scholarly journals Pengaruh Perbandingan Minyak dan Surfaktan serta Suhu terhadap Karakteristik Sediaan Krim

2020 ◽  
Vol 8 (4) ◽  
pp. 513
Author(s):  
I Made Mas Oka Hendrawan ◽  
Lutfi Suhendra ◽  
G.P. Ganda Putra
Keyword(s):  
Coconut Oil ◽  
Tween 80 ◽  
Temperature Treatment ◽  
Virgin Coconut Oil ◽  
Surfactant Treatment ◽  
Separation Ratio ◽  
Factor Design ◽  
Span 80 ◽  
Time Spread

This study aims to determine the effect of oil and surfactant comparisons and the temperature to the resultant dosage characteristics and determine the oil and surfactant ratio and the appropriate temperature for the preparation of cream. This study uses the group random two-factor design. The first factor is the comparison of oil that is mixture of cocoa fat and virgin coconut oil with surfactants that is mixture of tween 80 and span 80 consisting of 3 levels, which are 85% ; 15%, 80% ; 20% and 85% ; 25%. The second factor is temperature consisting of 3 levels, which are 60 º C, 70 º C and 80 º C. Results of this study showed the treatment of oil comparison and surfactants were had an strongly effect to the homogeneity, adhesive time, spread ability, separation ratio and viscosity, but had no effect on the pH of cream preparations. Temperature treatment had an strongly effect on homogeneity, adhesive time, spread ability, separation ratio and viscosity, while only had an effect on the pH of a basic cream. Interaction between the treatment had an effect on the ratio of separation, pH as well as the spread of cream preparations, but no had effect on adhesive time and the viscosity of the preparation of cream. Oil comparison and surfactant treatment of 80%: 20% and temperature 70ºC is the best treatment resulting in a cream preparations with homogenity characteristics, adhesive time 7.14 Second, ratio of separator 0.48, spread ability of 6.83 cm, viscosity of 37000 cps and pH 6.05. Keywords: oil, surfactans, temperature, cocoa fats, virgin coconut oil, tween 80 and span 80

scholarly journals PENGARUH PEMBERIAN SEDIAAN MIKROEMULSI EKSTRAK DAUN KENIKIR (Cosmos caudatus) TERHADAP PENURUNAN KADAR ASAM URAT TIKUS YANG DI INDUKSI HATI AYAM

2020 ◽  
Vol 4 (1) ◽  
pp. 67-77
Author(s):  
Muhammad Yusuf ◽  
Poppy Dwi Citra Jaluri ◽  
Yogie Irawan
Keyword(s):  
Coconut Oil ◽  
Tween 80 ◽  
Virgin Coconut Oil ◽  
Cosmos Caudatus ◽  
Span 80

Hiperurisemia adalah keadaan dimana terjadi peningkatan kadar asam urat dalam darah diatas normal. Tanaman kenikir (Cosmos caudatus) merupakan tanaman yang banyak dijumpai di lingkungan sekitar, serta tanaman yang sudah tidak asing lagi dan telah banyak dikonsumsi sebagai sayuran. Salah satu kandungan dalam kenikir adalah senyawa golongan flavonoid. Pada penelitian ini mikroemulsi ekstrak kenikir digunakan untuk menurunkan kadar asam urat pada tikus yang diinduksi hati ayam. Mikroemulsi dibuat dengan menggunakan virgin coconut oil (VCO) sebagai fase minyak, Tween 80 dan Span 80 sebagai surfaktan dan gliserin sebagai kosurfaktan. Penelitian menggunakan 15 ekor tikus putih jantan galur wistar yang diinduksi jus hati ayam. Tikus dibagi menjadi 3 kelompok, yaitu kelompok kontrol negatif mikroemulsi placebo, kontrol positif mikroemulsi Allopurinol 3,6 mg/200 g BB tikus, serta kelompok perlakuan mikroemulsi daun kenikir  10 mg/200 g BB tikus yang diberikan secara peroral. Pengukuran kadar asam urat dilakukan pada hari ke-0 (kadar awal), hari ke-7 (kadar setelah induksi) dan hari ke-13(kadar setelah perlakuan). Persen penurunan kadar asam urat dalam darah dianalisis secara statistika dengan taraf kepercayaan 95%. Hasil uji statistika menyatakan ada perbedaan antara kelompok kontrol negatif dan positif dengan kelompok perlakuan mikroemulsi daun kenikir memiliki nilai signifikansi 0,000. Sehingga mikroemulsi daun kenikir dapat menurunkan kadar urisemia tikus yang diinduksi ekstrak hati ayam namun memiliki kemampuan yang tidak sebaik mikroemulsi allopurinol. Kata Kunci : Mikroemulsi, Kenikir (Cosmos Caudatus), Hiperurisemia, Ekstrak Hati Ayam, Allopurinol.

