Antioxidant from Turmeric Fermentation Products (Curcuma longa) by Aspergillus Oryzae
The antioxidant capacity of natural materials can be improved by fermentation. In this study, turmeric rhizome was fermented by Aspergillus oryzae. Fermentation products were obtained with fermentation time of 14, 21 and 28 hours. Furthermore, the fermentation product was extracted using ethanol and...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University
2018-01-01
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| Series: | Jurnal Kimia Sains dan Aplikasi |
| Subjects: | |
| Online Access: | https://ejournal.undip.ac.id/index.php/ksa/article/view/17393 |