Optimasi Kondisi Fermentasi Kombucha Rimpang Bangle (Zingiber montanum) untuk Meningkatkan Aktivitas Antioksidan

Abstract

Penelitian ini bertujuan menentukan kondisi optimum fermentasi rimpang bangle untuk meningkatkan aktivitas antioksidan. Fermentasi menggunakan kultur Symbiotic Culture of Bacteria (SCOBY) dengan variasi waktu fermentasi (0; 3; 7; 10; 14 hari), konsentrasi bangle (0,4%; 0,8%; 1,2%), dan konsentrasi sukrosa (5%; 10%; 15%). Aktivitas antioksidan dianalisis melalui penangkapan radikal (DPPH dan ABTS) dan kapasitas reduksi ion (FRAP dan CUPRAC). Hasil penelitian menunjukkan fermentasi mampu meningkatkan kapasitas antioksidan dibandingkan sampel non-fermentasi. Kondisi optimum diperoleh pada fermentasi hari ke-14 (0,1798 mg AAE/mL metode DPPH; 484,677 mg AAE/mL metode ABTS; 463,080 mg AAE/mL metode FRAP; dan 6930,000 metode CUPRAC), konsentrasi bangle 0,4% (0,1854 mg AAE/mL metode DPPH; 559,409 mg AAE/mL metode ABTS; 458,989 mg AAE/mL metode FRAP; dan 11055,000 metode CUPRAC), dan konsentrasi sukrosa 15% (0,1715 mg AAE/mL metode DPPH; 566,397 mg AAE/mL metode ABTS; 391,565 mg AAE/mL metode FRAP; dan 9617,500 metode CUPRAC).

This study aims to determine the most optimum conditions in increasing antioxidant activity based on bangle rhizome. Fermentation was carried out using Symbiotic Culture of Bacteria (SCOBY) culture with variations in fermentation time (0; 3; 7; 10; and 14 days), bangle concentration (0,4%; 0,8%; and 1,2%), and sucrose concentration (5%; 10%; and 15%). Antioxidant activity was evaluated based on radical scavenging activity method (DPPH and ABTS) and ion-reducing capacity method (FRAP and CUPRAC). The results showed that fermentation was able to increase antioxidant capacity compared to non-fermented samples. Optimum conditions were obtained at day 14 fermentation (0,1798 mg AAE/mL DPPH method; 484,677 mg AAE/mL ABTS method; 463,080 mg AAE/mL FRAP method; and 6930,000 CUPRAC method), bangle concentration of 0,4% (0,1854 mg AAE/mL DPPH method; 559,409 mg AAE/mL ABTS method; 458,989 mg AAE/mL FRAP method; and 11055,000 CUPRAC method), and sucrose concentration of 15% (0,1715 mg AAE/mL DPPH method; 566,397 mg AAE/mL ABTS method; 391,565 mg AAE/mL FRAP method; and 9617,500 CUPRAC method).