Soraya, Alifah Khalda (2025) CHARACTERISTICS OF EMULSIONS CONTAIN BY AJWA DATE EXTRACT AND OLIVE OIL WITH DIFFERENT CONCENTRATIONS OF LECITHIN AND PECTIN AS EMULSIFIERS. S1 Undergraduate thesis, Universitas Darussalam Gontor.

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Abstract

Olive oil and Ajwa date extract are known to have many health benefits; however, the stability of formulations poses a challenge in developing natural product-based solutions. This study employed a combination of lecithin as emulsifier and pectin as co-emulsifier to create stable emulsions with a comprehensive evaluation of physical characteristics. The research aimed to determine the ideal ratio of lecithin and pectin to achieve the most stable emulsion formulation of olive oil and Ajwa date extract. Three formulations were prepared with varying concentrations of lecithin (3%, 3.5%, 4%) and pectin (2%, 1.5%, 1%). Physical quality test included organoleptic tests, pH measurements, viscosity test, emulsion type identification, homogenity assessment, and stability testing through the cycling test method. The results showed that Formula 2 produced the most stable emulsion with 3.5% lecithin and 1.5% pectin. This formulation exhibited optimal viscosity, pH within standard ranges, statistical stability, a stable oil-in-water (o/w) emulsion type, and the least phase separation. In contrast, formulations with higher lecithin concentrations showed significant decreases in viscosity, while those with higher pectin concentrations resulted in emulsions with excessively high viscosity.

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