Pengaruh Surfaktan Terhadap Diameter Partikel, Viskositas dan Indeks Polidispersitas pada Pembuatan Sln dari Lemak Kakao

Abstract

Study the influence of surfactants on the particle diameter, viscosity and polydispersity index of Solid Lipid Nanoparticles in manufacturing (SLN) of the cocoa butter. Intended use of surfactants (lecithin and sodium dodecyl sulfate) in generating particle diameter, viscosity and polydispersity index suitable for the manufacture of Solid Lipid Nanoparticles of cocoa butter. Preparation of Solid Lipid Nanoparticles made by homogenizing a mixture of cocoa fat, distilled water and a surfactant (sodium dodecyl sulfate, and lecithin) using Ultra Thurax, speed of 1500 rpm with some formulations. Further characterized by means of Particle size analyzer (PSA). The results showed that Formula Solid Lipid Nanoparticles and surfactant lecithin produced polydispersity index is 0302-0389 and is monomodal compared to surfactant sodium dodecyl sulfate with a higher polydispersity index is above 0.5 for 0848-1215 and are polymodal. For lecithin surfactant particle diameter on particle diameter 426.2 - 654.3 nm corresponding to the diameter of Solid Lipid Nanoparticles range is 50-1000 nm. While the surfactant sodium dodecyl sulfate particles with a diameter of 2813.5 to 3976.7 nm diameter beyond the range of Solid Lipid Nanoparticles, on the use of surfactant lecithin viscosity of 0.8980 and 0.8878 and the surfactant sodium dodecyl sulfate at 0.8878.