Pengaruh Fraksi Minyak dan Emulsifier serta Kecepatan Pengadukan terhadap Karakteristik Emulsi Minyak Biji Bunga Matahari (Helianthus annuus L.) dalam Air (M/A)

Abstract

The O/W emulsion of sunflower seed oil base cream has the advantage of maintaining skin moisture, anti-inflammatory, easy to apply, not sticky, and easily washed off with water. A Formula has an important role in a base cream manufacturing due to improper formula causing drastic changes in the properties and characteristics. These experiments were studied to investigate the effects of fraction of natural emulsifier, fraction of sunflower seed oil, and impeller speed on the base cream characteristics. The characteristics observed were spreadability, globule diameter, and stability of the base cream. The base cream was prepared in some formulas and various of impeller speeds when the oil phase was poured into the water phase gradually. The working temperature was kept between 60-70oC for 30 minutes of mixing. Observations of the spreadability and the globule diameter were conducted every 5 minutes, while the stability just observed at the end of process. The treatment of 2000 rpm of impeller speed on 4% of emulsifier and 10% of sunflower seed oil resulted in the base cream with spreadability of 7.1 + 0.68 cm and globule diameter of 12.7 + 1.62 µm, while all of the formulas and   impeller speeds resulted in O/W base cream having good stability.