The Effect of Lab Bacteria (Lactobacillus plantarum and Lactobacillus acidophilus) Fermentation on Antioxidant Activities and Proximate Composition of Salak Seed Flour

Abstract

Nowadays, there has been an increase interest in fermentation of plant-derived as food ingredient due to the health-promoting qualities of plant extract. This study is regarding the effect of two type of Lactic Acid Bacteria (LAB) (L.plantarum and L.acidophilus) fermentation on antioxidant activities and proximate composition of Salak seed flour.