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Aktivitas antioksidan ekstrak buah andaliman (Zanthoxylum acanthopodium DC) dalam beberapa sistem pangan dan kestabilan aktivitasnya terhadap kondisi suhu dan pHAntioksidative activity of andaliman fruit extract (Z. acanthopodium DC.) on several food system and its antioxidative stability on temperature and pH influence
(IPB (Bogor Agricultural University), 2003)
The extraction of the andaJiman fruit was conducted by using ethanol, and hexane. The hexane residue was reextr~ted by ethanol. The protection ftl;tor of the extracts is 3.823, 1.486, and 3.84 respectlvel(. While the ...