#TITLE_ALTERNATIVE#

• Main Author: Zuliansah - Nim: 11214013 , Wahyu
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/31549
• Institution: Institut Teknologi Bandung

<p align="justify">This study was aimed to determine the influence of Aspergillus niger incubation time to the total flavonoid content extracted from lemon leaves using an alkaline solvent. The fungi was inoculated into a sterilized lemon leaves and incubated at four different times (3, 5, 7, and 9 days). After that, substrate’s flavonoids was extracted with saturated Ca(OH)2 solution at 50oC, 500 rpm. The filtrate was filtered and precipitated with HCl to pH 3. The highest yield of crude flavonoid was obtained at day-7 of incubation, 0.012 g/g of dry substrate. Total flavonoid content was determined using AlCl3 2% weight/volume and mixed with 1: 1 volume/volume crude flavonoid (all in methanol solvent). The results showed that the total flavonoid content increased with increasing fermentation time with the highest yield was obtained at day-5 of incubation which was 1.1 mgQE/g dry substrate. Pectin extraction was performed to investigate the reduction of pectin due to extracellular enzyme activity and to validate the effect of pectin reduction on the increase of total flavonoid content. Pectin was extracted by gravimetric method. Yield of crude pectin decrease considerably during the fermentation time with the highest reduction present on the day-9 of incubation which was 4.32 mg/g dry substrate. After being treated with fermentation, the estimated productivity of this crude falvonoid was 28.08 kg/ha.year.<p align="justify">