Perbandingan variasi surfaktan terhadap karakteristik nanoemulsi minyak almond

Comparison of surfactant variations on the characteristics of almond oil nanoemulsions

Abstract

Nanoemulsions are preparations composed of oil, surfactants, and water. The physical characteristics of emulsions, particularly particle size, polydispersity index, transmittance percentage, and nanoemulsion stability, are influenced by variations in the surfactant and cosurfactant components used. The use of ionic and nonionic surfactants influences physical characteristics because surfactants and cosurfactants in nanoemulsions function to reduce the interfacial tension of the preparation. This study aims to evaluate the differences in surfactants and cosurfactants in the characteristics of almond oil nanoemulsions, including pH, particle size, polydispersity index, and transmittance percentage. In this study, almond oil was used in the manufacture of 5% nanoemulsion with varying concentrations of Tween 80, Span 80 and PEG 400. The results showed that the nanoemulsion had a pH of 6.4±0.05-7.01±0.2, particle size of 11.66±0.005 -47.39±0.56 nm, polydispersity index of 0.295-0.502 and percent transmittance reached 99.07-99.47%, which indicates good stability and homogeneity of the formulation. The nanoemulsion had a suitable size below 100 nm, was clear and homogeneously distributed. Variations in surfactant concentrations used did not provide significant differences in pH and percentage transmittance but significantly differed in particle size, polydispersity index and percent transmittance.