Oxidized Tapioca Starch As an Alginate Substitute for Encapsulation of Antioxidant from Coffee Residue

dc.contributor.author	Palupi, Niken Widiya
dc.contributor.author	Praptiningsih, Yhulia
dc.date.accessioned	2017-03-23T02:00:09Z
dc.date.available	2017-03-23T02:00:09Z
dc.date.issued	2017-03-23
dc.identifier.issn	2210-7843
dc.identifier.uri	http://repository.unej.ac.id/handle/123456789/79797
dc.description	Agriculture and Agricultural Science Procedia 9 ( 2016 ) 304 – 308	en_US
dc.description.abstract	Coffee residue had polyphenol content 18.180 mg/g, yet its extract contained 1.746 mg/g polyhenol. Oxidized tapioca had comparable characteristics to alginate as an encapsulant material. Suspension concentration for encapsulation preparation was 5% (w/v) ( encapsulant material/antioxidant extract). Microcapsul which is made by 25% oxidized tapioca starch had loading capacity 33.18%, capsul particle size 1699.3 µm, moisture content 10.57%, polyphenol content 1.23% (db) and antioxidant activity 29.04%. This capsul had better properties than control which is made without oxidized starch substitution.	en_US
dc.language.iso	en	en_US
dc.subject	encapsulation	en_US
dc.subject	oxidized starch	en_US
dc.subject	alginate substitute	en_US
dc.subject	antioxidant	en_US
dc.title	Oxidized Tapioca Starch As an Alginate Substitute for Encapsulation of Antioxidant from Coffee Residue	en_US
dc.type	Prosiding	en_US