The 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

3rd International Conference on Tropical and Coastal Region Eco Development 2017

地球科学;生态环境科学

Ambarsari, N.D.^1 ; Rushanti, I.R.P.A.^1 ; Setyaji, A.^1 ; Ningsih, T.R.^1 ; Nurhana, N.^1 ; Subekhi, I.^1 ; Dewi, E.N.^1

Fisheries Processinng Department, Faculty Fisheries and Marine Sciences UNDIP, Jl. Prof. Soedarto, SH, Tembalang, Semarang, Jawa Tengah

50275, Indonesia^1

关键词: Anti-oxidant activities;    Ethyl acetates;    Factorial design;    Fermentation process;    Fermentation time;    Lactobacillus plantarum;    Phenol compounds;    Ulva lactuca;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/116/1/012074/pdf
DOI  :  10.1088/1755-1315/116/1/012074

学科分类：环境科学（综合）

来源: IOP

【 摘 要 】

Seaweed contains phenol compound functioning as antioxidant. Lactobacillus plantarum starter addition in a fermentation process was expected will increase the activity of antioxidant. The purpose of this research was to determine the influence of L. plantarum addition and the length of fermentation on the activity of antioxidant in U. lactuca. The experiment was conducted with factorial design. The first treatment consisted 2 different factors namely without L. plantarum addition and L. plantarum addition. While the second treatment were the different length fermentation time: 0, 12, 24, and 36 hours. Each treatment were done in thriplicate. The data was analyzed using ANOVA and BNJ test was applied if there any differences betweenthe treatments. The results showed that the fresh U. lactuca with L. plantarum addition for 36 hours fermentation had TPC BAL 9,83 CFU/ml, pH 4,26, phenol 231 ppm and antioxidant activity IC501375,12 ppm. Dried U. lactuca with L. plantarum addition that was fermentized for 36 hours had TPC BAL 9,10 CFU/ml, pH 4,75, phenol 166,24 ppm and antioxidant activity IC504070,32 ppm. The fresh U. lactuca with L. plantarum addition for 36 hours fermentation was the best treatment since the antioxidant activity is IC501375,12 ppm. Although the antioxidant activity was categorized as weak but it was still showed an increase compared to the result of antioxidant activity with maceration method using n-hexana dissolver which was 11213,76 ppm, ethyl acetate 9770,285 ppm, and ethanol extact 4921,79 ppm.