Fenolik dan Flavonoid Total serta Aktivitas Antioksidan Hasil Fermentasi Rimpang Bangle (Zingiber montanum) dengan Lactiplantibacillus plantarum

Abstract

Fermentasi media padat dengan bakteri asam laktat dilaporkan dapat meningkatkan kandungan senyawa bioaktif sehingga akan juga meningkatkan aktivitas biologis seperti antioksidan. Fermentasi jenis ini belum diterapkan pada bangle (Zingiber montanum). Riset ini bertujuan menentukan kadar senyawa fenolik, flavonoid, dan aktivitas antioksidan rimpang bangle dengan fermentasi padat menggunakan Lactiplantibacillus plantarum. Metode penelitian meliputi penentuan kadar fenolik total, kadar flavonoid total, serta penentuan aktivitas antioksidan dengan metode DPPH, ABTS, CUPRAC, dan FRAP. Hasil penelitian menunjukkan bahwa fermentasi dapat meningkatkan kadar fenolik dan flavonoid total masing-masing sebesar 34–47% dan 97–111%. Aktivitas dan kapasitas antioksidan juga meningkat, ditandai dengan penurunan nilai IC50 pada DPPH dan ABTS secara berurutan sebesar 29,7 29,1% dan 15,5–16,4%, serta peningkatan kapasitas antioksidan CUPRAC dan FRAP berturut-turut sebesar 60,2–54,3% dan 24,6–25,2%. Fermentasi media padat menggunakan L. plantarum secara signifikan meningkatkan kadar senyawa bioaktif dan aktivitas antioksidan pada rimpang bangle.

Solid state fermentation with lactic acid bacteria has been reported to increase the content of bioactive compounds, thereby increasing biological activities such as antioxidants. This type of fermentation has not been applied to bangle (Zingiber montanum). This research aims to determine the levels of phenolic compounds, flavonoids, and antioxidant activity of bangle rhizomes by solid state fermentation using Lactiplantibacillus plantarum. The research methods include determination of total phenolic content, total flavonoid content, and antioxidant activity using the DPPH, ABTS, CUPRAC, and FRAP methods. The results showed that fermentation can increase total phenolic and flavonoid levels by 34–47% and 97–111%, respectively. Antioxidant activity and capacity also increased, indicated by a decrease in IC50 values in DPPH and ABTS by 29.7–29.1% and 15.5–16.4%, respectively, and an increase in CUPRAC and FRAP antioxidant capacity by 60.2–54.3% and 24.6–25.2%, respectively. Solid state fermentation using L. plantarum significantly increased the levels of bioactive compounds and antioxidant activity in bangle rhizomes