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

Please use this identifier to cite or link to this item: https://repository.unej.ac.id/xmlui/handle/123456789/66413

Title:	Encapsultaion of Antioxidant from Coffee Cherries Extract using Arabic Gum Combined with Oxidized Tapioca as Encapsulan Material : Application on Klentik Oil
Authors:	Fitriyana, Nurul Sukatiningsih
Keywords:	encapsulation antioxidant
Issue Date:	4-Dec-2015
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.
Description:	Strengthening Food and Natural Resources Technology and Policy for Sustainable Agriculture. PROGRAM BOOK
URI:	http://repository.unej.ac.id/handle/123456789/66413
Appears in Collections:	LSP-Abstract

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