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    Encapsultaion of Antioxidant from Coffee Cherries Extract using Arabic Gum Combined with Oxidized Tapioca as Encapsulan Material : Application on Klentik Oil

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    Date
    2015-12-04
    Author
    Fitriyana, Nurul
    Sukatiningsih
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    Abstract
    Natural antioxidant from coffee cherries extract was encapsulated with 25% suspension, with the ratio of oxidized tapioca and gum arabic at 10:90 as encapsulation material. Futher research on the molecular shape and its application to klentik oil which was stored for six weeks in light and dark bottles compared with synthetic antioxidnt, BHT, Observation by SEM (Scanning Electron Microscope) showed that antioxidant capsules shape was round with a smooth surface.
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    http://repository.unej.ac.id/handle/123456789/66413
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    • LSP-Abstract [54]

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    UPT-Teknologi Informasi dan Komunikasi copyright © 2021  Perpustakaan Universitas Jember
    Contact Us | Send Feedback

    Indonesia DSpace Group :

    Repository Universitas Jember
    Repository Institut Pertanian Bogor
    Repository UIN Syarif Hidayatullah Jakarta