Formulation and Physical Properties of Citronella Oil Emulsion on Differences in Emulsifiers With The Addition of Maltodextrin

Various studies have shown that citronella oil is a fatty oil that is efficacious for reducing microbial activity in food. Emulsions are preparations containing two immiscible substances, usually water and oil, where the liquid which when dispersed becomes small particles in another liquid. The combination of maltodextrin and citronella oil requires an emulsifying agent. Methyl cellulose and gum arabic have been widely used with maltodextrin because they can increase the stability of the emulsion formed. Apart from being an emulsifier, the addition of methyl cellulose and gum arabic aims to strengthen the resulting coating layer. This study using response surface methodology (RSM) for the formulation of thin layer emulsion-based edible coating materials, studies the characteristics and stability of the thin layer emulsion system on edible coating materials, and studies the effect of storage temperature on the stability of the thin layer emulsion system on edible coating materials by observing the physical properties of the emulsion which includes the type emulsion, droplet size, and creaming index on sedimentation volume for 1 month of storage on variations of emulsifier methyl cellulose and Arabic gum and addition of maltodextrin. The results of observations based on tests on the type of emulsion, droplet size, and creaming index on the sedimentation volume for 1 month of storage on variations in emulsifier methyl cellulose and Arabic gum and the addition of maltodextrin showed that there was a significant difference.