Efektivitas Kombinasi Emulgator Tween 80, Lesitin Soya dan Sorbitol terhadap Stabilitas Emulsi Minyak Biji Labu Kuning (Cucurbita moschata D.)

Effectiveness of the Emulsifier Combination of Tween 80, Soy Lecithin, and Sorbitol on the Emulsion Stability of Pumpkin Seed Oil (Cucurbita moschata D.)

Abstract

Pumpkin seed oil (Cucurbita moschata D.) has many benefits because it contains active substances as antioxidants and is beneficial for health. There is not much use of pumpkin seed oil as a health supplement for oral consumption. There needs to be a formulation innovation to facilitate its oral use, one of which is in the form of an emulsion. The purpose of this study was to evaluate the physical quality and stability of the combination of emulsifiers in the MBLK emulsion components. The pumpkin seed oil used was oil from the soxhletation process, then phytochemical screening was carried out. Emulsion formulation A was formed using 3 emulsifiers, soya lecithin, tween 80 and xanthan gum. Formula B used emulsifiers, sorbitol, tween 80 and xanthan gum. The physical qualities evaluated included homogeneity, viscosity, pH, particle size and emulsion type. The stability of the preparation was evaluated by storing the emulsion for 7 days at room temperature. Data analysis used Anova One Way. Based on the results of the study, formula A is homogeneous, brownish white, thicker, viscosity 108-146 cP; pH 6.125-6.51; and particle size 152-767.8 µm, type. Formula B is thinner, milky white, homogeneous, particle size 73.193-131.08 µm, pH 6.67-7.073; viscosity 111.67- 136.67 cP. Both formulas have the type M / A. Storage for 7 days at a temperature of 25⁰C and a temperature of 10⁰C, emulsion formulas A and B did not experience phase separation after centrifugation. The results of the study can be concluded that formula B is the most stable emulsion formula compared to formula A. There is no significant difference in pH, viscosity and particle size between combinations of emulsion emulsifiers.

ABSTRAK

Minyak biji labu kuning (Cucurbita moschata D.) memiliki banyak khasiat karena mengandung zat aktif sebagai antioksidan serta bermanfaat untuk kesehatan. Belum banyak penggunaan minyak biji labu kuning sebagai bahan tambahan kesehatan untuk dikonsumsi secara oral.  Perlu adanya inovasi formulasi untuk mempermudah penggunaannya secara oral salah satunya dalam bentuk emulsi. Tujuan dari penelitian ini untuk mengevaluasi mutu fisik serta stabilitas kombinasi emulgator dalam komponen emulsi MBLK. Minyak biji labu kuning yang digunakan merupakan minyak hasil proses soxhletasi kemudian dilakukan skrining fitokimia.Formulasi emulsi A dibentuk menggunakan 3 emulgator lesitin soya,tween 80 dan xanthan gum. Formula B menggunakan emulgator sorbitol, tween 80 dan xanthan gum. Mutu fisik yang dievaluasi antara lain homogenitas, viskositas,pH, ukuran partikel dan tipe emulsi. Stabilitas sediaan dievaluasi dengan melakukan penyimpanan emulsi selama 7 hari pada suhu ruang. Analisis data menggunakan Anova One Way.  Berdasarkan hasil penelitian, formula A homogen, berwarna putih kecoklatan, lebih kental, viskositas108-146 cP; pH 6,125-6,51; dan ukuran partikel 152-767,8 µm,tipe. Formula B lebih encer, warna putih susu, homogen, ukuran partikel 73,193-131,08µm, pH 6,67-7,073; viskositas 111,67- 136,67cP. Kedua formula memiliki tipe M/A. Penyimpanan selama 7 hari pada suhu 25⁰C dan suhu 10⁰C, formula emulsi A dan B tidak mengalami pemisahan fase setelah dilakukan sentrifugasi. Hasil penelitian dapat disimpulkan bahwa formula B merupakan formula emulsi paling stabil dibandingkan dengan formula A. Tidak terdapat perbedaan signifikan pada pH, viskositas dan ukuran partikel antar kombinasi emulgator emulsi.