UJI KARAKTERISTIK FISIKO KIMIA DAN STABILITAS MINYAK BIJI JINTAN HITAM DAN JAHE GAJAH DALAM SEDIAAN SNEDDS

Background: Herbal plants are plants with active substances that can intervene in
physiological and pathological functions to prevent or cure disease. The research
results show that black cumin seed oil contains thymunonone which has one of the
benefits as an antimicrobial. Elephant ginger oil contains oleoresin which has
antimicrobial benefits. SNEDDS preparations have a particle size of <200 nm so
they can reduce the particle size of oil.
Objective : To determine the effect of smix variations in the SNEDDS preparation
of a combination of black cumin seed oil and elephant ginger oil on the
physicochemical characteristics and stability.
Method : Black cumin seed oil and elephant ginger oil are formulated in the form
of SNEDDS. Characteristic tests were carried out including organoleptic, pH,
viscosity, emulsification time, % transmittance, droplet size, Polydispersity Index,
zeta potential, pH dilution and stability using centrifugation and heating-cooling
cycle tests.
Result and Conclusions: From the research results, it was found that a significant
difference between the concentration of 5.69% black cumin seed oil and the Smix
ratio could affect the viscosity, pH, emulsion time, zeta potential and dilution pH
of the SNEDDS preparation of black cumin seed oil combined with ginger.