scholarly journals Effect of Surfactant Addition on The Physico-Chemical Properties and Stability of Virgin Coconut Oil Nanoemulsions

Buletin Palma ◽  
2021 ◽  
Vol 22 (1) ◽  
pp. 31
Author(s):  
Linda Trivana ◽  
Nugraha E. Suyatma ◽  
Dase Hunaefi ◽  
S. Joni Munarso
Keyword(s):  
Chemical Properties ◽  
Coconut Oil ◽  
Tween 80 ◽  
Chemical Characteristic ◽  
Human Consumption ◽  
Virgin Coconut Oil ◽  
Tem Analysis ◽  
Physico Chemical ◽  
Span 80 ◽  
The Stability

<p>Virgin coconut oil (VCO) is high quality coconut oil and categorized as the healthiest oil and functional foods. Based on these benefits, the development of a VCO in emulsion product might increase the human consumption of coconut oil because consumers dislike the only taste of pure VCO. The aim of this study was to develop the water compatible form of VCO through nano-emulsification. The effect of different types and amounts of surfactants (Tween 80 and Span 80) on the physio-chemical characteristic of emulsion containing VCO was investigated. VCO based emulsions were prepared with the aid of Ultra-Turrax homogenizer. Emulsions were developed by adding and mixing VCO with surfactants. The ratio of Tween 80 and Span 80 used were 0:10, 2.5:7.5, 5:5, 7.5:2.5, and 10:0. The droplet size of nanoemulsions consisting of Tween 80:Span 80 (0:10, 2.5:7.5, 5:5, 7.5:2.5, and 10:0) were 1.343, 0.606, 0.829, 1.439, and 2.506µm, respectively. Based on the TEM analysis and polydispersity index (PDI) &gt;0.5 showed the oil droplets are in not uniform shape, indicating a unstable emulsion. VCO emulsion with ratio Tween 80:Span 80 (0:10) obtained a homogeneous emulsion (stable) compare than that of others and w/o type emulsion. The stability of emulsion is evaluated by turbidity measurement using UV-VIS spectrophotometer with wavelength 502 nm. A combination of  treatments (ambient condition, thermal treatmeant (40°C)), and centrifuge) of VCO emulsion has resulted on thermal treat, the turbidity measured from the emulsion was higher than the other emulsion, reflecting the presence of the smaller droplets in this emulsion.</p>

scholarly journals Karakterisasi dan Uji Stabilitas Digestif Nanoemulsi β-Karoten yang Dibuat dengan Metode Emulsifikasi Spontan

2018 ◽  
Vol 38 (1) ◽  
pp. 30
Author(s):  
Setyaningrum Ariviani ◽  
Windi Atmaka ◽  
Sri Raharjo
Keyword(s):  
Palm Oil ◽  
Particle Diameter ◽  
Coconut Oil ◽  
Tween 80 ◽  
Virgin Coconut Oil ◽  
Food Grade ◽  
Span 80 ◽  
Β Carotene ◽  
Mean Particle Diameter

