Farida Mutiara Sari and Riesta Primaharinastiti and Esti Hendradi (2014) Effect of Comparison of Surfactant and Cosurfactant w/o Microemulsion Ovalbumin with Soybean Oil to Physicochemical Characterization (w/o Microemulsion with Surfactant Span 80- Tween 80 : Cosurfactant Ethanol 96% = 5:1; 6:1 and 7:1). In: Proceeding the 1st International Conference on Pharmaceutics & Pharmaceutical Sciences. Faculty of Pharmacy Universitas Airlangga, Surabaya, pp. 105-107. ISBN 978-602-72333-0-0

	Text (FULLTEXT) Bukti C-46.pdf Download (12MB)
	Text (SIMILARITY) Result Bukti C-46.pdf Download (1MB)
	Text (PEER REVIEW) C-46 Reviewer.pdf Download (1MB)

Abstract

Microemulsions are macroscopically isotropic mixtures of at least a hydrophilic, a hydrophobic and an amphiphilic component. Their thermodynamic stability and their nanostructure are two important characteristcs that distnguish them from ordinary emulsions which are thermodynamically unstable1). Microemulsions can protect drug from degradaton2). Ovalbumin is protein carrier that used as adjuvant for vaccine. Mean while, many topical vaccines developed to induced imunne functon response3). Microemulsion expected to protect ovalbumin from degradaton. In this study, microemulsions made from ovalbumin, aquabidestllata Span 80, Tween 80 as surfactant and ethanol as cosurfactant (surfactant : cosurfactant = 5:1; 6:1 and 7:1). The aim of this study was to know the influence of curfactant and cosurfactant comparison to microemulsion characteristcs. Evaluaton of this study included organoleptc, pH, surface tenton, partcle size distributon and drug entrapment.

Actions (login required)

View Item