<![CDATA[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.]]>
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