β-Carotene exhibits a wide range of health benefits, but its application in food formulation is very limited because of its instability and susceptibility to degradation. The stability of β-carotene can be improved by incorporation into an oil-in-water (o/w) emulsions. The objective of this research was to characterize β-carotene loaded nanoemulsions prepared with spontaneous emulsification method using ternary food-grade surfactants (Tween 80, Span 40, Span 80) and palm oil or VCO (virgin coconut oil) as oil phase with the surfactant-oil ratio of 4. The physicochemical stability of β-carotene loaded nanoemulsions during simulated digestions, which consist of the mouth, stomach, and intestine phases, was also evaluated using in-vitro digestion model. The results showed that β-carotene loaded nanoemulsions, prepared either using VCO or palm oil as the oil phase, had neutral pH (6.8±0.1), mean particle diameter of 129 -159 nm, showed monomodal particle size distribution with low polydispersity index (PdI) values  (0.214 - 0.266), and were not significantly different in zeta potential values ([-6,59]–[-8,9]). The β-carotene loaded nanoemulsions with VCO as the oil phase had a smaller mean particle diameter than that of palm oil. The physical stability of the β-carotene loaded nanoemulsions against digestive simulation in the mouth, stomach or intestine phases was not influenced by the oil phase type.  Both nanoemulsions were stable against simulated digestion in the mouth and stomach phases. After passing through the intestinal phase, the mean particle diameter increased and the particle size distribution changed from monomodal to bimodal. The β-carotene retention after passing through the mouth, stomach and intestinal phases of the β-carotene loaded nanoemulsion prepared using VCO were not significantly different from the palm oil. ABSTRAKβ-Karoten mempunyai berbagai manfaat kesehatan, namun aplikasinya dalam formulasi pangan sangat terbatas karena tidak stabil dan mudah mengalami degradasi. Stabilitas β-karoten dapat ditingkatkan dengan menggabungkannya dalam sistem penghantaran berbasis emulsi minyak dalam air (o/w). Penelitian ini bertujuan untuk melakukan karakterisasi nanoemulsi β-karoten yang dibuat dengan metode emulsifikasi spontan menggunakan kombinasi tiga surfaktan food grade (Tween 80, Span 40, Span 80), minyak sawit maupun VCO (virgin coconut oil) sebagai fase minyak dengan rasio surfaktan-fase minyak 4.. Penelitian ini juga mengkaji stabilitas fisikokimiawi nanoemulsi β-karoten selama pencernaan di mulut, lambung dan usus dengan menggunakan model digesti in vitro. Hasil penelitian memperlihatkan bahwa nanoemulsi β-karoten yang dibuat dengan fase minyak VCO maupun minyak sawit memiliki pH netral (6,8±0,1), rerata diameter partikel 129–159 nm, distribusi ukuran partikel monomodal dengan nilai indeks polidispersitas (polydispersity index, PdI) rendah (0,214–0,266) dan zeta potensial yang tidak berbeda nyata ([-6,59]–[-8,9]). Nanoemulsi β-karoten dengan fase minyak VCO memiliki rerata diameter partikel yang lebih kecil dibanding minyak sawit sebagai fase minyak. Jenis fase minyak tidak berpengaruh terhadap stabilitas fisik nanoemulsi β-karoten selama simulasi pencernaan di mulut, lambung maupun usus. Nanoemulsi β-karoten dengan fase minyak VCO maupun minyak sawit stabil terhadap pencernaan di mulut maupun lambung. Setelah melewati fase usus, terjadi peningkatan diameter partikel rerata dan perubahan distribusi ukuran partikel dari monomodal menjadi bimodal. Retensi β-karoten dalam nanoemulsi VCO setelah melewati simulasi pencernaan mulut, lambung dilanjutkan fase usus tidak berbeda nyata dengan retensi β-karoten dalam nanoemulsi minyak sawit.

PENGARUH VIRGIN COCONUT OIL (VCO) TERHADAP KARAKTERISTIK DAN UMUR SIMPAN ROTI MANIS

2020 ◽  
Vol 5 (1) ◽  
Author(s):  
Aulia Alfi
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Coconut Oil ◽  
Temperature Treatment ◽  
Ash Content ◽  
Virgin Coconut Oil ◽  
Food Ingredients ◽  
Life Analysis ◽  
Antibacterial And Antifungal ◽  
Physical And Chemical

