OPTIMASI RENDEMEN EKSTRAKSI LESITIN DARI MINYAK KEDELAI VARIETAS ANJASMORO DENGAN WATER DEGUMMING [Yield Optimization of Lecithin Extraction of Anjasmoro Variety Soybean Oil by Water Degumming]

OPTIMASI RENDEMEN EKSTRAKSI LESITIN DARI MINYAK KEDELAI VARIETAS ANJASMORO DENGAN WATER DEGUMMING [Yield Optimization of Lecithin Extraction of Anjasmoro Variety Soybean Oil by Water Degumming]

Lecithin is one of natural emulsifiers widely used in food industries. The main source of lecithin is soybean and it is obtained during water degumming in soybean oil purification. This research was aimed to optimize the yield of lecithin during water degumming of Anjasmoro variety soybean oil by re...

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Bibliographic Details
Main Authors: Teti Estiasih1)*, Kgs. Ahmadi2), Erliana Ginting3), Deny Kurniawati1)
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2013-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
lecithins
phospholipids
water degumming
purification
optimization
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/7170

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/7170

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