STABILITAS SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN SERBUK EKSTRAK DAUN JATI (Tectona grandis L.) SEBAGAI PEWARNA COKLAT ALAMI MAKANAN
Using of bright food colorant can enhance consumer acceptance of food products. Study on the development of natural dyes need to be done by using natural materials such as leaves. Teak leaves have been used as a food coloring. Teak leavesare also known to have several beneficial compounds, including...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2013
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| _version_ | 1797034014226251776 |
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| author | , MALAWATI RISKIAH , Prof. Dr. Ir. Sri Anggrahini, M.S. |
| author_facet | , MALAWATI RISKIAH , Prof. Dr. Ir. Sri Anggrahini, M.S. |
| author_sort | , MALAWATI RISKIAH |
| collection | UGM |
| description | Using of bright food colorant can enhance consumer acceptance of food
products. Study on the development of natural dyes need to be done by using
natural materials such as leaves. Teak leaves have been used as a food coloring.
Teak leavesare also known to have several beneficial compounds, including
compounds that have antioxidant activity useful for health. The purpose of this
study were to determine colour of the colorant powder |
| first_indexed | 2024-03-13T23:04:18Z |
| format | Thesis |
| id | oai:generic.eprints.org:123648 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:04:18Z |
| publishDate | 2013 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1236482016-03-04T08:40:07Z https://repository.ugm.ac.id/123648/ STABILITAS SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN SERBUK EKSTRAK DAUN JATI (Tectona grandis L.) SEBAGAI PEWARNA COKLAT ALAMI MAKANAN , MALAWATI RISKIAH , Prof. Dr. Ir. Sri Anggrahini, M.S. ETD Using of bright food colorant can enhance consumer acceptance of food products. Study on the development of natural dyes need to be done by using natural materials such as leaves. Teak leaves have been used as a food coloring. Teak leavesare also known to have several beneficial compounds, including compounds that have antioxidant activity useful for health. The purpose of this study were to determine colour of the colorant powder [Yogyakarta] : Universitas Gadjah Mada 2013 Thesis NonPeerReviewed , MALAWATI RISKIAH and , Prof. Dr. Ir. Sri Anggrahini, M.S. (2013) STABILITAS SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN SERBUK EKSTRAK DAUN JATI (Tectona grandis L.) SEBAGAI PEWARNA COKLAT ALAMI MAKANAN. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=63762 |
| spellingShingle | ETD , MALAWATI RISKIAH , Prof. Dr. Ir. Sri Anggrahini, M.S. STABILITAS SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN SERBUK EKSTRAK DAUN JATI (Tectona grandis L.) SEBAGAI PEWARNA COKLAT ALAMI MAKANAN |
| title | STABILITAS SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN
SERBUK EKSTRAK DAUN JATI (Tectona grandis L.)
SEBAGAI PEWARNA COKLAT ALAMI MAKANAN |
| title_full | STABILITAS SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN
SERBUK EKSTRAK DAUN JATI (Tectona grandis L.)
SEBAGAI PEWARNA COKLAT ALAMI MAKANAN |
| title_fullStr | STABILITAS SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN
SERBUK EKSTRAK DAUN JATI (Tectona grandis L.)
SEBAGAI PEWARNA COKLAT ALAMI MAKANAN |
| title_full_unstemmed | STABILITAS SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN
SERBUK EKSTRAK DAUN JATI (Tectona grandis L.)
SEBAGAI PEWARNA COKLAT ALAMI MAKANAN |
| title_short | STABILITAS SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN
SERBUK EKSTRAK DAUN JATI (Tectona grandis L.)
SEBAGAI PEWARNA COKLAT ALAMI MAKANAN |
| title_sort | stabilitas senyawa fenolik dan aktivitas antioksidan serbuk ekstrak daun jati tectona grandis l sebagai pewarna coklat alami makanan |
| topic | ETD |
| work_keys_str_mv | AT malawatiriskiah stabilitassenyawafenolikdanaktivitasantioksidanserbukekstrakdaunjatitectonagrandislsebagaipewarnacoklatalamimakanan AT profdrirsrianggrahinims stabilitassenyawafenolikdanaktivitasantioksidanserbukekstrakdaunjatitectonagrandislsebagaipewarnacoklatalamimakanan |