Virgin Coconut Oil (VCO) adalah bahan alami yang memiliki sifat antimikroba (antivirus, antibakteri, dan antijamur). Sehingga VCO dapat memberikan efek pengawet pada bahan makanan, salah satunya adalah roti manis. Penelitian ini dilakukan untuk mengevaluasi pengaruh VCO terhadap karakteristik (fisik dan kimia) dan umur simpan roti manis. Roti manis dianalisis secara fisik (tekstur dan porositas) dan kimia (kadar air, kadar abu, kadar lemak, kadar protein, dan kandungan karbohidrat), dan analisis umur simpan dengan FFA, uji organoleptik dan jamur setiap dua hari selama delapan hari penyimpanan di suhu ruang. Variasi perlakuan roti manis adalah dari rasio konsentrasi VCO: margarin: mentega, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). Hasil penelitian menunjukkan bahwa VCO tidak memiliki pengaruh yang signifikan terhadap karakteristik fisik dan karakteristik kimia roti manis. Namun, VCO berpengaruh signifikan terhadap kadar air roti manis yang dihasilkan, roti manis K memiliki kadar air tertinggi (22,36%) dan berbeda dengan sampel roti manis lainnya. VCO secara efektif menghambat pertumbuhan jamur di roti manis pada konsentrasi 8%, 12%, dan 16%. Roti manis K dan A memiliki masa simpan 4 hari, sedangkan roti manis B, C, dan D memiliki masa simpan 6 hari.Kata kunci: VCO, roti manis, karakteristik, umur simpanABSTRACTVirgin Coconut Oil (VCO) is a natural ingredient that has antimicrobial (antiviral, antibacterial, and antifungal) properties. So that VCO can provide a preservative effect on food ingredients, one of which is sweet bread. This research was conducted to evaluate the effect of VCO on characteristics (physical and chemical) and shelf life of sweet bread. Sweet bread was analyzed physically (texture and porosity) and chemistry (moisture content, ash content, fat content, protein content, and carbohydrate content), and shelf life analysis with FFA, organoleptic and mold tests every two days for eight days of storage at ambient temperature. Treatment variations of sweet breads is from the ratio of the concentration of VCO: margarine: butter, K (0%: 8%: 8%); A (4%: 6%: 6%); B (8%: 4%: 4%), C (12%: 2%: 2%); D (16%: 0%: 0%). The results showed that VCO did not have a significant effect on the physical characteristics and chemical characteristics of sweet bread. However, the VCO has a significant effect on the water content of the sweet bread produced, sweet bread K has the highest moisture content (22,36%) and it is different from other sweet bread samples. VCO effectively inhibits the growth of sweet bread mold at concentrations of 8%, 12%, and 16%. K and A sweet bread has a shelf life of 4 days, while sweet breads B, C, and D have a shelf life of 6 days.Keywords: VCO, sweet bread, characteristics, shelf life

scholarly journals FORMULASI NANOEMULSI ASPIRIN MENGGUNAKAN ETANOL 96 % SEBAGAI KO-SURFAKTAN

WARTA FARMASI ◽  
2017 ◽  
Vol 6 (1) ◽  
pp. 1-11
Author(s):  
Nur Saadah Daud ◽  
Musdalipah Musdalipah ◽  
Asriyanti Lamadari
Keyword(s):  
Oral Administration ◽  
Pain Therapy ◽  
Coconut Oil ◽  
Tween 80 ◽  
Moderate Pain ◽  
Virgin Coconut Oil ◽  
Cycling Test ◽  
Inflammatory Drugs ◽  
Anti Inflammatory ◽  
20 Nm

ABSTRAK Aspirin termasuk dalam golongan Non Steroidal Anti Inflammatory Drugs (NSAIDs) yang banyak digunakan pada pengobatan nyeri ringan sampai sedang, antipiretik, anti inflamasi, serta anti koagulan. Pada penggunaan secara oral dapat menurunkan efektifitas obat akibat metabolisme lintas pertama. Alternatif untuk mengatasi masalah tersebut yaitu membuat sediaan topikal nanoemulsi aspirin. Nanoemulsi yaitu sistem emulsi yang transparan, tembus cahaya dan merupakan d ispersi minyak air yang distabilkan oleh lapisan film dari surfaktan dan ko-surfaktan, yang memiliki ukuran droplet 20 nm-500 nm. Penelitian ini bertujuan untuk membuat nanoemulsi aspirin dengan variasi konsentrasi etanol 96 % sebagai ko-surfaktan. Nanoemulsi aspirin dibuat dengan Virgin Coconut Oil (VCO) sebagai fase minyak, tween 80 sebagai surfaktan,dan etanol 96 % sebagai ko-surfaktan. Hasil penelitian mendapatkan 5 formula nanoemulsi jernih beraroma khas dengan nilai pH berkisar pada range 4,0-4,5 yang telah memenuhi pH normal kulit. dengan konsentrasi etanol 96 % yaitu 10 %, 15 %, 20 %, 25 % dan 30 %, dan dibuat 3 replikasi. Hasil uji stabilitas fisik menunjukkan bahwa kelima formula menghasilkan nanoemulsi yang stabil dan tidak terjadi pemisahan fase sesudah uji sentrifugasi dan cycling test dilakukan. Kata Kunci     : Nanoemulsi, Aspirin, Etanol 96%, Ko-surfaktan   ABSTRACT Acetosal known to be a part of the group medications called Non Steroidal Anti Inflammatory Drugs (NSAIDs) that was used for mild to moderate pain therapy, antipyretic, anti inflamation and anti coagulan. Oral administration of acetosal may decrease its effectiveness because of the first past metabolism problem. The purpose of this study was to formulate acetosal into nanoemulsion form for topical preparation as an alternative to avoid those problem with ethanol 96% as co-surfactant.  Nanoemulsion was an emultion system which transparent, glasslike, and comes from dispertion of water and oil stabilized by film-coated that made from surfactant and co-surfactant combination, which has droplet size around 20 nm-500 nm. Acetosal nanoemulsions were prepared with Virgin Coconut Oil (VCO) as oil phase, tween 80 as surfactant and ethanol 96 % as co-surfactant. There were 5 formulas of transparent acetosal nanoemultion. Their yield of pH were about 4,0-4,5 were met the normal skin’s pH. They were acetosal nanoemulsions with ethanol 96 % of 10%, 15%, 20%, 25%, and 30%. These five were stable and did not show the separation of phase after both centrifugation and cycling test. Keyword          : Nanoemulsion, Acetosal, Ethanol 96%, Co-Surfactan

