STABILISASI ANTOSIANIN BERAS HITAM (Oryza sativa, L. indica) DENGAN KOPIGMENTASI DAN ENKAPSULASI

• المؤلفون الرئيسيون: , FIAMETTA AYU PURWANDARI, , Prof. Dr. Ir. Sri Raharjo, M.Sc
• التنسيق: Theses and Dissertations NonPeerReviewed
• منشور في: [Yogyakarta] : Universitas Gadjah Mada 2014
• الموضوعات: ETD
• الوصول للمادة أونلاين: https://repository.ugm.ac.id/128587/; http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=68940
• المؤسسة: Universitas Gadjah Mada

Black rice (Oryza sativa L. indica) is one of cereal comodities consider as source of anthocyanin. One of the obstacle of using anthocyanins as food colorant is their low stability. Copigmentation and encapsulation can enhance the color stability of anthocyanin. Flavonoid extract obtained from bilim...