MODULATION OF PHENOLICS SUBSTANCES AND ANTIOXIDANT ACTIVITY IN MANDAI CEMPEDAK BY UNSALTED SPONTANEOUS AND Lactobacillus casei INDUCED FERMENTATION

MODULATION OF PHENOLICS SUBSTANCES AND ANTIOXIDANT ACTIVITY IN MANDAI CEMPEDAK BY UNSALTED SPONTANEOUS AND Lactobacillus casei INDUCED FERMENTATION

Cempedak (Artocarpus champeden) is a tropical fruit whose inner-skin contains high polyphenolic-based antioxidant. Traditionally, the inner-skin is soaked in brine to induce spontaneous lactic acid bacte-ria (LAB) fermentation. This research aimed to investigate the changes of polyphenolics substanc...

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Bibliographic Details
Main Authors: Anton Rahmadi, Kartika Sari, Frio Handayani, Yuliani, Sulistyo Prabowo
Format: Article
Language:English
Published: Bogor Agricultural University; Indonesian Food Technologist Association (IAFT) 2019-06-01
Series:Jurnal Teknologi dan Industri Pangan
Subjects:
antioxidant activity
fermentation
mandai cempedak
phytochemicals
TLC
Online Access:http://journal.ipb.ac.id/index.php/jtip/article/view/20874

Internet

http://journal.ipb.ac.id/index.php/jtip/article/view/20874

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