<![CDATA[The betel plant (Piper betle L) is a plant that has the ability as an antifungal, antimicrobial and antioxidant. In order to make betel essential oil more efficient to use, betel essential oil is made into a microemulsion. The purpose of this study was to determine the effect of stirring time and temperature on the characteristics of betel essential oil microemulsions and to determine the best stirring time and temperature to produce betel essential oil microemulsion characteristics. This experiment used a randomized block design (RBD) using two factors, namely mixing time and temperature. The stirring time consists of 3 levels, namely 4, 6 and 8 minutes and the temperature consists of 3 levels, namely 60°C, 65°C and 70°C. The resulting data were analyzed using analysis of variance, if there were differences it was continued with the BNJ test. The results showed that the duration of stirring, temperature, and interactions between particles had a very significant effect on the value of the turbidity index on the stability of the betel essential oil microemulsion to pH and dilution of 1:1 to 1:99. And did not affect the turbidity index value of betel essential oil microemulsion, betel essential oil microemulsion turbidity index to centrifugation, and the turbidity index value on betel essential oil microemulsion stability against pH and 1:9 dilution. Stirring time of 8 minutes and temperature of 65°C is the best treatment for making betel nut essential oil microemulsion with microemulsion characteristics that have a transparent appearance, turbidity index values before and after centrifugation are 0.390 ± 0.031 and 0.343 ± 0.059, particle size is 23.1 nm ± 4.6 nm, and the largest droplet size is 22.8 nm. Betel essential oil microemulsion was stable for 8 weeks of storage. Based on the regression equation of the betel essential oil microemulsion to achieve a turbidity index value below 1% is 34 weeks or 8.5 months.]]>
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