FORMULASI NANOEMULSI OLEORESIN JAHE MERAH BERBASIS LESITIN DAN STABILITASNYA SELAMA PENYIMPANAN

Abstract

Emulsifier selection is one of the most critical aspects in the formation of nanoemulsion to facilitate emulsification and encourage the formation of physical stability. This research was conducted to determine the stability of red ginger oleoresin nanoemulsion during four-week storage and obtain its stable formulation using lecithin as a natural surfactant. The final formulation of nanoemulsion was made using a combination of 2 types of food emulsifiers namely lecithin and Tween 80. This study showed the ratio of lecithin-tween 80, water proportion, type of vegetable oil, and emulsifier concentration significantly influences the stability of nanoemulsion. The best formulation of nanoemulsion has the lowest particle diameter of 198.5 nm.