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DAFTAR PUSTAKA

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[10] S. Rizal, S. U. Nurdin, S. Suharyono, and M. Marniza, “Study on Potentials of Pineapple Skin Extract Fermented With Lactobacillus casei As A Probiotic Beverage by In Vivo,” J. Agroindustri, vol. 10, no. 1, pp. 12–20, 2020, doi:

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[11] J. A. Curiel et al., “Lactic Acid Fermentation As A Tool to Enhance The Antioxidant Properties of Myrtus communis Berries,” Microb. Cell Fact., vol. 14, no. 1, pp. 1–10, May 2015, doi: 10.1186/s12934-015-0250-4.

[12] S. J. Hur, S. Y. Lee, Y. C. Kim, I. Choi, and G. B. Kim, “Effect of Fermentation on The Antioxidant Activity in Plant-based Foods,” Food Chemistry, vol. 160. Elsevier Ltd, pp. 346–356, Oct. 01, 2014, doi: 10.1016/j.foodchem.2014.03.112.

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[13] M. Verni, V. Verardo, and C. G. Rizzello, “How Fermentation Affects the Antioxidant Properties of Cereals and Legumes,” Foods, vol. 8, no. 9. MDPI Multidisciplinary Digital Publishing Institute, 2019, doi: 10.3390/foods8090362.

[14] S. S. Ali, H. Ahsan, M. K. Zia, T. Siddiqui, and F. H. Khan, “Understanding Oxidants and Antioxidants: Classical Team with New Players,” Journal of Food Biochemistry, vol. 44, no. 3. Blackwell Publishing Ltd, Mar. 01, 2020, doi: 10.1111/jfbc.13145.

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7–12, 2013, doi: /10.35799/pha.2.2013.880.

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[20] F. V. M. Damanis, D. S. Wewengkang, and I. Antasionasti, “Uji Aktivitas Antioksidan Ekstrak Etanol Ascidian Herdmania momus Dengan Metode DPPH (1,1-Difenil-2- Pikrilhidrazil),” Pharmacon, vol. 9, no. 3, p. 464, 2020, doi:

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[22] Y. Martono and S. Martono, “High performance liquid chromatography analysis for determination of gallic acid, caffeine, and epigallocatechin gallate concentration in various tea bags product,” Agritech, vol. 32, no. 4, pp. 362–369, 2012, doi:

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[23] I. A. G. Padmawati, I. K. Suter, and N. M. I. Hapsari Arihantana, “Pengaruh Jenis Pelarut Terhadap Aktivitas Antioksidan Ekstrak Eceng Padi (Monochoria vaginalis Burm F. C. Presel.),” J. Ilmu dan Teknol. Pangan, vol. 9, no. 1, p. 81, 2020, doi:

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[24] O. A. Adebo, P. B. Njobeh, J. A. Adebiyi, and E. Kayitesi, “Co-influence of Fermentation Time and Temperature on Physicochemical Properties, Bioactive

Components and Microstructure of Ting (A Southern African Food) from Whole Grain Sorghum,” Food Biosci., vol. 25, pp. 118–127, Oct. 2018, doi:

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Aktivitas Antioksidan Minuman Kombucha Lokal di Bali Dengan Substrat Produk Gambir,” J. Farm. Udayana, vol. 3, no. 1, pp. 0–3, 2014, [Online]. Available:

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