Please use this identifier to cite or link to this item: https://repository.unej.ac.id/xmlui/handle/123456789/66413
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dc.contributor.authorFitriyana, Nurul
dc.contributor.authorSukatiningsih
dc.date.accessioned2015-12-04T03:15:03Z
dc.date.available2015-12-04T03:15:03Z
dc.date.issued2015-12-04
dc.identifier.urihttp://repository.unej.ac.id/handle/123456789/66413
dc.descriptionStrengthening Food and Natural Resources Technology and Policy for Sustainable Agriculture. PROGRAM BOOKen_US
dc.description.abstractNatural 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.isoenen_US
dc.subjectencapsulationen_US
dc.subjectantioxidanten_US
dc.titleEncapsultaion of Antioxidant from Coffee Cherries Extract using Arabic Gum Combined with Oxidized Tapioca as Encapsulan Material : Application on Klentik Oilen_US
dc.typeAbstracten_US
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