@thesis{thesis,
		author={Shiyan  Shaum and SIMBOLON  ROSUANTI},
		title ={OPTIMASI FORMULA SELF-NANOEMULSIFYING (SNE) EKSTRAK KULIT BUAH KOPI DENGAN METODE SIMPLEX LATTICE DESIGN},
		year={2023},
		url={http://repository.unsri.ac.id/105044/},
		abstract={The main problem in the coffee processing process is the handling of coffee waste. Coffee fruit skin is only used as animal feed. Even though coffee peel extract has potential as an antioxidant because it contains flavonoids, especially catechins. Coffee pod extract has low solubility and bioavailability, so it is formulated in a self-nanoemulsifying (SNE) form. SNE) is able to increase solubility so that with low doses it can provide a better pharmacological effect. This study aims to optimize the SNE process of coffee pod extract assisted by the simplex lattice design (SLD) combined with PCA-CA chemometric analysis. The components used are oleic acid (oil), Tween 80 (surfactant), and PEG 400 (cosurfactant). Evaluation parameters include emulsification time, % transmittance, viscosity, pH, particle size, zeta potential, mobility and polydispersity index. The optimal SNE formula characteristics produced have a pH range of 5.5-6 and the nanoemulsion has an emulsification time of 40.65 seconds (water medium), 438.95 seconds (SGF medium), 51.35 seconds (SIF medium), % transmittance of water nanoemulsion 98.59%, % transmittance of SGF nanoemulsion 96.07%, % transmittance of SIF nanoemulsion 95.20%, zeta potential value -22.23 m/V, mobility -2.01 Nm cm/Vs , particle size 165 .6 nm, and a PDI value of 0.476. The optimal formula of oleic acid with a concentration of 10%, Tween 80 with a concentration of 61%, and PEG 400 28% fulfills the characteristics of SNE and has a correlation in each formula.}
		}