Possibility of Some Indigenous Spices as Flavor Agents to Enrich Indonesia Flavor Database
Penulis/Author
Dr.rer.nat. Ir. R. Wahyu Supartono (1); Prof. Ir. Adi Djoko Guritno, M.SIE., Ph.D. (2); Prof. Dr. Mirwan Ushada, S.T.P., M.App.Life.Sc. (3); Anggoro Cahyo Sukartiko, S.T.P., M.P., Ph.D. (4)
Tanggal/Date
27 2016
Kata Kunci/Keyword
Abstrak/Abstract
Indonesia has huge potency of herbs and spices, some of them are vetiver, lime leaves and Indonesian basil. They have contribution on foods, drinks and traditional treatments. To determine their characteristics, they were distillated by boiling them with water then extracted by rotary vapor, before they were tested by Gas Chromatography – Mass Spectrometry. The essential or volatile oils detected by GS-MS depicted their specific contents and approved by Similarity Index in WILEY.LIB.
Level
Internasional
Status
Dokumen Karya
No
Judul
Tipe Dokumen
Aksi
1
ICoA 2015 (Possibility of Some Indigenous Spices___) Full Dokumen.pdf
[PAK] Full Dokumen
2
ICoA 2015 (Possibility of Some Indigenous Spices__) Cek Similarity.pdf
