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

PEMBUATAN DAN EVALUASI SECARA IN VITRO
EMULSI VIRGIN COCONUT OIL (VCO) MENGGUNAKAN
EMULGATOR TWEEN 80 DAN GOM ARAB
ABSTRAK
Latar belakang: Saat ini virgin coconut oil (VCO) dikonsumsi sebagai makanan
fungsional ataupun suplemen yang diminum secara langsung, tetapi VCO
memiliki rasa yang tidak enak sehingga kurang dapat diterima oleh konsumen.
Oleh karena itu, VCO perlu diformulasi menjadi bentuk emulsi supaya lebih dapat
diterima konsumen.
Tujuan: Penelitian ini bertujuan untuk membuat VCO dan membuat emulsi
VCO.
Metode: Pembuatan VCO dilakukan secara fermentasi dengan menggunakan
mikroba ragi tempe (Rhizopus oryzae). VCO yang diperoleh diuji kadar air,
bilangan asam dan bobot jenisnya kemudian dibuat sediaan emulsi dengan
menggunakan gom arab 20% dan variasi konsentrasi Tween 80 yaitu 0.25, 0.5,
0.75 dan 1%. Pengujian sediaan meliputi pengamatan organoleptis, pH, tipe
emulsi, creaming, viskositas, redispersibilitas dan ukuran partikel selama
penyimpanan 8 minggu. Pengukuran dilakukan setiap 1 minggu dalam suhu
kamar.
Hasil: Hasil penelitian menunjukkan bahwa karakteristik VCO yang diperoleh
yaitu kadar air 0.0333%, bilangan asam 0.1389%, bobot jenis 0.9072 dan kadar

minyak 40.82%. Hasil pengamatan stabilitas emulsi VCO menggunakan Tween
80 dengan konsentrasi 1% menunjukkan emulsi yang paling stabil karena tidak
mengalami perubahan organoleptis, creaming yang paling kecil, viskositas paling
besar, paling mudah didispersikan kembali, dan memiliki ukuran rata-rata partikel
paling kecil. Sediaan emulsi VCO yang dibuat memiliki pH 3,4 – 3,7 dan
memiliki tipe emulsi m/a.
Kesimpulan: Dapat disimpulkan bahwa semakin tinggi konsentrasi Tween 80
maka emulsi semakin stabil.
Kata kunci: VCO, Emulsi, Tween 80, Gom arab, Stabilitas fisik

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PREPARATION AND IN VITRO EVALUATION
OF VIRGIN COCONUT OIL EMULSION USING
TWEEN 80 AND ACACIA GUMS AS EMULSIFYING AGENTS
ABSTRACT
Background: Currently virgin coconut oil (VCO) is consumed orally as a
functional food or a supplement but the VCO has a bad taste so that less
acceptable by consumers. Therefore, it is necessary to formulate VCO into an
emulsion that is more acceptable by consumers.

Objective: The objective of this study was to prepared VCO and VCO emulsion.
Methods: Preparation of VCO was conducted by fermentation using microbial
yeast tempe (Rhizopus oryzae). The VCO produced was tested for water content,
acid number and density. Then emulsions were prepare using 20% acacia gums
and various concentration of Tween 80, it was 0.25, 0.5, 0.75 and 1%. Evaluation
of the formulation included the organoleptic, pH, type of emulsion, creaming,
viscosity, redispers and particle size during storage for 8 weeks. Measurement
were performed every 1 weeks at room temperature.
Results: The result showed that VCO characteristics obtained i.e, the water
content was 0.0333%, acid number was 0.1389, density was 0.9072, and oil
content was 40.82%. The observation of VCO emulsion stability use Tween 80
with 1% consentration showed the most stable emulsion because the organoleptic
of the emulsion was unchanged, has a less creaming, highest viscosity, more
easily to redispers, and has the smallest particle size. The pH of emulsions 3.4 –
3.7 and type of emulsion was o/w.
Conclusion: This study suggests that the higher the concentration of Tween 80
the more stable of emulsion.
Keywords: VCO, Emulsion, Tween 80, Acacia Gums, Physical stability

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