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Sintesis Mikroemulsi Menggunakan Surfaktan Dan Minyak Atsiri Kulit Buah Lemon (Citrus Limon) Sebagai Face Mist Tania Suciati; L. Suhendra; B. A. Harsojuwono
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 1 (2023): Maret
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i01.p09

Abstract

Lemon rind essential oil microemulsion made in the form of a face mist using a microemulsion technique to increase the efficiency of the use of lemon rind essential oil. This study aims were to determine the effect of the surfactants mixtured in forming essential oil of lemon rind microemulsion and to determine the ratio of surfactants mixtured and essential oil of lemon rind (Citrus limon) to determine the best ratio on mi- croemulsion characteristics. This experiment designed with step 1 ratio of surfactants mixtured (Tween 20: Tween 80: Span 80) which was 97: 2.75: 0.25; 97:2.5:0.5; 97:2.25:0.75; 97:2.0:1; 97:1.75; 1.25. In step 2 the ratio of surfactants mixtured and lemon rind essential oil was 90:10; 87.5: 12.5; 85:15; 82.5:17.5; 80:20. The data were analyzed for its variance using excel. The results showed that the ratio of the surfactans mixtured and lemon rind essential oil had an effect on the characteristics of the resulting microemulsion. In step 1, the ratio of surfactants mixtured 97: 2.75: 0.25 (Tween 20: Tween 80: Span 80) is the best ratio for making essential oil microemulsion of lemon rind with the smallest turbidity index value after 24 hours incubation and after centrifugation 0.245±0.010% and 0.203±0.059%. In step 2, The ratio of surfactants mixtured and essential oil of lemon rind 85:15 was the best ratio with turbidity index values after 24 hours incubation and after centrifugation 0.298±0.037% and 0.334±0.161%. The lemon rind essential oil microemulsion formed two curves, with particle sizes of 16.2 nm and 1272.2 nm and a potential zeta value of 0 mV. Lemon rind essential oil microemulsion 85:15 was stable for 8 weeks of storage.
Pengaruh Rasio Campuran Surfaktan Dan Rasio Campuran Surfaktan Dengan Minyak Atsiri Cempaka Putih (Michelia Alba Dc.) Terhadap Karakteristik Mikroemulsi Sebagai Body Mist Made Rossa Ayu Sutardianie; L. Suhendra; N. M. Wartini
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 2 (2023): Juni
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i02.p01

Abstract

Essential oils are complex mixtures of volatile alcohol compounds and are produced as secondary metabolites in plants. Essential oils usually determine the characteristic aroma of the plant, white cempaka flowers contain 0.2 % essential oil obtained by distillation. The essential oil contained in white cempaka is shown to have antimicrobial activity. This study aims to determine the effect of the formulation of the ratio of the surfactant mixture Tween 80: Tween 20: Span 80 on the microemulsion characteristics of white cempaka essential oil as a body mist, determine the ratio of the surfactant mixture Tween 80 : Tween 20: Span 80 appropriately to obtain the microemulsion characteristics of white cempaka essential oil as a body mist, knowing the effect of the ratio of the mixture of surfactants and essential oil of white cempaka on the microemulsion characteristics of white cempaka essential oil as a body mist and determining the appropriate ratio of the mixture of white cempaka and essential oil to obtain the microemulsion characteristics of white cempaka essential oil as body mist . This experiment used a one-factor Complete Randomized Design (RAL). In this study, it was carried out in 2 stages. The first stage consists of a ratio of 20:80 tween surfactant mixtures: 80: span 80 with 5 levels, namely (97:2,27:0.25); (97:2,5:0,5); (97:2,25:0,75); (97:2:1) and (97:1,75:1,25) The second stage consists of a mixture of surfactants: white cempaka essential oil selected in the first stage consisting of 11 levels, namely (90:10) (87,5:12,5) (85:15) (82,5:17,5) (80:20) (77,5:22,5) (75:25) (72,5:27.5) (70:30) (67,5:32,5) (65:35). Stability tests were performed against centrifugation, pH and 8-week intermittent dilution with turbidity index parameters the turbidity index test was performed every 2 weeks, the damage rate was calculated using linear regression analysis. Turbidity index values below 1% and transparent appearance are expressed as stable microemulsions. The results showed that the ratio of nonionic surfactant mixtures of Tween 80, Tween20, Span80 at RS5 treatment (1.75,97,1.25) was the best result with the characteristics of the turbidity index value before testing, namely 0.241±0.020, after centrifugation 0.253±0.026. Meanwhile, the ratio of a mixture of surfactants and white cempaka essential oil in the SM6 treatment of 77.5: 22.5 was the best result with a transparent appearance, the turbidity index value before the test was 0.464±0.077 and after centrifugation 0.211±0.002. The best microemulsions are microemulsions that have the highest concentration of white cempaka oil. The microemulsion of white cempaka essential oil is stable against dilution using pH 4.5, pH 5.5, pH 6.5 and dilutions of 1:9, 1:49, and 1:99 during 8 weeks of storage. The size of the microemulsion droplets of white cempaka essential oil with an average of 40.0±24.0 nm with a polydispersion index value of 0.333. The microemulsion of white cempaka essential oil has an average potential zeta value of -1.2 and is stable for 8 weeks of storage.