EKSTRAKSI SENYAWA FENOLIK DARI KULIT JERUK KEPROK (CITRUS RETICULATA) MENGGUNAKAN PELARUT ETANOL DENGAN PERLAKUAN AWAL FERMENTASI SUBSTRAT PADAT OLEH JAMUR ASPERGILLUS NIGER

• Main Author: Gita Regita, Agnesia
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/74976
• Institution: Institut Teknologi Bandung

The level of national consumption of oranges that continues to increase causes an increase in waste in the form of orange peels. The percentage of orange peel in whole orange is 30-35%. Phenolic compounds are found in many citrus peels but are in a conjugated form with the components that make up the cell walls. The extraction of phenolic compounds can be increased by fermentation using Aspergillus niger so that it can release bound phenolic compounds. This research was conducted to determine the effects of the fermentation time on the yield of orange peel extract, total phenolic content, total flavonoid content, antioxidant activity, and hesperidin compound content of orange peel extract. The growth rate of Aspergillus niger on the 3rd day with a specific growth rate of 0.002/hour. The orange peel extract produced by the maceration extraction method with stirring using ethanol solvent produced the highest yield on the 3rd day of fermentation with value 33.6% dry weight (d.w.). The highest total phenolic and flavonoid content obtained on the 3rd day of fermentation with values of 5.75 mg GAE/g extract and 5.34 mg QE/g extract. The IC50 value of the antioxidant activity of orange peel extract was the lowest on the 3rd day of fermentation with a value of 184.3 ppm. The content of the hesperidin compound in the orange peel extract was optimum on the 3rd day of fermentation with a value of 8,22% g/g extract. In addition, a statistical correlation analysis was performed to determine the effect between the parameters of the test parameters. Based on the correlation analysis, it was found that the yield of orange peel extract did not significantly affect the total phenolic content, total flavonoid content, and antioxidant activity. In addition, the total phenolic content and total flavonoid content did not significantly affect antioxidant activity.