OPTIMASI STABILITAS DAN KECERAHAN WARNA PADA PEMBUATAN NANOEMULASI OLEORESIN JAHE MERAH

Abstract

The limitation of synthetic emulsifiers intake  and a strong preference of consumer for natural foods has prompted many researchers to use natural emulsifiers such as lecithin to produce nanoemulations. This study aims to obtain concentrations of lecithin, Tween 80, and Virgin Coconut Oil (VCO) which are able to provide optimal emulsion stability and color brightness in red ginger oleoresin nanoemulsion. The optimum formula for red ginger oleoresin nanoemulsion resulted by using lecithin composition of 9.54% , which replace part of the role of Tween-80. The prediction values for emulsion stability and color brightness were 95.99% and 35.82, respectively.