Encapsulation Properties of Red Chili Powder (Capsicum Annum L.) Using Gelatin As a Coating Agent

Authors

  • Dharia Renate Department of Agricultural Technology Faculty of Agriculture, Universitas Jambi, Jl. Raya Jambi-Muara Bulian, Km 15 Mendalo Indah, Jambi.36361 Indonesia
  • Silvi Leila Rahmi Department of Agricultural Technology Faculty of Agriculture Universitas Jambi, Jl. Raya Jambi-Muara Bulian, Km 15 Mendalo Indah, Jambi.36361 Indonesia
  • Anis Tatik Maryani Department of Agroecotechnology, Faculty of Agriculture Universitas Jambi, Jl. Raya Jambi-Muara Bulian, Km 15 Mendalo Indah, Jambi.36361 Indonesia
  • Tri Lola Amelia Department of Agricultural Technology, Faculty of Agriculture ,Universitas Jambi, Jl. Raya Jambi-Muara Bulian, Km 15 Mendalo Indah, Jambi.36361 Indonesia
  • Editha Renesteen Faculty of Pharmacy, Indonesia Defense University, IPSC Sentul, Sukahati, West Java, 16810, Indonesia

DOI:

https://doi.org/10.22437/ifstj.v7i2.35630

Keywords:

Gelatin, Encapsulation, Red Chili Powder

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Published

2024-07-31

How to Cite

Renate, D., Rahmi, S. L. ., Maryani, A. . T. ., Amelia, T. L., & Renesteen, E. . (2024). Encapsulation Properties of Red Chili Powder (Capsicum Annum L.) Using Gelatin As a Coating Agent. Indonesian Food Science and Technology Journal, 7(2), 202-208. https://doi.org/10.22437/ifstj.v7i2.35630

Issue

Vol. 7 No. 2 (2024): July, 2024

Section

Articles

License

Copyright (c) 2024 Indonesian Food Science and Technology Journal

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This work is licensed under a Creative Commons Attribution 4.0 International License.