Desain Fermentasi Gandarusa oleh Aspergillus tamarii dengan Respon Kapasitas Antioksidan, Total Fenolik dan Flavonoid.

Abstract

Tanaman obat di Indonesia sangat berlimpah sehingga berpotensi dijadikan bahan baku obat, salah satunya gandarusa (Justicia gendarussa Burm F.). Gandarusa merupakan tanaman obat yang termasuk ke dalam kelompok tanaman perdu yang memiliki potensi sebagai antioksidan. Potensi tersebut disebabkan adanya senyawa metabolit sekunder seperti fenolik dan flavonoid. Aspergillus tamarii adalah fungi yang berfilamen sehingga dipercaya mampu meningkatkan senyawa metabolit sekunder melalui proses fermentasi media padat. Tujuan penelitian ini untuk mendapatkan desain formula fermentasi pada gandarusa oleh A.tamarii dengan respon kapasitas antioksidan, kadar total fenolik (TPC) dan flavonoid (TFC). Desain fermentasi dilakukan dengan menggunakan software Design Expert metode two half level factorial. Hasil penelitian menunjukkan faktor fermentasi yang berpengaruh terhadap TPC, TFC, kapasitas antioksidan 2,2- diphenyl-1-picrylhydrazyl (DPPH) dan ferric reducing antioxidant power (FRAP) adalah waktu, suhu, dan konsentrasi inokulum. Solusi desain fermentasi gandarusa yang didapat waktu fermentasi 14 hari, suhu fermentasi 45 ˚C, kelembaban 2 mL, dan konsentrasi inokulum 100%.

The medicinal plants in Indonesia are abundant and have the potential to be used as raw materials for medicine production, one of which is gendarusa (Justicia gendarussa Burm F.). Gendarusa is a medicinal plant that belongs to the group of perennial plants and has the potential to be an antioxidant. This potential is due to the presence of secondary metabolites such as phenolics and flavonoids. Aspergillus tamarii is a filamentous fungus believed to be capable of increasing secondary metabolite compounds through solid-state fermentation. This research aimed to obtain a fermentation formula design for gendarusa by A.tamarii with response variables of antioxidant capacity, total phenolic content (TPC), and total flavonoid content (TFC). The fermentation design was conducted using the Design Expert software with a two-half-level factorial method. The research results showed that the fermentation factors affecting TPC, TFC, 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant capacity, and ferric-reducing antioxidant power (FRAP) are time, temperature, and inoculum concentration. The fermentation design solution for gendarusa obtained a fermentation time of 14 days, a fermentation temperature of 45 ˚C, a moisture content of 2 mL, and an inoculum concentration of 100%.