dc.contributor.advisor | Syaefudin, Syaefudin | |
dc.contributor.advisor | Nurcholis, Waras | |
dc.contributor.author | Putra, Syahrul Alam | |
dc.date.accessioned | 2023-10-11T00:27:14Z | |
dc.date.available | 2023-10-11T00:27:14Z | |
dc.date.issued | 2023 | |
dc.identifier.uri | http://repository.ipb.ac.id/handle/123456789/126206 | |
dc.description.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%. | id |
dc.description.abstract | 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%. | id |
dc.language.iso | id | id |
dc.publisher | IPB University | id |
dc.title | Desain Fermentasi Gandarusa oleh Aspergillus tamarii dengan Respon Kapasitas Antioksidan, Total Fenolik dan Flavonoid. | id |
dc.title.alternative | Design of Gendarussa Fermentation by Aspergillus tamarii with Response on Antioxidant Capacity, Total Flavonoids and Phenolics | id |
dc.type | Undergraduate Thesis | id |
dc.subject.keyword | antioksidan | id |
dc.subject.keyword | Aspergillus tamarii | id |
dc.subject.keyword | Design Expert | id |
dc.subject.keyword | fermentasi media padat | id |
dc.subject.keyword | gandarusa | id |