Formulasi dan Evaluasi Sediaan Nanoemulsi Ekstrak Umbi Bawang Putih (Allium sativum L.)
Formulation and Evaluation of Nanoemulsion of Garlic (Allium sativum L.) Extract
DOI:
https://doi.org/10.25026/jsk.v5i2.1677Keywords:
Nanoemulsion, Antioxidants, VCO, PEG 400, Tween 80Abstract
Garlic bulbs (Allium sativum L.) has an active substance in the form of allicin which is thermolabil, allicin as the main antioxidant that can prevent free radicals. Nanoemulsion has a particle size of 20-500 nm which is an oil and water dispersion system stabilized by a combination of surfactant and cosurfactant. The purpose of this study was to obtain the best formula from the variation of VCO concentration 3%, 5%, 8% and determine the stability of nanoemulsion preparations. Nanoemulsions are formulated in oil phase VCO, surfactant Tween 80, and cosurfactant PEG 400. Nanoemulsion preparation performed organoleptic test, pH, viscosity , transmittance%, stability. The best Formula continued particle size test, and zeta potential. This study used laboratory experimental method, the results of the study were analyzed by one way ANOVA test. Obtained the best formula of nanoemulsion preparation of garlic bulb extract at a concentration of 8% VCO, the best formula physical results with clear yellow organoleptic characteristics, distinctive odor, and does not separate, pH value 4.9, viscosity value 7.0 d'pas, transmitan % value 96.11, nanoemulsion preparation of garlic bulb stable after stability test. The best Formula in Continue particle size test is the average value obtained 607.0, 53.4 and the average value of the potential Zeta test obtained -5.7, 0.86. The higher the concentration of VCO, the stability of smakin good preparation, nanoemulsion preparation that has good stability in formula 3 with a concentration of 8% VCO.
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