I.

JUDUL PERCOBAAN : EMULSI

II. TUJUAN PERCOBAAN :

Adapun tujuan dari praktikum ini adalah :
1. Mengetahui rancangan formulasi yang baik dalam pembuatan sediaan emulsi
2. Memahami proses pembuatan sediaan emulsi
3. Mampu membuat sediaan emulsi dengan baik

III. TINJAUAN TEORI :

Emulsi (emulsion) adalah suatu sistem koloid yang fase terdispersi danmedium
pendispersinya berupa cairan yang tidak dapat bercampur. Misalnya benzena dalam air,
minyak dalam air, dan air susu. Mengingat kedua fase tidak dapat bercampur, keduanya akan
segera memisah. Untuk menjaga agar emulsitersebut mantap atau stabil, perlu ditambahkan
zat ketiga yang disebut emulgator atau zat pengemulsi (emulsifying agent ). (Sumardjo, 547).

Emulsi dibuat untuk mendapatkan preparat atau sediaan yang stabil danmerata atau homogen
dari campuran dua cairan yang saling tidak bisa bercampur. Tujuan pemakaian emulsi adalah:
1. Untuk dipergunakan sebagai obat dalam atau per oral. Umumnya tipe emulsitipe O/W.
2. Untuk dipergunakan sebagai obat luar. Bisa tipe O/W maupun W/O, tergantung pada
banyak faktor, misalnya sifat atau efek terapi yang dikehendaki.(Syamsuni, 129).

Semua emulgator bekerja dengan membentuk film (lapisan) di sekeliling butir-butir tetesan
yang terdispersi dan film ini berfungsi agar mencegahterjadinya koalesen dan terpisahnya
cairan dispers sebagai fase terpisah. (Anief,132).Syarat emulgator adalah molekul-
molekulnya mempunyai afinitasterhadap kedua cairan yang membentuk emulsi. Daya
afinitasnya harus parsialatau tidak sama terhadap kedua cairan tersebut. Salah satu ujung
emulgator larutdalam cairan yang satu, sedangkan ujung yang lain hanya membentuk lapisan
tipis(selapis molekul) di sekeliling atau di atas permukaan cairan yang lain.(Sumardjo, 547).
Beberapa zat pengemulsi yang sering digunakan adalah gelatin,gom akasia, tragakan, sabun,
senyawa amonium kwartener, senyawa kolesterol,surfaktan, atau emulgator lain yang cocok.

Untuk mempertinggi kestabilan dapat ditambahkan zat pengental, misalnya tragakan, tilosa,
natriumkarboksimetilselulosa. (Depkes RI, 9)Tipe emulsi ada dua, yaitu oil in water (O/W)
atau minyak dalam air (M/A), dan water in oil (W/O). Emulsi tipe O/W (Oil in Water) atau
M/A (minyak dalam air) adalah emulsi yang terdiri dari butiran minyak yang tersebar
atauterdispersi ke dalam air. Minyak sebagai fase internal dan air sebagai fase eksternal.
Emulsi tipe W/O (Water in Oil) atau M/A (air dalam minyak), adalah emulsi yang terdiri dari
butiran air yang tersebar atau terdispersi ke dalamminyak. Air sebagai fase internal dan
minyak sebagai fase eksternal. Terdapat dua macam komponen emulsi:
1. Komponen dasar, yaitu bahan pembentuk emulsi yang harus terdapat di dalam emulsi,
terdiri atas:
a. Fase dispers/ fase internal/ fase diskontinu/ fase terdispersi/ fase dalam,yaitu zat cair
yang terbagi-bagi menjadi butiran kecil di dalam zat cair lain.
b. Fase eksternal/ fase kontinu/ fase pendispersi/ fase luar, yaitu zat cair dalamemulsi
yang berfungsi sebagai bahan dasar (bahan pendukung) emulsitersebut.
c. Emulgator, adalah bagian dari emulsi yang berfungsi untuk menstabilkanemulsi.
2. Komponen tambahan, adalah bahan tambahan yang sering ditambahakan kedalam emulsi
untuk memperoleh hasil yang lebih baik. Misalnya corrigen saporis odoris colouris
pengawet (preservative), dan antioksidan. (Syamsuni,119). Dari emulsi yang paling baik,
dapat diperoleh campuran surfaktan manayang paling baik (ideal).

Ketidakstabilan emulsi dapat digolongkan:

