Kombinasi Antioksidan Alami α-tokoferol dengan Asam Askorbat dan Antioksidan Sintetis BHA dengan BHT dalam Menghambat Ketengikan Kelapa Gongseng Giling (U Neulheu) selama Penyimpanan

Kombinasi Antioksidan Alami α-tokoferol dengan Asam Askorbat dan Antioksidan Sintetis BHA dengan BHT dalam Menghambat Ketengikan Kelapa Gongseng Giling (U Neulheu) selama Penyimpanan

Roasted coconut paste (Acehnese: u neulheu) containing high fat (± 70 %) which can cause rancidity. The purpose of this research is to determine the appropriate antioxidant, and the combination of antioxidants to inhibit rancidity of roasted coconut paste during storage. The experiment was conducted...

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Bibliographic Details
Main Author: Normalina Arpi
Format: Article
Language:English
Published: Syiah Kuala University 2014-06-01
Series:Jurnal Teknologi dan Industri Pertanian Indonesia
Subjects:
antioxidant
rancidity
synergism
α-tocopherol
ascorbic acid
BHA
BHT
Online Access:http://jurnal.unsyiah.ac.id/TIPI/article/view/2064

Internet

http://jurnal.unsyiah.ac.id/TIPI/article/view/2064

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