Aktivitas Antioksidan Kulit Biji Kakao dari Hasil Penyangraian Biji Kakao Kering pada Derajat Ringan, Sedang dan Berat

Aktivitas Antioksidan Kulit Biji Kakao dari Hasil Penyangraian Biji Kakao Kering pada Derajat Ringan, Sedang dan Berat

Cocoa bean shell is waste from chocolate industry that containing polyphenol 5.78 % and can be used as natural antioxidant source. The most important step in cocoa processing is roasting. Roasting is needed for developing the chocolate flavor. Chocolate industries do their roasting with low, medium...

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Bibliographic Details
Main Authors: Ratri Retno Utami, Supriyanto Supriyanto, Sri Rahardjo, Ria Armunanto
Format: Article
Language:English
Published: Universitas Gadjah Mada 2017-03-01
Series:Agritech
Subjects:
Antioxidant activity
cocoa bean shell
polyphenol
roasting degree
Online Access:https://journal.ugm.ac.id/agritech/article/view/10454

Internet

https://journal.ugm.ac.id/agritech/article/view/10454

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