KINETIKA DEGRADASI OLEORESIN PALA BANDA (Myristica fragrans Houtt) YANG DI MIKROENKAPSULASI

Spices, in the form of oleoresin, have advantages as a flavoring agent. Nutmeg oleoresin compounds that play an important role in the formation of nutmeg flavor are myristicin, safrole, and elemicin. These compounds are not stable, so that the quality of oleoresin decreased easily. An alternative to...

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Bibliographic Details
Main Authors: , DEWI AMRIH, , Dr. Ir. Chusnul Hidayat
Format: Thesis
Published: [Yogyakarta] : Universitas Gadjah Mada 2012
Subjects:
ETD