Mochammad Amrun Hidayat. Formulation of Gel and Cream as Tyrosinase Enzyme Inhibitor and Determination of Chlorogenic acid Content in Ethanol Extract of Robusta (Coffea canephora L.) Green Coffee Beans. Research Journal of Pharmacy and Technology. 2026;19(4):1534-0. doi: 10.52711/0974-360X.2026.00220
Cite(Electronic):
Ulfa Elfiah, Dyah Ayu Ratna Anggara, Jeanne Sonya Dhiharsiwi, Aditya Kurniawan, Mochammad Amrun Hidayat. Formulation of Gel and Cream as Tyrosinase Enzyme Inhibitor and Determination of Chlorogenic acid Content in Ethanol Extract of Robusta (Coffea canephora L.) Green Coffee Beans. Research Journal of Pharmacy and Technology. 2026;19(4):1534-0. doi: 10.52711/0974-360X.2026.00220 Available on: https://rjptonline.org/AbstractView.aspx?PID=2026-19-4-9
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