STABILITAS SENYAWA FENOLIK DAN AKTIVITAS ANTIOKSIDAN SERBUK EKSTRAK DAUN JATI (Tectona grandis L.) SEBAGAI PEWARNA COKLAT ALAMI MAKANAN
| Main Authors: | , MALAWATI RISKIAH, , Prof. Dr. Ir. Sri Anggrahini, M.S. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/123648/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=63762 |
Daftar Isi:
- Using of bright food colorant can enhance consumer acceptance of food products. Study on the development of natural dyes need to be done by using natural materials such as leaves. Teak leaves have been used as a food coloring. Teak leavesare also known to have several beneficial compounds, including compounds that have antioxidant activity useful for health. The purpose of this study were to determine colour of the colorant powder