Karakterisasi Dan Stabilitas Fisik Mikroemulsi Minyak Zaitun (Olea europaea L) Menggunakan Perbandingan Tween 80 Dan PEG 400
Total View This Week0
Total View This Week0
Institusion
Universitas Jambi
Author
Edisson, Muhammad
Sahrial, Sahrial
Arisandi, Meri
Sahrial, Sahrial
Arisandi, Meri
Subject
L Education (General)
Datestamp
2023-10-31 08:15:45
Abstract :
Penelitian ini dilakukan untuk mengetahui karakteristik fisikokimia dan stabilitas fisik mikroemulsi minyak zaitun (Olea europaea L) serta untuk mengetahui formulasi yang terbaik dalam menghasilkan mikreomulsi minyak zaitun. Penelitian ini menggunakan metode eksperimen dengan perlakuan perbandingan konsentrasi surfaktan tween 80 dan kosurfaktan PEG 400 sebanyak 4 formula perlakuan. Perbandingan tween 80:PEG 400 yang digunakan untuk masing-masing perlakuan yaitu P1 (2:1), P2 (3:1), P3 (4:1) dan P4 (5:1). Parameter fisikokimia yang diamati antara lain nilai persen trasnsmitan, pH, viskositas, dan ukuran globul mikroemulsi sementara uji stabilitas fisik mikroemulsi dilakukan uji sentrifugasi dan uji freeze thaw. Berdasarkan analisis metode Multiple Attributes Zeleny didapatkan perlakuan P3 (perbandingan tween 80:PEG 400 4:1) merupakan perlakuan terbaik dengan nilai persen transmitan 94,3%, pH 8,39, viskositas 657,9 cPs, dan ukuran globul rerata 15,4 nm dengan nilai indeks polidisperitas 0,350. Hasil uji stabilitas secara sentrifugasi diketahui bahwa keempat perlakuan menghasilkan mikroemulsi minyak zaitun yang stabil. Selain itu, mikroemulsi minyak zaitun juga tetap stabil setelah dilakukan uji freeze thaw selama 6 siklus. Kata kunci : Mikroemulsi, Minyak Zaitun, Kosurfaktan, Surfaktan, Stabilitas This study was conducted to determine the physicochemical characteristics and physical stability of olive oil (Olea europaea L) microemulsion and to determine the best formulation for producing olive oil microemulsion. This study used an experimental method with the treatment of surfactant concentration ratio of tween 80 and cosurfactant PEG 400 as many as 4 treatment formulas. The ratio of tween 80:PEG 400 used for each treatment was P1 (2:1), P2 (3:1), P3 (4:1), and P4 (5:1). The physical and chemical parameters observed included percent transmittance value, pH, viscosity, and microemulsion globule size. Physical stability of the microemulsion was done by centrifugation test and freeze thaw test. Based on the analysis of Zeleny's multiple attributes method, treatment P3 (tween 80:PEG 400 ratio 4:1) was found to be the best treatment with a percent transmittance value of 94.3%, a pH value of 8.39, a viscosity of 657.9 cPs, and an average globule size of 15.4 nm with a polydispersity index value of 0.350. The results of the stability test by centrifugation showed that the four treatments produced a stable olive oil microemulsion. In addition, the olive oil microemulsion also remained stable after the freeze thaw test for 6 cycles. Keywords: Cosurfactant, Microemulsion, Olive oil, Stability, Surfactant
Penelitian ini dilakukan untuk mengetahui karakteristik fisikokimia dan stabilitas fisik mikroemulsi minyak zaitun (Olea europaea L) serta untuk mengetahui formulasi yang terbaik dalam menghasilkan mikreomulsi minyak zaitun. Penelitian ini menggunakan metode eksperimen dengan perlakuan perbandingan konsentrasi surfaktan tween 80 dan kosurfaktan PEG 400 sebanyak 4 formula perlakuan. Perbandingan tween 80:PEG 400 yang digunakan untuk masing-masing perlakuan yaitu P1 (2:1), P2 (3:1), P3 (4:1) dan P4 (5:1). Parameter fisikokimia yang diamati antara lain nilai persen trasnsmitan, pH, viskositas, dan ukuran globul mikroemulsi sementara uji stabilitas fisik mikroemulsi dilakukan uji sentrifugasi dan uji freeze thaw. Berdasarkan analisis metode Multiple Attributes Zeleny didapatkan perlakuan P3 (perbandingan tween 80:PEG 400 4:1) merupakan perlakuan terbaik dengan nilai persen transmitan 94,3%, pH 8,39, viskositas 657,9 cPs, dan ukuran globul rerata 15,4 nm dengan nilai indeks polidisperitas 0,350. Hasil uji stabilitas secara sentrifugasi diketahui bahwa keempat perlakuan menghasilkan mikroemulsi minyak zaitun yang stabil. Selain itu, mikroemulsi minyak zaitun juga tetap stabil setelah dilakukan uji freeze thaw selama 6 siklus. Kata kunci : Mikroemulsi, Minyak Zaitun, Kosurfaktan, Surfaktan, Stabilitas This study was conducted to determine the physicochemical characteristics and physical stability of olive oil (Olea europaea L) microemulsion and to determine the best formulation for producing olive oil microemulsion. This study used an experimental method with the treatment of surfactant concentration ratio of tween 80 and cosurfactant PEG 400 as many as 4 treatment formulas. The ratio of tween 80:PEG 400 used for each treatment was P1 (2:1), P2 (3:1), P3 (4:1), and P4 (5:1). The physical and chemical parameters observed included percent transmittance value, pH, viscosity, and microemulsion globule size. Physical stability of the microemulsion was done by centrifugation test and freeze thaw test. Based on the analysis of Zeleny's multiple attributes method, treatment P3 (tween 80:PEG 400 ratio 4:1) was found to be the best treatment with a percent transmittance value of 94.3%, a pH value of 8.39, a viscosity of 657.9 cPs, and an average globule size of 15.4 nm with a polydispersity index value of 0.350. The results of the stability test by centrifugation showed that the four treatments produced a stable olive oil microemulsion. In addition, the olive oil microemulsion also remained stable after the freeze thaw test for 6 cycles. Keywords: Cosurfactant, Microemulsion, Olive oil, Stability, Surfactant
Download
book
BibTex
Latex, Jabref
cloud_download
Original Resource
url resource Institution
