Browning Reaction in Sweet Seaweed Sticks with Cinnamon Extract During Storage

Wardana, R. A. Mita Setia and Surti, Titi and Ibrahim, Ratna (2010) Browning Reaction in Sweet Seaweed Sticks with Cinnamon Extract During Storage. Undergraduate thesis, Diponegoro University.

[img]
Preview
PDF (Undergradate thesis)
160Kb

Abstract

Sweet seaweed sticks is a semi- moist product which processed with seaweed (Eucheuma cottonii) as the basic ingredient and some added materials. Sweet seaweed sticks is easy to be rancid during storage because of the use of coconut milk and heat process. Cinnamon (Cinnamomun burmannii) has been used in food and beverage industry as antioxidant agent and flavor enhancer.

Item Type:Thesis (Undergraduate)
Subjects:S Agriculture > SH Aquaculture. Fisheries. Angling
Divisions:Faculty of Fisheries and Marine Sciences > Department of Fisheries
ID Code:25026
Deposited By:Mr Eko Susanto
Deposited On:30 Dec 2010 10:34
Last Modified:30 Dec 2010 10:34

Repository Staff Only: item control page