vi
PEMBUATAN DAN EVALUASI SECARA IN VITRO EMULSI VIRGIN COCONUT OIL (VCO) MENGGUNAKAN
EMULGATOR TWEEN 80 DAN GOM ARAB
ABSTRAK
Latar belakang: Saat ini virgin coconut oil (VCO) dikonsumsi sebagai makanan fungsional ataupun suplemen yang diminum secara langsung, tetapi VCO memiliki rasa yang tidak enak sehingga kurang dapat diterima oleh konsumen. Oleh karena itu, VCO perlu diformulasi menjadi bentuk emulsi supaya lebih dapat diterima konsumen.
Tujuan: Penelitian ini bertujuan untuk membuat VCO dan membuat emulsi VCO.
Metode: Pembuatan VCO dilakukan secara fermentasi dengan menggunakan mikroba ragi tempe (Rhizopus oryzae). VCO yang diperoleh diuji kadar air, bilangan asam dan bobot jenisnya kemudian dibuat sediaan emulsi dengan menggunakan gom arab 20% dan variasi konsentrasi Tween 80 yaitu 0.25, 0.5, 0.75 dan 1%. Pengujian sediaan meliputi pengamatan organoleptis, pH, tipe emulsi, creaming, viskositas, redispersibilitas dan ukuran partikel selama penyimpanan 8 minggu. Pengukuran dilakukan setiap 1 minggu dalam suhu kamar.
Hasil: Hasil penelitian menunjukkan bahwa karakteristik VCO yang diperoleh yaitu kadar air 0.0333%, bilangan asam 0.1389%, bobot jenis 0.9072 dan kadar minyak 40.82%. Hasil pengamatan stabilitas emulsi VCO menggunakan Tween 80 dengan konsentrasi 1% menunjukkan emulsi yang paling stabil karena tidak mengalami perubahan organoleptis, creaming yang paling kecil, viskositas paling besar, paling mudah didispersikan kembali, dan memiliki ukuran rata-rata partikel paling kecil. Sediaan emulsi VCO yang dibuat memiliki pH 3,4 – 3,7 dan memiliki tipe emulsi m/a.
Kesimpulan: Dapat disimpulkan bahwa semakin tinggi konsentrasi Tween 80 maka emulsi semakin stabil.
vii
PREPARATION AND IN VITRO EVALUATION OF VIRGIN COCONUT OIL EMULSION USING TWEEN 80 AND ACACIA GUMS AS EMULSIFYING AGENTS
ABSTRACT
Background: Currently virgin coconut oil (VCO) is consumed orally as a functional food or a supplement but the VCO has a bad taste so that less acceptable by consumers. Therefore, it is necessary to formulate VCO into an emulsion that is more acceptable by consumers.
Objective: The objective of this study was to prepared VCO and VCO emulsion.
Methods: Preparation of VCO was conducted by fermentation using microbial yeast tempe (Rhizopus oryzae). The VCO produced was tested for water content, acid number and density. Then emulsions were prepare using 20% acacia gums and various concentration of Tween 80, it was 0.25, 0.5, 0.75 and 1%. Evaluation of the formulation included the organoleptic, pH, type of emulsion, creaming, viscosity, redispers and particle size during storage for 8 weeks. Measurement were performed every 1 weeks at room temperature.
Results: The result showed that VCO characteristics obtained i.e, the water content was 0.0333%, acid number was 0.1389, density was 0.9072, and oil content was 40.82%. The observation of VCO emulsion stability use Tween 80 with 1% consentration showed the most stable emulsion because the organoleptic of the emulsion was unchanged, has a less creaming, highest viscosity, more easily to redispers, and has the smallest particle size. The pH of emulsions 3.4 – 3.7 and type of emulsion was o/w.
Conclusion: This study suggests that the higher the concentration of Tween 80 the more stable of emulsion.
