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dc.contributor.authorAhza, Adll B.
dc.contributor.authorSlamet, Asep H.
dc.date.accessioned2010-12-03T02:28:39Z
dc.date.available2010-12-03T02:28:39Z
dc.date.issued1997
dc.identifier.issn0216-2318
dc.identifier.urihttp://repository.ipb.ac.id/handle/123456789/41849
dc.description.abstractThe 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)id
dc.publisherIPB (Bogor Agricultural University)
dc.relation.ispartofseriesVolume VIII;No.2
dc.titleMikroenkapsulasi Campuran Ekstrak Kulit dan Buah Jeruk Nipis (Citrus aurantifolla Swingle.) serta Aplikasinya pada teh Celupid
dc.title.alternativeBuletin Teknologi & Industri Pangan Volume VIII No.2id


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