The Duracy of Fermentation Effect on the Chemical Quality of Kimchi Krai (Cucumis sativus L.) as Probiotics
Halimatun Nafisah,
Rudiana Agustini
Abstract:This study aims to describe the effect of fermentation duration on the chemical quality of kimchi krai as a food containing probiotics, including total LAB, total titratable acid, pH, antioxidant activity, and level of liking. This research used laboratory experimental methods, and data analysis was done descriptively. Several stages were carried out, including sample making, sample preparation, sample extraction, total LAB test, pH test, total titratable acid test, antioxidant activity test with DPPH method t… Show more
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