AKTIVITAS ANTIOKSIDAN EKSTRAK POLIFENOL KASAR DARI KAKAO HASIL PENYANGRAIAN MENGGUNAKAN ENERJI GELOMBANG MIKRO [Antioxidant activity of crude polyphenol extract from microwave roasted cocoa bean]

AKTIVITAS ANTIOKSIDAN EKSTRAK POLIFENOL KASAR DARI KAKAO HASIL PENYANGRAIAN MENGGUNAKAN ENERJI GELOMBANG MIKRO [Antioxidant activity of crude polyphenol extract from microwave roasted cocoa bean]

Microwave heating is faster than the conventional way, therefore it is interesting to apply for cocoa roasting. This research was aimed at gaining information on the effect of microwave roasting of ground cocoa nib on the antioxidative properties of crude polyphenol extract from the product.The resu...

Full description

Bibliographic Details
Main Authors: Supriyanto 1), Haryadi 2), Budi Rahardjo 3), Djagal Wiseso Marseno 4)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2006-12-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
Cocoa bean
microwave
roasting
polyphenol
antioxidant activity
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/440

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/440

Similar Items