Abstract
Sargassum sp. has been known to contain rich of nutrients and bioactive compounds. In order to produce a non dairy probiotic beverage, this studty tried to fermented the Sargassum sp. using Lactobacillus plantarum and L. acidophilus. The aim of this study was to understand the changes of pH, viability of lactic acid bacteria, aerobic plate count and antioxidant activity. Fermentation was done at 37 °C for 24 hours. Total aerobic plate count (APC), Total plate count lactic acid bacteria (LAB), sensory, pH, fenol concentration and antioxidant activity were measured. The data were analyzed by ANOVA and Tukey test in order to know which treatments are different. The result showed the fermentation reduced the pH, increased the reducing sugar, TPC, viability of LAB starter, and antioxidant activity.
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