EFFECT OF THE TYPE AND CONCENTRATION OF MIXTURE SURFACTANT AND PROTEIN ON THE STABILITY OF NUTMEG OIL NANOEMULSION

Abstract

The application of essential oil is limited due to its low solubility, especially in water-based products. Using a nanoemulsion as a carrier is one way to overcome this disadvantage. Nanoemulsion is composed of the water phase, oil phase, surfactant, and cosurfactant. The use of a mixture of surfactants can affect the stability of the nanoemulsion. The aim of this research, therefore, is to find out the effect of the type and concentration of the mixture of surfactant and protein on the stability of nutmeg oil nanoemulsion. A Randomized Block Design (RBD) Factorial with 2 variables, which included the type (gelatin-span 60, gelatin-tween 80, span 60-tween 80) and concentration (20, 25, and 30 percent) of mixed surfactants and protein counts from the total oil was used with 1:1 comparison. The result showed there was a span of 60-tween 80 produced a nanoemulsion with the finest stability considering its creaming index value of 0%, the small droplet size of 95.88 nm, zeta potential value higher than-30 mV, and good uniformity less than 0.1 in polydispersity index. Gelatin-span 60 failed to produce an emulsion with nano-size due to its 2300.55 nm droplet size, zeta potential value less than 30 mV, and its uniformity in polydispersity index of more than 0.1.