a. Flokulasi dan creaming
Creaming merupakan pemisahan dari emulsi menjadi beberapa lapiscairan, dimana
masing-masing lapis mengandung fase dispers yang berbeda. Nama cream berasal dari
peristiwa pemisahan sari susu dari susu (milk). Sarisusu tersebut dapat dibuat Casein,
keju, dan sebagainya.
b. Koalesen dan pecahnya emulsi (cracking atau breaking)
Creaming adalah proses yang bersifat dapat kembali, berbeda dengan proses cracking
(pecahnya emulsi) yang bersifat tidak dapat kembali. Padacreaming, flokul fase dispers
mudah didispersi kembali dan terjadi campuranhomogen bila digojok perlahan-lahan.
Sedangkan pada cracking, penggojokansederhana akan gagal untuk mengemulsi kembali
butir-butir tetesan dalam bentuk emulsi yang stabil.
c. Inversi, yaitu peristiwa berubahnya sekonyong-konyong tipe emulsi M/A ke tipeA/M atau
sebaliknya. (Anief, 147)
Metode Pembuatan Emulsi :
a. Metode Gom Kering (Metode Kontinental)
Pada Metode Gom kering atau yang biasa dikenal dengan nama metode “4:2:1”, formula
yang digunakan untuk membuat corpus emulsi adalah 4 bagian minyak, 4 bagianair, dan
4 bagian gom (atau emulgator). Sedangkan pada metode Kontinental, formulanya adalah
“4:3:2”. Setelah corpus emulsi ini terbentuk, bahan-bahan formulatif cair lainnyayang
larut dalam fase luar, ditambahkan sedikit demi sedikit sambil terus diaduk. Ada pun zat
zat formulatif lainnya yang berbentuk padat seperti pengawet, stabilizer, pewarna, perasa,
dll dilarutkan dalam fase luar terlebih dahulu sebelum ditambahkan ke dalamcorpus
emulsi. Sedangkan zat zat formulatif yang dikhawatirkan akan mengganggustabilitas
emulsi ditambahkan paling akhir.
b. Metode Gom Basah
Zat pengemulsi ditambahkan kedalam air (zat pengemulsi umumnya larut dalamair) agar
membentuk suatu mucilago, kemudian minyak perlahan-lahan ditambahkanuntuk
membentuk emulsi, kemudiaan diencerkan denganm sisa air.
c. Metode Botol Forbes
Metode ini cocok untuk pembuatan emulsi yang berisi minyak-minyak menguap dan
mempunyai viskositas rendah. Serbuk gom dimasukkan ke botol kering, tambah 2 bagian
air dan dikocok kuat dalam keadaan botol tertutup rapat. Tambahkan minyak 6danair
secara bergantian sedikit demi sedikit sambil terus dikocok setiap kali dilakukan
penambahan air dan minyak. Metode ini kurang cocok untuk minyak kental
karenaviskositasnya yang terlalu tinggi sehingga sulit untuk dikocok dan dicampur
dengan gomdalam botol.

Jenis jenis emulgator antara lain (Winarno 1992 : 431) :

1. Emulgator alam. Emulgator alam yaitu emulgator yang diperoleh dari alam tanpa proses
yang rumit. Dapat digolongkan menjadi tiga golongan yaitu
1. Emulgator alam dari tumbuh-tumbuhan
Pada umumnya termasuk karbohidrat dan merupakan emulgator tipe o/w, sangat
peka terhadap elektrolit dan alkohol kadar tinggim juga dapat dirusak bakteri. Oleh
sebab itu, pada pembuatan emulsi dengan emulgator ini harus selalu ditambah bahan
pengawet.
1. Emulgator alam dari hewan
a. Kuning telur
Kuning telur mengandung lecitin (golongan protein/asam amino) dan kolesterol
yang keasamannya dapat berfungsi sebagai emulgator. Lecitin merupakan
emulgator tipe o/w. Tetapi kemampuan lecitin lebih besar dari kolesterol sehingga
secara total kuning telur merupakan emulgator tipe o/w. Zat ini mempu
mengemulsikan minyak lemak empat kali beratnya dan minyak menguap dua kali
beratnya.
b. Adeps Lanae
Zat ini banyak mengandung kolesterol merupakan emulgator tipe w/o dan banyak
dipergunakan untuk pemakaian luar. Penambahan emulgator ini akan menambah
kemampuan minyak untuk menyerap air. Dalam keadaan kering dapat menyerap
dua kali beratnya. 7

3. Emulgator alam dari tanah mineral

a. Magnesium Aluminium Silikat/Veegum
Merupakan senyaw anorganik yang terdiri dari garam-garam megnesium dam
aluminium. Dengan emulgator ini, emulsi yang terbentuk adalah emulsi tipe o/w,
sedangkan pemakaian yang lazim adalah sebanyak 1%. Emulsi ini khusus untuk
pemakaian luar.
b. Bentonit
Tanah liat yang terdiri dari senyawa aluminium silikat yang dapat
mengabsorbsikan sejumlah besar air sehingga membentuk massa seperti gel
sebagai emulgator dipakai sebanyak 5%.
Uraian bahan :
1. Paraffin Liquid
 Pemerian : cairan kental, transparan, tidak berfluoresensi, tidak berwarna, hamper
tidak berbau, hampir tidak mempunyai rasa
 Kelarutan : praktis tidak larut dalam air dan dalam etanol ( 95% ) P, larut dalam
kloroform dan dalam eter P.
 Khasiat : Laksativum
2. Phenolpthalein
 Pemerian : larutan tidak berwarna dalam suasana asam dan alkali tanah
 Kelarutan : larut dalam air, larut dalam etanol ( 90% )
3. PGA
 Pemerian : Pemerian : serpihan tipis, granul, atau serbuk yang tidak berwarna /
kekuningan, tidak berbau, dan tidak berasa.
 Kelarutan : larut hampir sempurna dalam 2 bagian bobot air, tetapi sangat lambat
tidak larut dalam air dan eter.
 Khasiat : emulgator
4. Sirup simplex
 Pemerian : cairan jernih, tidak berwarna
 Khasiat : zat tambahan
IV. ALAT DAN BAHAN :.....................................................................................................
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V. PROSEDUR KERJA :......................................................................................................
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VI. HASIL DAN PEMBAHASAN :.....................................................................................
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VII. KESIMPULAN :.............................................................................................................
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VIII. PERTANYAAN :..........................................................................................................
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IX. DAFTAR PUSTAKA :....................................................................................................
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Padang Sidempuan, 2022

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(Ayus Diningsih, S.Pd., M.Si) ( )