Erga Syafitri, Anjar Hermadi Saputro, Riri Fauziyya, Syaikhul Aziz, Sukrasno
Rice bran oil is a by-product from rice that is easy to find in Indonesia and has the potential as an antioxidant for skin. To be used as an antioxidant, bran oil must be formulated in such a way as to increase consumer acceptance, one of which is made in the form of a nanoemulsion. This study aims to determine the effect of the combination of surfactant (Tween 80) and co-surfactant (PEG 400) on the stability of rice bran oil nanoemulsion with the organoleptic and pH as the evaluation parameters. Nanoemulsion was made by High Energy Emulsification method by using ultrasonicator. This research was made in 5 formulas with the ratio of tween 80: PEG 400 of (1:1), (2:1), (3:1), (4:1), and (5:1). The stability testing was carried out on those five formulas including the stability test at room temperature for 28 days, centrifuge test and freeze thaw test. The parameters observed were organoleptic and pH of the nanoemulsion. The research data were processed statistically using the One Way Anova method. The results showed that the difference in the ratio of surfactant and co-surfactant had an effect on the organoleptic and pH of nanoemulsion with a significantly different result (p<0.05). The rice bran oil based-nanoemulsion was stable against agitation, extreme temperatures and at storage for 28 days at room temperature. In the future, this rice bran oil based-nanoemulsion formula can be further developed into antioxidant preparations for skin. © 2023 Author(s).
Department of Pharmacy, Institut Teknologi Sumatera, Lampung, Indonesia
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