PENGARUH LAMANYA FERMENTASI TERHADAP KADAR FENOLIK TOTAL EKSTRAK ETANOL DAUN KELOR (Moringa oleifera L.)

Wulantika, Windia (2023) PENGARUH LAMANYA FERMENTASI TERHADAP KADAR FENOLIK TOTAL EKSTRAK ETANOL DAUN KELOR (Moringa oleifera L.). Skripsi thesis, Universitas Setia Budi.

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Abstract

ABSTRAK Daun kelor (Moringa oleifera L.) mengandung senyawa fenolik antara lain flavonoid, fenol, alkaloid, saponin, dan tanin. Tujuan dari penelitian ini untuk mengetahui kadar total fenolik ekstrak daun kelor sebelum dan sesudah difermentasi. Fermentasi ekstrak etanol daun kelor menggunakan starter Lactobacillus bulgaricus dengan media susu sapi murni yang sudah dipasteurisasi. Adapun pengaruh keberhasilan fermentasi yaitu suhu, waktu, aktivitas air, dan pH. Ekstrak etanol daun kelor (Moringa oleifera L.) diekstraksi menggunakan metode maserasi dengan pelarut etanol 96%, proses fermentasi dengan bakteri Lactobacillus bulgaricus menggunakan variasi waktu 24 jam, 48 jam, dan 72 jam dengan perbandingan tiap sampel, starter, bakteri (2 mL: 20 mL: 3,3x10-7 CFU/mL), identifikasi kadar total fenol pada daun kelor dilakukan menggunakan spektrofotometri UV-Vis pada panjang gelombang 785 nm. Hasil fermentasi ekstrak daun kelor terbukti dapat menaikkan kadar fenolik total selama 72 jam dibandingkan pada fermentasi 24 dan 48 jam. Penetapan kandungan fenolik total ekstrak etanol daun kelor sebesar 71,244±6,012 mgGAE/gram, sedangkan kandungan pada ekstrak terfermentasi berturu-turut pada 24, 48, dan 72 jam yaitu 86,133±5,925; 91,244±7,374; dan 122,578±9,576 mgGAE/gram. Kesimpulan yang diperoleh adalah proses dan lama fermentasi dapat mempengaruhi kadar fenolik total pada ekstrak daun kelor terfermentasi. ABSTRACT Moringa leaves (Moringa oleifera L.) contain phenolic compounds including flavonoids, phenols, alkaloids, saponins and tannins. The purpose of this study was to determine the total phenolic content of Moringa leaf extract before and after fermentation. Fermentation of the ethanol extract of Moringa leaves using a starter Lactobacillus bulgaricus with pure cow's milk media that has been pasteurized. The influence of the success of the fermentation are temperature, time, water activity, and pH. The ethanol extract of Moringa leaves (Moringa oleifera L.) was extracted using the maceration method with 96% ethanol solvent, the fermentation process with Lactobacillus bulgaricus bacteria using time variations of 24 hours, 48 hours, and 72 hours with a ratio of each sample, starter, bacteria (2 mL: 20 mL: 3.3x10-7 CFU/mL), identification of total phenol levels in Moringa leaves was carried out using UV-Vis spectrophotometry at a wavelength of 785 nm. Fermentation of Moringa leaf extract has been shown to increase total phenolic content for 72 hours compared to 24 and 48 hours of fermentation. Determination of the total phenolic content of the ethanol extract of Moringa leaves was 71.244 ± 6.012 mgGAE/gram, while the content of the fermented extract at 24, 48 and 72 hours was 86.133 ± 5.925; 91.244±7.374; and 122.578±9.576 mgGAE/gram. The conclusion obtained is that the process and duration of fermentation can affect the total phenolic content in fermented Moringa leaf extract.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Daun kelor, fermentasi, total fenol, spektrofotometri UV�Vis, Moringa leaves, fermentation, total phenol, UV-Vis spectrophotometry
Subjects:	Q Science > Q Science (General) Q Science > QD Chemistry
Divisions:	Fakultas Farmasi > Prodi S1 Farmasi
Depositing User:	USB
Date Deposited:	20 Nov 2024 07:51
Last Modified:	20 Nov 2024 07:51
URI:	http://repo.setiabudi.ac.id/id/eprint/6570

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