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Catfish (Pangasius djambal) oil contains high unsaturated fatty acid. This condition cause catfish oil easily damage due to oxidation. Catfish oil also has unpalatable taste and smell. To disguise the taste and smell of oil and to improve stability, catfish oil was formulated into a microemulsion product. This study aims to observe the physical stability of catfish oil microemulsion. The study was held in Pharmaceutics Laboratory, Akademi Farmasi Samarinda. Catfish oil 8 g formulated into formula A (20% polysorbate 80), formula B (24% polysorbate 80), formula C (28% polysorbate 80).Microemulsion physical stability assessment included the organoleptic test, pH, density, viscosity, and accelerated stability testing. Physical stability assessment showed formula A, B. and C had a stable appearance in organoleptic testing and accelerated stability testing. Formula A, B, and C had viscosity value 6,78 cp, 12,35cP, and 15,73 cp. Based on the results of study and the analysis of the result, the most stable catfish oil microemulsion was formula C.
Keywords: Pangasius djambal, microemulsion, polysorbate 80, Surfactan
