Stability of Mixture Honey, Black Seed Oil and Olive Oil with Tween 80 as Emulsifier

M. Sahlan, A. Ferdianti, H. Hermasnyah, A. Wijanarko, A.B. Wicaksono

Research output: Contribution to journalConference articlepeer-review

2 Citations (Scopus)

Abstract

The purpose of this study to view stability a mixture of honey, black seed oil, and olive oil. There have many benefits and widely distributed in the market. However, this mixture has instability problem because it has different properties of polarity or phase, to solve this problem required emulsifier Tween 80, an emulsifier food grade to stabilize the mixture. This research is expected to be aimed for mixture with the addition of the emulsifier. In the addition of 1.25 grams, Tween 80 could mix up to 7.5% of the total oil in the mixture. Those are showing the process of the distribution particle, viscosity measurement, phase separation by centrifugation and storage for eight weeks in room temperature.

Original languageEnglish
Article number012031
JournalJournal of Physics: Conference Series
Volume1295
Issue number1
DOIs
Publication statusPublished - 8 Nov 2019
Event3rd International Conference on Chemical and Material Engineering, ICCME 2018 - Semarang, Indonesia
Duration: 19 Sep 201820 Sep 2018

Fingerprint

Dive into the research topics of 'Stability of Mixture Honey, Black Seed Oil and Olive Oil with Tween 80 as Emulsifier'. Together they form a unique fingerprint.

Cite this