AKTIVITAS ANTIMIKROBA DAN ANTIOKSIDAN PADA PRODUK FERMENTASI RHIZOPUS SP. DENGAN PENAMBAHAN FITOHORMON

• Main Author: Syaharbanu, Jihan
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/57554
• Institution: Institut Teknologi Bandung

Rhizopus sp. is one type of fungi that is widely used as a food processing agent because it can produce high value nutritional products. Besides being used as a food processing agent, Rhizopus sp. can also be used in the fermentation of cosmetic raw material preparation because it produces antimicrobial and antioxidant compounds. One of factor that affects the synthesis of secondary metabolites in fungi is stress or induction factor. The addition of auxin and cytokinin has been known to increase the production of secondary metabolites in plants because the presence of auxin and cytokinin can activate signaling in the gene transcription process. This study aims to examine the effect of adding phytohormones (IAA, IBA, and kinetin) on antimicrobial and antioxidant activities of the ethanol extract of fermented soybean products by Rhizopus sp. Antimicrobial activity was tested by Kirby-Bauer method against Bacillus subtilis, Staphylococcus aureus, Escherichia coli, Candida albicans, and Saccharomyces cerevisiae. The antioxidant activity was measured by examining the color change of apple fruit data images by using ImageJ software and conversion using a standard curve of antioxidant activity based on DPPH method. Thin layer chromatography analysis was also performed using n-hexane and ethyl acetate as eluent with a 6:4 ratio. It was found that the addition of phytohormones could significantly increase antibacterial activity, especially against Gram-positive bacteria, however less significant on antifungal activity. The addition of phytohormones also has a significant effect in increasing the antioxidant activity of the ethanol extract of fermented soybean by Rhizopus sp. with an IC50 value of 0.72-5.28 mg/L. From this study, it can be concluded that IAA, IBA, and kinetin can increase the antimicrobial and antioxidant activity of fermented products of soybean by Rhizopus sp. with the highest activity found in the addition of IBA with a concentration of 2 ppm.