Formulasi emulsi air-dalam-minyak-dalam-air (A/M/A) untuk stabilisasi antioksidan
DOI:
https://doi.org/10.25170/djm.v25i1.7783Keywords:
antioksidan, air-dalam-minyak-dalam-air, A/M/A, emulsi, stabilitasAbstract
Pendahuluan: Senyawa antioksidan hidrofilik memiliki banyak manfaat, namun aplikasinya masih terbatas dikarenakan sifatnya yang mudah terdegradasi. Oleh karena itu, dibutuhkan sistem yang dapat meningkatkan stabilitas antioksidan hidrofilik.
Metode: Pada penelitian ini, dilakukan penelitian eksperimental formulasi dengan pemodelan menggunakan vitamin C yang akan distabilkan dengan sistem emulsi ganda A/M/A. Emulsi A/M/A dibuat dengan metode emulsifikasi dua tahap. Fase internal dibuat menggunakan emulgator poligliserol polirisinoleat (PGPR) 5% pada suhu 55˚C dan diaduk dengan kecepatan 700 rpm. Fase eksternal dibuat pada suhu yang sama dengan kecepatan pengadukan 600 rpm menggunakan emulgator kombinasi Tween 20 (3,48%) dan Span 80 (6,52%). Uji stabilitas vitamin C pada emulsi A/M/A dilakukan pada suhu ruang dan 40°C. Stabilitas vitamin C dievaluasi dari persen sisa kadar yang diperoleh melalui kurva baku, yang kemudian digunakan untuk menentukan kinetika orde dan nilai t90.
Hasil: Karakterisasi fisik emulsi A/M/A menunjukkan terjadinya pemisahan fase setelah 7 hari pada suhu ruang dan setelah 3 hari pada suhu 40˚C. Nilai t90 yang diperoleh sebesar 2,94 hari pada suhu ruang dan 1,85 hari pada suhu 40˚C. Hasil analisis ANOVA menunjukkan adanya perbedaan signifikan nilai t90 antar formula (p<0,05). Ketidakstabilan fisik pada emulsi mengindikasikan menurunnya kemampuan emulsi A/M/A dalam mengenkapsulasi vitamin C, sehingga mempercepat laju degradasinya.
Simpulan: Dalam penelitian ini, emulsi A/M/A yang dibuat tidak meningkatkan vitamin C dibandingkan dengan larutan vitamin C 1% dan emulsi A/M yang diinduksi oleh faktor formulasi, misalnya pemilihan dan stabilitas dari emulgator serta tekanan osmotik sistem.
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