PENGARUH HIGH TEMPERATURE SHORT TIME PRODUK FERMENTASI BAKTERI ASAM LAKTAT EKSTRAK DAUN NIPAH

Nipah is a type of palm plant that grows in the environment of mangrove forests or tidal areas in brackish
mangrove areas and is known to contain high antioxidant activity. Until now, the utilization of nipa palm
is still very lacking due to the suspected toxic nature of the secondary metabolite content of saponins.
Pasteurization is a thermal process with a medium temperature (Mild Heat Treatment) applied to food
products. This study aims to determine the antioxidant activity in nipah leaf extract after the High
Temperature Short Time method. The method used is fermentation with Lactobacillus plantarum bacteria.
Furthermore, the product was pasteurized using the HTST (High Temperature Short Time) method and the
antioxidant activity was tested using the FRAP (Ferric Reducing Antioxidant Power) method. The results
of the antioxidant activity test of fermented nipah leaf products for samples that did not go through the
pasteurization process were obtained at 90.5 mg AAE/ml extract, while the samples that went through the
pasteurization process using HTST (High Temperature Short Time) obtained 49.4 mg AAE/ml extract. It
can be said that the HTST (High Temperature Short Time) method reduces antioxidant levels in the lactic
acid bacterial fermentation product of nipah leaf extract