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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DC Field	Value	Language
dc.contributor.author	Fitriyana, Nurul
dc.contributor.author	Sukatiningsih
dc.date.accessioned	2015-12-04T03:15:03Z
dc.date.available	2015-12-04T03:15:03Z
dc.date.issued	2015-12-04
dc.identifier.uri	http://repository.unej.ac.id/handle/123456789/66413
dc.description	Strengthening Food and Natural Resources Technology and Policy for Sustainable Agriculture. PROGRAM BOOK	en_US
dc.description.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.	en_US
dc.language.iso	en	en_US
dc.subject	encapsulation	en_US
dc.subject	antioxidant	en_US
dc.title	Encapsultaion of Antioxidant from Coffee Cherries Extract using Arabic Gum Combined with Oxidized Tapioca as Encapsulan Material : Application on Klentik Oil	en_US
dc.type	Abstract	en_US
Appears in Collections:	LSP-Abstract

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