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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...

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Principais autores: Supriyanto 1), Haryadi 2), Budi Rahardjo 3), Djagal Wiseso Marseno 4)
Formato: Artigo
Idioma:Inglês
Publicado em: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2006-12-01
coleção:Jurnal Teknologi dan Industri Pangan
Assuntos:
Cocoa bean
microwave
roasting
polyphenol
antioxidant activity
Acesso em linha:http://journal.ipb.ac.id/index.php/jtip/article/view/440
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