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

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.