Optimasi Formula Emulsi Kombinasi Minyak Zaitun dan Ekstrak Buah Alpukat Menggunakan Metode Factorial Design

Rinaldy, Rahmat and , Suprapto, M.Sc., Apt (2018) Optimasi Formula Emulsi Kombinasi Minyak Zaitun dan Ekstrak Buah Alpukat Menggunakan Metode Factorial Design. Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Based on data of the Indonesian Obesity Study Association (HISOBI) in 2009 showed the prevalence of hypercholesterolemia of 13.13%. Fruit avocado and olive oil are two natural ingredients that are proven to lower cholesterol in the blood. To see the optimum emulsion formula, an optimization of combination formula of olive oil and avocado extract using Factorial Design method will be done. Emulsions are made of four formulas with an upper limit of 50 mL olive oil and a lower limit of 12.5 mL. The upper limit of avocado extract is 25 mL and the lower limit is 6.25 mL. Formulation optimization using Design Expert 10.0.6 (trial) program with pH, viscosity, separation and globul size parameters. From the data obtained optimum formula which then verified based on the desired standard and t test with 95% confidence level. Variations in the concentration of olive oil and avocado extract can affect the emulsion properties of increasing emulsion pH, viscosity and globular size and decreasing emulsion separation. The type of emulsion of olive oil and avocado extract is O / W or oil in water. The combination of olive oil (32.70 mL) and avocado extract (25 mL) is a combination of the optimum formula with desirability of 0.969. Keywords: Avocado extract, emulsion, olive oil, Factorial Design.

Item Type:	Karya ilmiah (Skripsi)
Uncontrolled Keywords:	Avocado extract, emulsion, olive oil, Factorial Design.
Subjects:	Q Science > Q Science (General)
Divisions:	Fakultas Farmasi > Farmasi
Depositing User:	RAHMAT RINALDY
Date Deposited:	09 Aug 2018 01:00
Last Modified:	09 Aug 2018 01:00
URI:	http://eprints.ums.ac.id/id/eprint/65570

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