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Emulsi - Riwayat revisi
2026-09-16T01:52:39Z
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Maintenance script: Presentation V4: sitasi, referensi, Math, Wikimedia Commons, dan atribusi
2026-08-26T09:26:27Z
<p>Presentation V4: sitasi, referensi, Math, Wikimedia Commons, dan atribusi</p>
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<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">← Revisi sebelumnya</td>
<td colspan="2" style="background-color: #fff; color: #202122; text-align: center;">Revisi per 26 Agustus 2026 09.26</td>
</tr><tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l5">Baris 5:</td>
<td colspan="2" class="diff-lineno">Baris 5:</td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== Emulsi cair ==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== Emulsi cair ==</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Emulsi cair merupakan emulsi di dalam medium pendispersi cair. Emulsi cair melibatkan campuran dua zat cair yang tidak dapat saling melarutkan jika dicampurkan yaitu zat cair polar dan zat cair non-polar. Biasanya salah satu zat cair ini adalah air dan zat lainnya seperti [[minyak]]. Contohnya pada susu.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Emulsi cair merupakan emulsi di dalam medium pendispersi cair. Emulsi cair melibatkan campuran dua zat cair yang tidak dapat saling melarutkan jika dicampurkan yaitu zat cair polar dan zat cair non-polar. Biasanya salah satu zat cair ini adalah air dan zat lainnya seperti [[minyak]]. Contohnya pada susu.<ins style="font-weight: bold; text-decoration: none;"><ref>Winiati. 2007. [http://kimia.upi.edu/utama/bahanajar/kuliah_web/2007/Winiati%20(044482)new/Emulsi.html].[20 Apr 2010].</ref></ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Sifat emulsi cair yang penting ialah: demulsifikasi dan pengenceran.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Sifat emulsi cair yang penting ialah: demulsifikasi dan pengenceran.</div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>=== Demulsifikasi ===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>=== Demulsifikasi ===</div></td></tr>
<tr><td class="diff-marker" data-marker="−"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #ffe49c; vertical-align: top; white-space: pre-wrap;"><div>Kestabilan emulsi cair dapat rusak akibat pemanasan, pendinginan, proses sentrifugasi, penambahan [[elektrolit]], dan perusakan zat pengelmusi.</div></td><td class="diff-marker" data-marker="+"></td><td style="color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #a3d3ff; vertical-align: top; white-space: pre-wrap;"><div>Kestabilan emulsi cair dapat rusak akibat pemanasan, pendinginan, proses sentrifugasi, penambahan [[elektrolit]], dan perusakan zat pengelmusi.<ins style="font-weight: bold; text-decoration: none;"><ref>Siguanto EMA. 2006. Koloid Emulsi. [http://sistemkoloid11.blogspot.com/2006/04/koloid-emulsi.html].[20 Apr 2010].</ref></ins></div></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>=== Pengenceran ===</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>=== Pengenceran ===</div></td></tr>
<tr><td colspan="2" class="diff-lineno" id="mw-diff-left-l18">Baris 18:</td>
<td colspan="2" class="diff-lineno">Baris 18:</td></tr>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== Referensi ==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== Referensi ==</div></td></tr>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><br></td></tr>
<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== Sumber dan atribusi ==</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>== Sumber dan atribusi ==</div></td></tr>
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<tr><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Konten artikel ini diadaptasi dari [https://id.wikipedia.org/w/index.php?title=Emulsi&oldid=27836584 Wikipedia bahasa Indonesia], revisi 27836584 (2025-09-18T00:41:17Z), yang tersedia berdasarkan lisensi Creative Commons Atribusi-BerbagiSerupa (CC BY-SA). Mohon gunakan konten ini secara bijak serta sesuai dengan ketentuan lisensi yang berlaku.</div></td><td class="diff-marker"></td><td style="background-color: #f8f9fa; color: #202122; font-size: 88%; border-style: solid; border-width: 1px 1px 1px 4px; border-radius: 0.33em; border-color: #eaecf0; vertical-align: top; white-space: pre-wrap;"><div>Konten artikel ini diadaptasi dari [https://id.wikipedia.org/w/index.php?title=Emulsi&oldid=27836584 Wikipedia bahasa Indonesia], revisi 27836584 (2025-09-18T00:41:17Z), yang tersedia berdasarkan lisensi Creative Commons Atribusi-BerbagiSerupa (CC BY-SA). Mohon gunakan konten ini secara bijak serta sesuai dengan ketentuan lisensi yang berlaku.</div></td></tr>
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Maintenance script: Impor teks terkontrol dari Wikipedia bahasa Indonesia; revisi 27836584; atribusi sumber disertakan.
2026-08-26T08:53:16Z
<p>Impor teks terkontrol dari Wikipedia bahasa Indonesia; revisi 27836584; atribusi sumber disertakan.</p>
<p><b>Halaman baru</b></p><div>'''Emulsi''' merupakan jenis [[koloid]] dengan fase ter[[dispersi]] berupa zat cair. Berdasarkan medium pendispersinya, emulsi dapat dibagi menjadi: emulsi [[gas]], emulsi [[cair]], dan emulsi [[padat]].<br />
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== Emulsi gas (aerosol cair) ==<br />
Emulsi gas merupakan emulsi di dalam medium pendispersi gas. [[Aerosol]] cair seperti hairspray dan baygon, dapat membentuk sistem [[koloid]] dengan bantuan bahan pendorong seperti [[CFC]]. Selain itu juga mempunyai sifat seperti [[sol liofob]] yaitu [[efek Tyndall]], [[gerak Brown]].<br />
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== Emulsi cair ==<br />
Emulsi cair merupakan emulsi di dalam medium pendispersi cair. Emulsi cair melibatkan campuran dua zat cair yang tidak dapat saling melarutkan jika dicampurkan yaitu zat cair polar dan zat cair non-polar. Biasanya salah satu zat cair ini adalah air dan zat lainnya seperti [[minyak]]. Contohnya pada susu.<br />
<br />
Sifat emulsi cair yang penting ialah: demulsifikasi dan pengenceran.<br />
=== Demulsifikasi ===<br />
Kestabilan emulsi cair dapat rusak akibat pemanasan, pendinginan, proses sentrifugasi, penambahan [[elektrolit]], dan perusakan zat pengelmusi.<br />
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=== Pengenceran ===<br />
Emulsi dapat diencerkan dengan penambahan sejumlah medium pendispersinya.<br />
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== Emulsi padat (gel) ==<br />
Emulsi padat (gel) ialah koloid dengan zat fase cair terdispersi dalam zat fase padat. Hal ini berarti zat terdispersi fase cair dan medium fase padat. Contoh: mentega, keju, jeli, dan mutiara.<br />
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== Referensi ==<br />
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== Sumber dan atribusi ==<br />
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Konten artikel ini diadaptasi dari [https://id.wikipedia.org/w/index.php?title=Emulsi&oldid=27836584 Wikipedia bahasa Indonesia], revisi 27836584 (2025-09-18T00:41:17Z), yang tersedia berdasarkan lisensi Creative Commons Atribusi-BerbagiSerupa (CC BY-SA). Mohon gunakan konten ini secara bijak serta sesuai dengan ketentuan lisensi yang berlaku.</div>
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