Patihul Husni, Yasarah Hisprastin, Melinda Januarti


Lemuru fish (Sardinella lemuru), a small type of pelagic fish, is often found in Indonesia. Lemuru fish oil contains high omega-3 which is benecficial for health. One effort that can be done to optimize the benefits of lemuru fish oil is formulated as an emulsion dosage form. The purpose of this study was to determine the formula and physical stability of the lemuru fish oil emulsion. The method in this study included preparation of emulsions with varian concentration of fish oil (F1: 5%, F2: 10%, and F3: 15%) using natural emulgators (gummi arabicum) and physical stability tests carried out at two temperature variations, 25oC and 40oC for 30 days. Physical stability tests included organoleptic, homogeneity, emulsion type, viscosity, pH, and the size of the average globule. The organoleptic test results showed that the three formulas showed phase separation at different time points at both the storage temperatures. The viscosity test results showed that the viscosity of the three formulas has decreased during the storage period. In the emulsion type test it was shown that all three formulas had an oil-in-water (O/W) emulsion type. The pH test results indicated fluctuations during the storage period. The average globul size test results showed that the F3 emulsion formula has a larger average globule size than F1 and F2. In conclusion, the most stable formula was F3 that containing 15% fish oil. F3 was stable for more than 21 days at 25oC and more than 14 days at 40oC.


Lemuru fish oil, emulsion, physical stability.


Kementerian Kelautan dan Perikanan. Statistika Perikanan Tangkap Indonesia. Jakarta: Direktorat Jenderal Perikanan Tangkap, 2014.

Listiyani A, Wiajayanto D, Jayanto BB. Analysis of CPUE (Catch Per Unit Effort) and Utilization Rates Of Fishery Resource Lemuru (Sardinella lemuru) in the Bali strait. Indonesian Journal of Capture Fish 2017; 1(1):1-9.

Rubio-Rodriguez N, Beltran S, Jaime I. Production of Omega-3 Polyunsaturated Fatty Acid Concentrates. Innovative Food Science & Emerging Technologies 2010; 11(1):1-12.

Haryati K, Suseno H, Nurjanah. Minyak Ikan Sardin Hasil Sentrifugasi dan Adsorben Untuk Emulsi. Jurnal Pengolahan dan Perikanan Indonesia 2017; 20(1):84-94.

Permadi A. Kajian Stabilitas Emulsi Minyak Ikan Lemuru (Sardinella lemuru) dan Pengaruhnya Terhadap Efisiensi Enkapsulasi (Thesis). Bogor: Institut Pertanian Bogor, 1999.

Suseno SH, Jacoeb AM, Nuryanti M, Ernawati. Sardine (Sardinella sp.) Oil Emulsion and Its Stability During Storage. World Journal of Fish and Marine Sciences 2017; 9(5):31-38.

Departemen Kesehatan RI. Farmakope Indonesia. V ed. Jakarta: Departemen Kesehatan, 2014.

Hadning I. Formulasi dan Uji Stabilita Fisik Sediaan Oral Emulsi Virgin Coconut Oil. Mutiara Medika 2011; 11(2):88-100.

Baliga S, Sangeeta, Muglikar, Rahul K. Salivary pH: A Diagnostic Biomarker. Journal of Indian Society of Periodontology 2013; 17(4):461-465.

McClements DJ, Li Y. Structured Emulsion-Based Delivery Systems: Controlling The Digestion And Release Of Lipophilic Food Components. Advances in Colloid and Interface Science 2010; 159(2):213-228.

Desplanques S, Frédéric R, Michel G, Catherine M. Impact of Chemical Composition Of Xanthan And Acacia Gums On The Emulsification And Stability Of Oil-In-Water Emulsions. Food Hydrocolloids 2012; 27:401-410.

Dickinson E. Hydrocolloids as Emulsifiers and Emulsion Stabilizers. Food Hydrocolloids 2009; 23:1473-1482.

Rowe RC, Sheskey PJ, Quinn ME. Handbook of Pharmaceutical Excipients. 6th ed. London : Pharmaceutical Press, 2009.

Kale SN, Sharada LD. Emulsion Micro Emulsion and Nano Emulsion: A Review. Sys Rev Pharm 2017; 8(1):39-47.

Fatimah F, Fardiaz D, Apriyantono A, Andarwulan N. Pengaruh Kadar Minyak Terhadap Efektifitas Antioksidan Dalam Sistem Emulsi Oil-In-Water. Jurnal Teknologi dan Industri Pangan 2010; 14(1):39-50.

Nikovska K. Study of Olive Oil-In-Water Emulsions With Protein Emulsifiers. J Food Agric 2012; 24(1):17-24.

Hadnadev TD, Dokic P, Krstonosic V, Hadnadev M. Influence of Oil Phase Concentration On Droplet Size Distribution and Stability Of Oil-In-Water Emulsions. Eur. J. Lipid Sci. Technol. 2013; 115:313–321

Traynor MP, Burke R, Frias JM, Gaston E, Barry-Ryan C. Formation and Stability Of An Oil In Water Emulsion Containing Lecithin, Xanthan Gum and Sunflower Oil. International Food Research Journal 2013; 20(5):2173-2181.

Seeton CJ. Viscosity-Temperature Correlation for Liquids. Proceedings of IJTC, 2006; 1-12.

Timm-Heinrich M, Xu X, Nielsen NS, Jacobsen C. Oxidative Stability Of Mayonnaise And Milk Drink Produced With Structured Lipids Based On Fish Oil And Caprylic Acid. Eur Food Res Technol 2004; 219:32-41.



  • There are currently no refbacks.

Indexed by:


ISSN: 2085-4714 | e-ISSN: 2502-9444

Editor's Address:

Faculty of Pharmacy, Univeristas Muslim Indonesia
2nd Campus of UMI: Jl. Urip Sumoharjo km. 5 , Makassar, South Sulawesi, Indonesia


View My Stats