scholarly journals Formulation and Characterization of Glibenclamide Solid Lipid Submicroparticles Formated by Virgin Coconut Oil and Solid Matrix Surfactant

2021 ◽  
Vol 6 (2) ◽  
pp. 58-66
Author(s):  
Mardiyanto Mardiyanto ◽  
Najma Annuria Fithri ◽  
Annisa Amriani ◽  
Herlina Herlina ◽  
Dwi Purnama Sari
Keyword(s):  
Zeta Potential ◽  
Physical Stability ◽  
Coconut Oil ◽  
Tween 80 ◽  
Solid Matrix ◽  
Virgin Coconut Oil ◽  
Cooling Cycle ◽  
Solid Lipid ◽  
Optimum Formula

Glibenclamide has the biopharmaceutics classification system (BCS) class II which has high permeability and low solubility. The solubility of glibenclamide can be enhanced by forming solid lipid nanoparticles (SLN). This research has the aim to prepare and characterize SLN loading glibenclamide. The glibenclamide SLN formula was composed by using the liquid lipid as virgin coconut oil (VCO), PEG 6000 as a solid matrix, tween 80 with various concentrations as a stabilizer, and PEG 400 as co-surfactant. Characterization was conducted by determining the encapsulation efficiency (%EE), size measurement, particle size distribution, and zeta potential of SLN glibenclamide. SLN formation was also tested for its physical stability based on the heating-cooling cycle method. The optimum formula was obtained at the concentration of tween-80 of 1 mg/mL yielding the %EE value of 60.6194%, and pH 6.01. The results of particles diameter analysis were 175.5 ± 10.07 nm with a polydispersity index (PDI) of 0.1270, and zeta potential of +5.9 mV respectively. Stability testing by the heating-cooling cycle method has shown the instability of the SLN glibenclamide form under extreme temperatures and mechanics. It could be concluded that the results of characterization of glibenclamide SLN showed appropriate physical properties for nanoparticulate formulation.

scholarly journals Formulation and characterization of nanoemulgel mangosteen extract in virgin coconut oil for topical formulation

2018 ◽  
Vol 156 ◽  
pp. 01013 ◽  
Author(s):  
Kamarza Mulia ◽  
Rosalia M.A. Ramadhan ◽  
Elsa A. Krisanti
Keyword(s):  
High Speed ◽  
Biological Activities ◽  
Coconut Oil ◽  
Tween 80 ◽  
Skin Penetration ◽  
Skin Layer ◽  
Homogenization Method ◽  
Virgin Coconut Oil ◽  
Topical Formulation ◽  
Thaw Cycle

