Ekstraksi dan karakterisasi pektin dari kulit buah kakao

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/51043

Full metadata record

DC Field	Value	Language
dc.contributor.author	Ammiroenas, Dwierra Evvyernie
dc.contributor.author	Santoso, Djoko
dc.contributor.author	Putri, Lestari Dwi
dc.contributor.author	Rachmawan, Arief
dc.date.accessioned	2011-10-13T04:06:23Z
dc.date.available	2011-10-13T04:06:23Z
dc.date.issued	2005
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/51043
dc.description.abstract	Cacao husk n an abundant bv-product of cacao plantation in Indonesia. It has a great potential for pectin production. It contains pectin (18%), tannin (2%, catekin 0,01%)and antocainin (1,04%) Pectin is commonly used as gelling agent of food industries, In 1998, pectin consumption in Indonesia reached more than o thousand metric ton, which was imported with the value of US $ 5.2. This experiment aims to determine initial the effect of extracting acid and extration tone to the yield and properties of pectin produced from cacao husk. The musks are processed with three acid compounds, they are chloride acid, acetic acid, and citric acid. Extraction time is 45 and 66 minutes at 70 – 80 0C and pH 1.5	en
dc.publisher	IPB (Bogor Agricultural University)
dc.subject	Bogor Agricultural University (IPB)	en
dc.subject	Pectin	en
dc.subject	cacuo husk	en
dc.title	Ekstraksi dan karakterisasi pektin dari kulit buah kakao	en
Appears in Collections:	Faculty of Mathematics and Natural Sciences

Files in This Item:

File	Description	Size	Format
dwierra evvyernie ammiroenas.doc	Abstract	63.67 kB	Microsoft Word	View/Open
dwierra evvyernie ammiroenas_.pdf	Full Text	636.77 kB	Adobe PDF	View/Open

DSpace JSPUI