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      Mikroenkapsulasi Campuran Ekstrak Kulit dan Buah Jeruk Nipis (Citrus aurantifolla Swingle.) serta Aplikasinya pada teh Celup

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      Buletin (487.1Kb)
      Date
      1997
      Author
      Ahza, Adll B.
      Slamet, Asep H.
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      Abstract
      The use of such filler as gum arabic, dextrin, and a gum-arabic: dextrin(GA:D) (1:1)mixture were studied in lime powder making of a 1:1 mixture of lime's peel extract and juice using micro-encapsulation processes. spray drying technique were chosen as the microencapsulation process for the lime powder making st different level of fillers (15, 20 and 25 percent). The use of GA:D(1:1) at a concentrationof 25% resulted in the best quality lime powder (especially flavor and color), with alllow enough pH(around 3,2), relatively short re-hydration time (71.5 second), high solubility (96.61%), highh enough vitamin C (118.33 mg/100g) and moisture content of 7.48%(d.b)
      URI
      http://repository.ipb.ac.id/handle/123456789/41849
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      • Buletin Teknologi & Industri Pangan [37]

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