Kesimpulan KESIMPULAN DAN SARAN

Rowe, R.C., Sheskey, P.J., and Quinn, M.E., 2009, Handbook of Pharmaceutical Excipients, Sixth Edition, Pharmaceutical Press, London, pp. 549-553, 675-678, 766-770. Schramm, L.L., 2000, Surfactants: Fundamentals and Applications in the Petroleum Industry, Cambridge University Press, United Kingdom, pp.5- 6. Schubert, S.Y., Lansky, E.P., and Neeman, I., 1999, Antioxidant and Eicosanoid Enzyme Inhibition Properties of Pomegranate Seed Oil and Fermented Juice Flavonoids, Journal of Ethnopharmacoloy, 66:11-17. Segalowicz, L. and Leser, M.E., 2010, Delivery Syste for Liquid Food Products, Current Opinion in Colloid Interface Science, 15:61-72. Silva, A.P.C., Nunes, B.R., Oliveira, M.C., Koester, L.S., Mayogra, P., Bassani, V.L., et al., 2009, Development of Topical Nanoemulsions Containing the Isoflavone Genistein, Pharmazie, 64:32-35. Suciati, T., Aliyandi, A., and Satrialdi, 2014, Development of Transdermal Nanoemulsion Formulation for Simultaneous Delivery of Protein Vaccine and Artin-M Adjuvant, Int J Pharm Pharm Sci, 66:536-541. Tadros, T.F., 2005, Applied Surfactant: Principles and Aplications, Wiley-VCH Verlag GmbH Co. KgaA, Weinheim, pp. 115-155. Tadros, T., Izquierdo, P., Esquena, J., and Solans, C., 2004, Formation and Stability of nano-Emulsions, Advances in Colloid and Interface Science, 108-109:303-318. Traul, K.A., Driedger, A., Ingle, D.L., and Nakhasi, D., 2000, Review of the Toxicologic Properties of Medium-chain Triglycerides, Food and Chemical Toxicology, 38:79-98. Troy, D.B., 2006, Remington: The Science and Practice of Pharmacy, Lippincott Williams Wilkins, Philadelphia, p. 326. Verardo, V., Salas, P.G., Baldi, E., Carretero, A.S., Gutierrez, A.F., and Caboni, M.F., 2014, Pomegranate Seeds As A Source of Nutraceutical Oil Naturally Rich in Bioactive Lipids, Food Research International, http:dx.doi.org10.1016j.foodres.2014.04.044, diakses tanggal 26 April 2015.

Dokumen yang terkait

Formulasi Krim Extra Virgin Olive Oil (Minyak Zaitun Ekstra Murni) sebagai Anti-Aging

57 297 100

Optimization of the Making of Virgin Coconut Oil (VCO) with the Addition of Baker Yeast (Saccharomyces cerevisiae) and Fermentation Time with VCO Inducement

2 38 86

Optimasi Pembuatan Virgin Coconut Oil (VCO) Berdasarkan Faktor Temperatur Dan Lama Pemanasan Dengan Metode Permukaan Respon Pada Laboratorium Proses Manufaktur Departemen Teknik Industri - USU

2 107 111

Peranan Virgin Coconut Oil (Vco) Dalam Menyembuhkan Lesi Oral Penderita Hiv/Aids.

1 91 66

Uji Efek Virgin Coconut Oil (VCO) Terhadap Berat Badan Dan Penurunan Kadar Gula Darah (KGD) Tikus Putih Diabetes yang Diinduksi Sterptozotocin (STZ)

3 47 85

Pembuatan dan Evaluasi Secara In Vitro Emulsi Virgin Coconut Oil (VCO) menggunakan Emulgator Tween 80 dan Gom arab

7 63 96

Perbandingan stabilitas fisis sediaan nanoemulsi minyak biji delima dengan fase minyak long-chain triglyceride dan medium-chain triglyceride.

0 0 6

Pengaruh variasi fase minyak virgin coconut oil dan medium-chain triglycerides oil terhadap stabilitas fisik nanoemulsi minyak biji delima dengan kombinasi surfaktan tween 80 dan kosurfaktan PEG 400.

3 54 98

Optimasi komposisi emlusfying agent tween 80 dan span 80 dalam virgin coconut oil cream : aplikasi desain faktorial - USD Repository

0 0 118

Pengaruh kombinasi Surfaktan Tween 80 dan Span 80 terhadap sifat fisik dan stabilitas fisik mikroemulsi ester vitamin C dan vitamin E untuk antiaging - USD Repository

0 1 168