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Bawang Tiwai (Eleutherin americana Merr.) sebagai Pengawet, Antioksidan dan Pewarna untuk Pangan

Main Author: HS, Suroto
Format: Article info application/pdf Journal
Bahasa: eng
Terbitan: Balai Riset dan Standardisasi Industri Samarinda , 2016
Subjects:
Antioxidant
bawang tiwai
color
food
preservative
Online Access: http://ejournal.kemenperin.go.id/jrti/article/view/1522
http://ejournal.kemenperin.go.id/jrti/article/view/1522/1264
ctrlnum article-1522
fullrecord <?xml version="1.0"?> <dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><title lang="en-US">Bawang Tiwai (Eleutherin americana Merr.) sebagai Pengawet, Antioksidan dan Pewarna untuk Pangan</title><creator>HS, Suroto</creator><subject lang="en-US"/><subject lang="en-US">Antioxidant, bawang tiwai, color, food, preservative</subject><subject lang="en-US"/><description lang="en-US">Bawang tiwai (Eleutherine americana Merr.) contains phytochemicals such as alkaloids, flavonoids, phenolics, glycosides, steroids, saponins, anthocyanins, protein and carbohydrate. The results showed that bawang tiwai has potential to be applied as food preservatives, antioxidants and coloring agents. Bawang tiwai extracts application opportunities in industries such as bread and sauce as a preservative, antioxidant coconut oil and color syrup and jelly. Phenol compound acts as a preservative and antioxidants, while anthocyanins coloring agents.</description><publisher lang="en-US">Balai Riset dan Standardisasi Industri Samarinda</publisher><contributor lang="en-US"/><date>2016-08-22</date><type>Journal:Article</type><type>Other:info:eu-repo/semantics/publishedVersion</type><type>Journal:Article</type><type>Other:</type><type>File:application/pdf</type><identifier>http://ejournal.kemenperin.go.id/jrti/article/view/1522</identifier><identifier>10.26578/jrti.v6i12.1522</identifier><source lang="en-US">Jurnal Riset Teknologi Industri; Vol 6 No 12 Desember 2012; 102-110</source><source>2541-5905</source><source>1978-6891</source><language>eng</language><relation>http://ejournal.kemenperin.go.id/jrti/article/view/1522/1264</relation><rights lang="en-US">Copyright (c) 2016 E-Jurnal Riset Teknologi Industri</rights><rights lang="en-US">http://creativecommons.org/licenses/by-nc/4.0</rights><recordID>article-1522</recordID></dc>
language eng
format Journal:Article
Journal
Other:info:eu-repo/semantics/publishedVersion
Other
Other:
File:application/pdf
File
Journal:Journal
author HS, Suroto
title Bawang Tiwai (Eleutherin americana Merr.) sebagai Pengawet, Antioksidan dan Pewarna untuk Pangan
publisher Balai Riset dan Standardisasi Industri Samarinda
publishDate 2016
topic Antioxidant
bawang tiwai
color
food
preservative
url http://ejournal.kemenperin.go.id/jrti/article/view/1522
http://ejournal.kemenperin.go.id/jrti/article/view/1522/1264
contents Bawang tiwai (Eleutherine americana Merr.) contains phytochemicals such as alkaloids, flavonoids, phenolics, glycosides, steroids, saponins, anthocyanins, protein and carbohydrate. The results showed that bawang tiwai has potential to be applied as food preservatives, antioxidants and coloring agents. Bawang tiwai extracts application opportunities in industries such as bread and sauce as a preservative, antioxidant coconut oil and color syrup and jelly. Phenol compound acts as a preservative and antioxidants, while anthocyanins coloring agents.
id IOS4877.article-1522
institution Kementerian Perindustrian Republik Indonesia
institution_id 112
institution_type library:special
library
library Balai Riset dan Standardisasi Industri Samarinda
library_id 1247
collection Jurnal Riset Teknologi Industri
repository_id 4877
subject_area Perekayasaan Mesin
Pangan
Chemistry and Allied Science/Kimia dan Ilmu yang Berhubungan
Enviromental Problems/Permasalahan Lingkungan
city Samarinda
province KALIMANTAN TIMUR
repoId IOS4877
first_indexed 2017-11-21T03:46:22Z
last_indexed 2017-11-21T03:46:22Z
recordtype dc
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score 17.610468

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