MODEL KINETIKA DEGRADASI CAPSAICIN CABAI MERAH GILING PADA BERBAGAI KONDISI SUHU PENYIMPANAN (Kinetic Model of Capsaicin Degradation on Red Chilli Paste at Various Storage Temperature)
The objective of this research was to asses relationship between temperature and storage time of capsaicin degradation of red chilli paste and to measure activation energy and shelf life using the Arrhenius model. The treatmens were storage temperature (20°C, 30°C, 40°C) and storage times (0, 2, 4,...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Gadjah Mada
2014-10-01
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| Series: | Agritech |
| Online Access: | https://jurnal.ugm.ac.id/agritech/article/view/9462 |