| dc.description.abstract | Soursop functional beverage processing using lactic acid bacteria (LAB) aimed to determine the effect of the lactic acid bacteria and fermention on the functional properties and characteristics, as well as antioxidant power of functional beverage soursop. This study employed descriptive analusis with the variation of duration of fermentation. Observations were made of turbidity, total acid,pH, sugar total, reducing sugar, vitamine C, antioxidant capacity, and oragnoleptic test. The result showed that the use of LAB and fermentation affect the characteristics and functional beverage antioxidant power soursop. | en_US |
