SOLID STATE FERMENTATION OF MORINGA LEAF (MORINGA OLEIFERA) BY ASPERGILLUS NIGER TO INCREASE THE YIELD OF POLYPHENOL EXTRACTION USING MACERATION METHOD WITH ACETONE SOLVENT
Moringa leaves are part of the Moringa oleifera plant which is known to be rich in bioactive compounds that have the ability as antibacterial and antioxidant properties. In general, bioactive compounds are present in conjugated forms, which are linked to cell wall. Therefore, it is necessary to c...
Saved in:
Main Author: | |
---|---|
Format: | Final Project |
Language: | Indonesia |
Online Access: | https://digilib.itb.ac.id/gdl/view/65745 |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Institution: | Institut Teknologi Bandung |
Language: | Indonesia |
Summary: | Moringa leaves are part of the Moringa oleifera plant which is known to be rich in bioactive
compounds that have the ability as antibacterial and antioxidant properties. In general, bioactive
compounds are present in conjugated forms, which are linked to cell wall. Therefore, it is
necessary to carry out a solid state fermentation using fungi that can produce enzymes in order to
release the bonds of bioactive compounds and cell. This research was conducted to determine
effect of fermentation on Moringa leaves by A. niger as a method to increase bioactivity
compounds in Moringa leaf extract. Fermentation was carried out for 7 days by collecting data
on lignocellulosic content and extracts obtained in 1st,3rd,5th, dan 7th day of fermentation. The
highest extract yield was obtained on the 5th day of fermentation, with extract yield value of 9.71%.
The results of the Moringa leaf extract were then analyzed for total flavonoid content, total
phenolic content, antibacterial activity, antioxidant activity, and quantification of kaempferol
content. The highest total flavonoid and phenolic content was found on the 5th day of fermentation
with values of 168.34 (mg QE/g extract) and 283.20 (mg GAE/g extract). The 5th day fermented
Moringa leaf extract showed antibacterial activity in E. coli, B. subtilis, and S. aureus cultures
with inhibition zone diameters of 11.88 mm, 11.35 mm, and 9 mm, respectively. The concentration
of kaempferol in fermented Moringa leaf extract on day 5 was 4074.32 mg/L or an increase 409%
compared to unfermented Moringa leaves. In addition, statistical correlation analysis was
performed to determine the effect between the extract test parameters. Based on the correlation
analysis, it was found that IC50 had negative correlation on extract yields, and total phenolic
content. |
---|