INKORPORASI OLEAT DAN EKSTRAK ANTOSIANIN PADA FILM GELATIN SEBAGAI INDIKATOR pH UNTUK KEMASAN PINTAR

INKORPORASI OLEAT DAN EKSTRAK ANTOSIANIN PADA FILM GELATIN SEBAGAI INDIKATOR pH UNTUK KEMASAN PINTAR

This study was aimed to develop and investigate the characteristics of the intelligent films made from gelatin with oleic acid (OA) and anthocyanin extract incorporation. Anthocyanin was extracted from red cabbage (RC), sweet potato (SP), black bean coat seed (BB), and purple rice (CR), and then tes...

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Bibliographic Details
Main Authors: Azis Boing Sitanggang, Muhammad Fakhrian Irsali, Saroat Rawdkeun
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2020-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
anthocyanin
biodegradable packaging
gelatin film
intelligent packaging
oleic acid
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/27280

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/27280

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