Pemanfaatan Ekstrak Kulit Manggis (Garcinia Mangostana Linn) dalam Pengembangan Puding Instan untuk Penderita Kanker

Please use this identifier to cite or link to this item: http://repository.ipb.ac.id/handle/123456789/74120

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DC Field	Value	Language
dc.contributor.advisor	Sinaga, Tiurma
dc.contributor.advisor	Nurdiani, Reisi
dc.contributor.author	Fitriyani, Marisya
dc.date.accessioned	2015-02-17T02:13:39Z
dc.date.available	2015-02-17T02:13:39Z
dc.date.issued	2014
dc.identifier.uri	http://repository.ipb.ac.id/handle/123456789/74120
dc.description.abstract	The study aimed to develop the utilization of mangosteen pericarp in production of instant pudding for cancer patients. This study consisted of five stages, namely mangosteen pericarp extraction, xanthone and nutrition analysis, pudding instant with mangosteen pericarp extract formulation, organoleptic test, xanthone and nutrition analysis of selected instant pudding. The extraction is done by maceration using 96% ethanol. Based on organoleptic test, F1 (2.5%) was the best formula. It contained 366 mg α-mangostin/ serving size of 230 g, energy 207 kkal, protein 2.58 g, fat 3.08 g, carbohydrate 42.32 g.	en
dc.language.iso	id
dc.subject.ddc	Bogor-Jawa Barat	en
dc.subject.ddc	2014	en
dc.subject.ddc	Nutritional	en
dc.subject.ddc	Nutrition	en
dc.title	Pemanfaatan Ekstrak Kulit Manggis (Garcinia Mangostana Linn) dalam Pengembangan Puding Instan untuk Penderita Kanker	en
dc.subject.keyword	Bogor Agricultural University (IPB)	en
dc.subject.keyword	xanthone	en
dc.subject.keyword	pudding	en
dc.subject.keyword	mangosteen pericarp extract	en
dc.subject.keyword	antioxidant	en
Appears in Collections:	UT - Nutrition Science

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