SOLID STATE FERMENTATION OF MORINGA LEAF (MORINGA OLEIFERA) BY ASPERGILLUS NIGER TO INCREASE THE YIELD OF POLYPHENOL EXTRACTION USING MACERATION METHOD WITH ETHANOL SOLVENT

• Main Author: Hana Rafifa Lumban Gaol, Rania
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/65771
• Institution: Institut Teknologi Bandung

Drumstick tree (Moringa oleifera) is native to India which extensively found in tropical and subtropical countries in the world today. Moringa oleifera leaves are frequently utilized as anticancer, antimicrobial, anti-inflammation, antioxidant, and antidiabetic agents due to their high content of bioactive compounds. Solid-State Fermentation (SSF) pretreatment by Aspergillus niger is one of the methods used to degrade recalcitrant lignocellulose structure of leaf cell walls that bind polyphenol compounds. This research was aimed to determine the optimum fermentation time by Aspergillus niger to enhance polyphenol concentration of moringa leaves extract. Data collection on lignocellulose content reduction, yield extract, total flavonoid content, and total phenolic content were conducted with fermentation time variations of 0, 1, 3, 5, and 7 days. The highest extraction yield was obtained after 5 days of fermentation, which has a yield value of 17.34%. Moringa leaves extracts were subsequently analyzed for total phenolic content, total flavonoid content, antioxidant activity, antimicrobial activity, and kaempferol concentration. Total phenolic content and total flavonoid content after 5 days of fermentation were 362.51 mg GAE/extract and 132.83 mg QE/g extract, respectively. The lowest value of antioxidant activity was acquired after 5 days of fermentation, which is 40.61 ppm. Moringa leaves extracts also reveal antioxidant activity against gram-positive bacteria B. subtilis and S. aureus and gram-negative bacteria E. coli. Pretreatment using Aspergillus niger was able to elevate kaempferol concentration up to 54.23%. According to correlation analysis, it was expressed that the total phenolic content of the extract had a significant effect on antioxidant activity.