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This research aims to determine the optimum rotational speed of homogenizers in the production of VCO emulsion using soy lecithin as the emulsifier. This research began with determination of the rotational speed, where water and VCO were added into a measuring cup according to the predetermined volume, namely 80:20, which were then mixed and added with 0.5 gram of soy lechitin as the emulsifier and then stirred using different levels of speed. The parameters observed were pH, viscosity, and the creaming index of VCO emulsion. Findings of the research suggest that the optimum rotational speed was fairly stable in terms of viscosity and pH. However, in terms of the creaming index, further attempts are needed to avoid the formattion of creaming in the emulsion generated. Keywords-component: w/o emulsion, natural emulsifier, soy lecithin, homogenizer

Optimization Of The Rotational Speed Of Homogenizers In The Production Of VCO Emulsion Using Soy Lecithin As The Emulsifier