FORMULASI DAN KARAKTERISTIK MIKROEMULSI RICE BRAN OIL DENGAN SURFAKTAN CREMOPHOR® DAN VARIASI KO-SURFAKTAN

Siwi, Shara Xk (2016) FORMULASI DAN KARAKTERISTIK MIKROEMULSI RICE BRAN OIL DENGAN SURFAKTAN CREMOPHOR® DAN VARIASI KO-SURFAKTAN. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.

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Abstract

Rice bran is a by-product of rice milling process, consisting outer layer of the rice grains with a number of seeds. While polish is the inner layer of the rice grains, including a small part of the starch endosperm. This study was aimed to find out how the concentration of rice bran oil, surfactants and co-surfactants obtained yield microemulsion. This study was conducted with the determination of microemulsion formulations with various compositions of oils, surfactant, co-surfactant and water. After that the formulation had been mapped in the specified pseudo ternary diagram. Continued the evaluation of microemulsion are measurement of particles, viscosity testing, test density, centrifugation test, organoleptic test. Microemulsion with Rice Bran Oil can be made at room temperature 27 ° C with stirring time ± 20 minutes. Composition of materials for the manufacture of the finest microemulsion Rice Bran Oil is 1% Rice Bran Oil, 15% Cremophor ®, 15% glycerol and 69% Aqua DM, this formula is stable for 3 weeks stored in room temperature. Key words: Microemulsion, Rice Bran Oil, Evaluation of microemulsion

Item Type: Thesis (Karya Tulis Ilmiah)
Uncontrolled Keywords: Microemulsion, Rice Bran Oil, Evaluation of microemulsion
Subjects: R Medicine > RS Pharmacy and materia medica
S Agriculture > S Agriculture (General)
Divisions: Fakultas Farmasi > Prodi D3 Farmasi
Depositing User: magdalena kartika ningsih
Date Deposited: 10 Oct 2019 04:34
Last Modified: 10 Oct 2019 04:34
URI: http://repository.setiabudi.ac.id/id/eprint/1766

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