Stabilitas dan Karakterisasi Nanoemulsi Medium Chain Triglycerides (MCT) Minyak Inti Sawit dengan Penambahan Surfaktan Sodium Caseinate dan Lesitin

Muhammad Ainul Yaqin; Anggun Puspitarini Siswanto

doi:10.31004/green.v4i2.537

Authors

Muhammad Ainul Yaqin Universitas Diponegoro, Indonesia
Anggun Puspitarini Siswanto Universitas Diponegoro, Indonesia

DOI:

https://doi.org/10.31004/green.v4i2.537

Keywords:

Minyak Inti Sawit, MCT, Nanoemulsi, Surfaktan

Abstract

Lemak merupakan mikronutrien esensial dari makanan manusia dan minyak nabati yang berperan penting dalam tubuh manusia. Minyak inti sawit (Palm Kernel Oil, PKO) mengandung gizi yang dapat dijadikan produk bermanfaat bagi manusia. Minyak ini mengandung asam lemak jenuh yang tinggi. Komposisi asam lemak yang dimiliki hampir sama dengan minyak kelapa, yaitu laurat sebagai asam lemak utama. Asam lemak jenuh pada minyak tersebut sangat spesifik karena di dalam bentuk asam lemak rantai medium atau medium chain triglycerides (MCT). MCT merupakan jenis lemak yang paling aman untuk dikonsumsi dan memiliki banyak manfaat Kesehatan. Namun, jika MCT disimpan dalam waktu yang lama akan menimbulkan rasa yang tidak enak dan bau yang tengik. Solusi untuk menangani timbulnya bau dan rasa tidak enak pada MCT salah satunya dapat dilakukan dengan pembentukan nanoemulsi. Nanoemulsi tersusun dari sistem dispersi koloid yang stabil secara termodinamika, terdiri dari dua cairan yang tidak bercampur seperti air dan minyak, yang dicampur bersama dengan zat pengemulsi (surfaktan dan kosurfaktan) untuk membentuk fase tunggal. Sodium Caseinate dan lesithin merupakan beberapa jenis surfaktan yang dapat diguunakan dalam pembentukan nanoemulsi. Karakterisasi sediaan nanoemulsi meliputi pengujian komponen kimia Minyak Inti Sawit, uji tipe nanoemulsi, densitas, viskositas, pH, Oil droplet size, dan homogenitas serta stabilitas dari nanoemulsi.

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