Browsing UT - Food Science and Technology by Subject "microencapsulation"
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Kajian Pengeringan Mikroenkapsulat Minyak Sawit Merah dengan Pengering Rak
(2010)Microencapsulation is a process for covering a component or a mixture of components with the other materials. The objective of this research is to study the emulsification and drying process of red palm oil emulsion to ... -
Peningkatan Skala Produksi Mikroenkapsulat Minyak Sawit Merah Dan Aplikasinya Pada Beberapa Produk Pangan
(2015)Minyak sawit merah (MSM) merupakan minyak hasil pemurnian crude palm oil (CPO) tanpa melalui tahap bleaching. MSM sangat berpotensi sebagai sumber provitamin A dan pewarna alami makanan karena mengandung karotenoid yang ... -
Reformulasi Mikroenkapsulasi Minyak Sawit dengan Teknik Koaservasi, Pengeringan Lapis Tipis, dan Penyerapan SiO2
(2013)Cases of vitamin A deficiency (VAD) are often found in Indonesia. On the other hand, Indonesia is the largest palm oil producer in the world. The content of β-carotene, which is a provitamin A, in palm oil is relatively ... -
Teknik homogenisasi dan pra peningkatan skala proses mikroenkapsulasi minyak sawit
(2014)Palm oil is one of the very important commodities in Indonesia, however the utilization of palm oil as downstream products is remain limited. Palm oil has unique characteristics because of it's carotenoids amounting of ...