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The document discusses inulin extraction from chicory root and encapsulation for controlled release. Key points: - Inulin was extracted from dried and ground chicory root using water and alcohol solvents at 70°C. Extraction yield was highest with water. - Impurities like ions were removed from extracts using filtration and ion exchange to produce a purified, concentrated inulin solution. - Agar was used to encapsulate the inulin solution via an emulsion method, producing microparticles 400-800 μm in d
- Author
- Eko Isro Riyanto
- Language
- EN