APLIKASI EKSTRAK ANGKAK (Monascus purpureus) SEBAGAI PEWARNA DAN ANTIBAKTERI ALAMI PADA ES KRIM

Benita, Kamelia (2006) APLIKASI EKSTRAK ANGKAK (Monascus purpureus) SEBAGAI PEWARNA DAN ANTIBAKTERI ALAMI PADA ES KRIM. Other thesis, Prodi Teknologi Pangan Unika Soegijapranata.

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Abstract

Warna merupakam salah satu faktor penting yang mempengaruhi ketertarikan konsumen terhadap es krim. Pewarna alamai seperti angkak sangat baik diaplikasika pada es krim kkarena selain sebagai pewarna , ekstrak angkak juga mengandung antibakteri, yaitu monascidin.

Item Type: Thesis (Other)
Subjects: > 660 Chemical engineering > Food Technology > Food Safety
> 660 Chemical engineering > Food Technology > Food Processing
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mrs Ratnasasi Wijayanti
Date Deposited: 18 Dec 2015 01:50
Last Modified: 18 Dec 2015 01:50
URI: http://repository.unika.ac.id/id/eprint/6960

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