THE QUALITY OF COCONUT OIL PREPARED USING HEATING TECHNIQUE WITH ADDITION OF CARROT POWDER (Daucus carrota L) AS NATURAL ANTIOXIDANT
Spoilage of coconut oil is indicated by rancidity caused by the oxidation and hydrolysis reactions. One of the efforts that can be carried out to inhibit the rancidity is by adding a natural antioxidant, such as carrot (Daucus carrota L) powder, into the coconut oil. This research aimed to find out...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Indonesian |
| Published: |
Universitas Udayana
2019-01-01
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| Series: | Jurnal Kimia (Journal of Chemistry) |
| Online Access: | https://ojs.unud.ac.id/index.php/jchem/article/view/45738 |