Formulasi Mikroemulsi Minyak Sawit Dalam Air Menggunakan Kombinasi Surfaktan Teknis Food Grade

Sih Yuwanti, Giyarto Giyarto, Robby Akroman

Sari


The combination of food grade technical surfactant with high HLB value (Tween80) and low HLB (GMS or lecithin) was used in this research to overcome the high cost of pro-analytical surfactant. The purpose of this research was to determine the stability of palm oil microemulsion in water with combination of food grade technical surfactant (Tween80-GMS or Tween80-lecithin). This study was conducted using a completely randomized design with 3 factors, namely HLB values (13; 13.5; 14; and 14.5), the ratio of oil-surfactant  (15:85; 17.5:82.5 and 20:80), the ratio of oil-surfactant and water (1:6; 1:7 and 1:8) with 3 replications. Microemulsion stability was observed during storage at room temperature and accelerated stability test (centrifuge and heating). The results showed that the formation of microemulsin began at HLB value 14 using either Tween80-GMS or Tween80-lecithin surfactants. Formulation at the HLB value 14 produce more stable microemulsion than HLB 15.5. The most stable microemulsion with surfactant Tween80-GMS was obtained from the formulation with HLB 14, oil-surfactant ratio of 15:85, oil-surfactant and water ratio 1:6. The stable microemulsion with surfactant Tween80-lechitin was obtained from the formulation of the HLB 14, oil-surfactant ratio of 15:85, oil-surfactant and water ratio of 1:8.

 Key word : microemulsion, palm oil, tween 80, glycerol monostearate, lecithin

 


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Referensi


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