EKSTRAKSI SENYAWA FENOLIK DARI KULIT JERUK KEPROK (CITRUS RETICULATA) MENGGUNAKAN PELARUT METANOL DENGAN PERLAKUAN AWAL FERMENTASI SUBSTRAT PADAT OLEH JAMUR ASPERGILLUS NIGER
Orange peels are always going to be wasted after consumption. In fact, orange peel extract has various secondary metabolite compounds which are very useful, one of which is its phenolic compounds. Pre-treatment of solid state fermentation using fungi may facilitate the process of extracting phenolic...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/74975 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Orange peels are always going to be wasted after consumption. In fact, orange peel extract has various secondary metabolite compounds which are very useful, one of which is its phenolic compounds. Pre-treatment of solid state fermentation using fungi may facilitate the process of extracting phenolic compounds. This research was conducted to determine the optimal time for A. niger fungi to increase the yield of phenolic extraction. Fermentation was carried out for 7 days and data collection on the growth of fungi biomass was taken every 24 hours. The extraction of phenolic was carried out with stirred maceration for 2 hours using 80% methanol solvent, and a solid-liquid ratio of 1:10. In addition, data were collected on lignocellulosic content, phenolic extract yield, total flavonoid content, total phenolic content, and antioxidant activity on 1st, 3rd, 5th, and 7th day of fermentation. The growth rate value of A. niger in this study was obtained at 0.002/hour. The highest extract yield was obtained on the 3rd day of fermentation; 34.1%. The highest level of total phenolic and total flavonoid content were observed on the 3rd day of fermentation, particularly 40 mg GAE/g extract and 8.087 mg QE/g extract. The lowest IC50 value of antioxidant activity was obtained on the 3rd day of fermentation, which was
247.24 ppm. The hesperidin content of orange peel extract was found on the 3rd of fermentation was 6.41% by weight of dried orange peel. A statistical correlation analysis was also performed to determine the effects between the investigated parameters. Based on the correlation analysis, it was found that the total phenolic content and total flavonoid content of the extract had a significant effect and had a strong correlation with the IC50, value of antioxidant activity.
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