Formulation and Characterization of Nanoemulsion Fingerroot (Boesenbergia Pandurata) Essential Oil using D-optimization Design for Drinking Water Additive in Poultry

Fingerroot essential oils have potential antimicrobial, antifungal, and anti-inflammatory effects. This study aimed to determine the likely best formula for the selfnanoemulsifying drug delivery system (SNEDDS) and the characteristics of fingerroot essential oil. The SNEDDS formula was determined using the D-optimization design based on the volume of each ingredient composed. The study material consisted of fingerroot essential oil, Tween 80, polyethylene glycol (PEG) 400, and virgin coconut oil (VCO). SNEDDS was formed from the fingerroot’s bioactive compounds, Tween 80 as the surfactant, and PEG 400 as the cosurfactant. The optimal formula was evaluated based on the transmittance and emulsification time. Parameters such as particle size, zeta potential, polydispersity index, and potential of hydrogen (pH) of the SNEDDS were observed to characterize the essential oil’s potency. The optimum SNEDDS formulation consisted of 12.61% fingerroot essential oil, 12.61% carrier oil (virgin coconut oil), 53.65% surfactant (Tween 80), and 21.12% cosurfactant (polyethylene glycol 400). The SNEDDS formula has a droplet diameter of 22.92 nm, zeta potential of -22.92 mV, polydispersity index (PI) of 0.402, and pH value of 5.80. Thus, these findings reveal that fingerroot essential oil has a nanoparticle size and might be a suitable drinking water additive in poultry.