Larasati, Teresa and Sutanto, Hery and Pandiangan, Febbyandi (2019) Effect Of Mixing Different Substances To The Reduction Of Omega Content In Candlenut Oil And Application Of Yoghurt Drink. Bachelor thesis, Swiss German University.

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Abstract

Essential oil helps to promote health. This type of oil needs to be extracted from plants since human body cannot produce it. In Indonesia, they are imported and having high cost. A more affordable is needed so that it can be easily obtained and cost relatively cheaper. Candlenut is a potential essential oil source where it contains approximately 60% of oil with the content of omega-3, omega-6 and omega-9. In the application of candlenut oil into food products, the omega content was highly reduced. Also in Tjhin (2014) stated that it was stable under heat treatment up to 170

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Water ; Omega Content ; Milk
Subjects:	T Technology > TP Chemical technology
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Maria Lamury
Date Deposited:	25 Apr 2020 12:03
Last Modified:	25 Apr 2020 12:03
URI:	http://repository.sgu.ac.id/id/eprint/37

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