NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA [Spontaneous Nanoemulsification of Black Cumin Extract and the Characteristics of the Encapsulation Product]

NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA [Spontaneous Nanoemulsification of Black Cumin Extract and the Characteristics of the Encapsulation Product]

Research on the use of low energy nano technology on black cumin is still limited. Encapsulation of black cumin extract nanoemulsion has been developed and the products have been characterized. The aims of this study were to determine the extraction method of the black cumin seed, produce black cumi...

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Bibliographic Details
Main Authors: Rovie Farah Diba1)*, Sedarnawati Yasni1), Sri Yuliani2)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2014-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
: black cumin
encapsulation
extraction
nanoemulsion
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/9102

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/9102

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