A hydrogel of nanoemulsion system containing mangosteen extract of mangosteen rind was developed and characterized for the purpose of topical formulation. Mangostins, the bioactive in the extract, has been known to have biological activities such as antifungal, antibacterial, antioxidant, antiviral and antitumoral. Due to the hydrophobic nature of mangostins, they can not to be directly formulated into a gel. Oil-in-water nanoemulsions were formulated of virgin coconut oil (VCO) as the oil phase and mixed surfactant consisting of Tween 80 and Span 80, using the high-speed homogenization method. Nanoemulgel formed by mixing the nanoemulsion with aqueous solution of xanthan gum, and added phenoxyethanol as a preservative, was a homogeneous milky white gel. The stability test through accelerated centrifugation and freeze-thaw cycle showed that the nanoemulgel would be stable for at least one year. The nanoemulgel penetrated the skin layer up to 12 μg/cm2 or more than 95% of its total mangostin content, better than the skin penetration result of the nanoemulsion formulation. The present study revealed that VCO-mangostins nanoemulgel formulation is a prospective topical formulation.

scholarly journals Pengaruh Suhu Pencampuran dan Lama Pengadukan terhadap Karakteristik Sediaan Krim

2020 ◽  
Vol 8 (2) ◽  
pp. 200
Author(s):  
Ida Bagus Bas Baskara ◽  
Lutfi Suhendra ◽  
Luh Putu Wrasiati
Keyword(s):  
Block Design ◽  
Coconut Oil ◽  
Effect Of Temperature ◽  
Virgin Coconut Oil ◽  
Characteristic Viscosity ◽  
Tukey Test ◽  
Separation Ratio ◽  
Randomized Block Design ◽  
Two Factors ◽  
Stirring Time

This research aims to determine the effect of temperature and time of stirring on a basis cream and determine the temperature and time of stir which is the best treatment for producing basis cream. This research uses a randomized block design with two factorials. The first factor is temperature which is consists of 3 levels, temperature 60±20C, 70±20C and 80±20C. The second factor is the time of stirring which is consists of 3 levels 10, 15 and 20 minutes. From the combination of the two factors, were obtained of 9 experimental units. These treatments were grouped based on the time of implementation into two groups so that 18 experimental units. The observed variables are homogeneity, viscosity, adhesion, spread ability, separation ratio and pH. The data that obtained will be analyzed by analysis of variance and continued using the Tukey test. The treatment of mixing temperature and time of stirring affect the viscosity, adhesion, dispersion and separation ratio, while the treatment of mixing temperature and time of stirring did not significant effect on pH. The interaction between the two treatments can affects the adhesion, dispersion, separation ratio and pH, but not significantly affect viscosity. The treatment of mixing temperature 80±20C with time of stirring 20 minutes is the best treatment to produce basis cream with characteristic viscosity cream value of 46,000 cp, a adhesion time of 17.97 seconds, spread ability of 6.50 cm, a separation ratio of 0.83 and pH 6,45. Keywords: Mixing temperature, stirring time, cream characteristics, virgin coconut oil, cocoa butter.

scholarly journals Microemulsion Formulation of Combination of Virgin Coconut Oil and Rice Bran Oil for Hair Growth

2018 ◽  
Vol 23 (1) ◽  
pp. 40
Author(s):  
Wira Noviana Suhery ◽  
Mira Febrina ◽  
Ivone Permatasari
Keyword(s):  
Particle Size ◽  
Rice Bran ◽  
Hair Growth ◽  
Rice Bran Oil ◽  
Coconut Oil ◽  
Tween 80 ◽  
Growth Promoter ◽  
Virgin Coconut Oil ◽  
Micro Emulsion ◽  
Growth Activity

Research on micro emulsion formulation of combination of virgin coconut oil (VCO) and rice bran oil (RBO) as a hair growth promoter has been done. The purpose of this study was to formulate and produce the best formula that is physically stable and optimally promoting the hair growth by varying the content of VCO and RBO in the form of micro emulsions. These dosage formulations were prepared in three formulas using 45% tween 80 as surfactants and 20% glycerin as co surfactant i.e.: F,I containing a combination of VCO and RBO 1:1; FII (1:2) and FIII (2:1). Physical evaluation of the preparation was carried out for 8 weeks of storage which included organoleptic examination, pH, homogeneity, density, globule particle size, phase freeze thaw, and rabbit hair growth activity test for 18 days. Based on the results of the evaluation, it was found that the FI, FII and FIII micro emulsion formulations were physically stable for 8 weeks of storage with a pH ranging from 6.7 to 7.0, density of 1.085-1.088 g/mL, average globul particle size of FI (34.6 nm ), FII (54 nm) and FIII (68.8 nm). The best formulas is FIII for hair growth length of 1.26 cm for 18 days.

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