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Karakterisasi dan Sifat Fisik Sistem Koaservasi Gelatin - Gum Akasia
Complex coacervation system of gelatin solution of 1% and acacia gum of 1% could be developed for encapsulation of bio-active materials. The system had been developed to measured optimum pH of coacervate formation, coaservate recovery, viscosity and density of the solution sistem for predicting its membran thickness on covering the bio-active materials. Results showed that using turbidity m…
- Edition
- -
- ISBN/ISSN
- 2085-675X
- Collation
- 7p
- Series Title
- -
- Call Number
- Jurnal Kefarmasian Indonesia, 3(2)2013: 70-76
Diferrentiation between porcine and bovine gelatin in capsule shells based on…
Gelatin used for capsule shells can be derived from porcine origin. Some religion like Islam prohibited their followers to consume any products containing porcine derivatives including porcine gelatin in the products. Consequently, some rapid and reliable techniques are continuously developed for detection of porcine gelatin in some pharmaceutical products like capsule shells. The aim of this s…
- Edition
- -
- ISBN/ISSN
- 0126-1037
- Collation
- 6p
- Series Title
- -
- Call Number
- Majalah Farmasi Indonesia, 23 (2) 2012 : 104-109
Profil Gelatinisasi Beberapa Formulasi Tepung-Tepungan Untuk Pendugaan Sifat …
The combination of starch from various sources, salt and protein, are the basic formulation often found in the Indonesian traditional food. The different composition of amylopectine-amylose and the interactions among the ingredients in the formulation, determines pasting properties in order gain a suitable texture characteristics. The aim of the research is to study the interactions of seve…
- Edition
- -
- ISBN/ISSN
- 0125-9717
- Collation
- 10p.
- Series Title
- -
- Call Number
- Penelitian Gizi dan Makanan, 35 (1) 2012: 13-22
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