Open AccessThe Influenced of Lactobacillus plantarum Starter Addition and The Length Time of Fermentation Process on The Activity of Seaweed Antioxidant Ulva lactuca from Krakal Beach, Yogyakarta
Author(s) -
Natalia Desi Ambarsari,
I R P A Rushanti,
Ayub Setyaji,
Tria Ningsih,
N Nurhana,
I Subekhi,
Eko Nurcahya Dewi
Publication year - 2018
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/116/1/012074
Subject(s) - lactobacillus plantarum , antioxidant , fermentation , ulva lactuca , food science , lactuca , dpph , maceration (sewage) , chemistry , starter , botany , biology , biochemistry , lactic acid , bacteria , genetics , materials science , composite material