Pengaruh Fermentasi terhadap Kandungan Senyawa Bioaktif dan Aktivitas Antioksidan Buah Bakau Merah (Rhizophora stylosa)

Abstract

The aim of this research was to determine the influence of fermentation to bioactive compound and antioxidant activity of red mangrove fruit (Rhizophora.stylosa Griff.). Red mangrove fruit was fermented by added yeast and salt. In this study, the data were conducted in week of 0, 2, 4, 6, and 8. The bioactive compounds detected in fermented extract of fruit mangrove were steroid, saponin, and tannin. The result showed that fermented extract of red mangrove fruit increased antioxidant activity in week 0 until week 8. The toxicity Brine Shrimp Lethality Test (BSLT) showed low toxicity with LC50 value were between 200 ppm until 700 ppm in whole week.