Analisis Kandungan Fenolik, Flavonoid, Kurkuminoid, Antioksidan, dan Sitotoksisitas Temu Putih (Curcuma zedoaria) Terfermentasi Aspergillus tamarii

Abstract

Temu putih diketahui memiliki banyak senyawa bioaktif dengan segudang manfaat. Fermentasi diketahui dapat meningkatkan kandungan bioaktif melalui metabolisme mikroogranisme. Penelitian ini bertujuan mengukur kadar total fenolik, kadar total flavonoid, kadar total kurkuminoid, aktivitas antioksidan, dan sitotoksisitas temu putih sebelum dan sesudah fermentasi. Fermentasi dilakukan selama 14 hari pada suhu 30 °C, metode ekstraksi menggunakan maserasi dengan pelarut metanol. Analisis pengujian menggunakan metode Folin-Ciocalteu, AlCl3, DPPH (2,2-difenil-1-pikrilhidrazil), Brine Shrimp Lethality Test (BSLT), dan High Performance Liquid Chromatography (HPLC). Hasil Penelitian menunjukkan fermentasi menurunkan kadar fenolik dan flavonoid sebesar 14.56% dan 28.02%. Selain itu, kadar kurkuminoid setelah fermentasi juga mengalami penurunan sebesar 26.43%. Aktivitas antioksidan juga mengalami penurunan yang ditandai dengan peningkatan nilai IC50 dari 438.37 ± 3.5 µg/mL menjadi 653.73 ± 8.57 µg/mL. Namun demikian, Fermentasi juga meningkatkan aktivitas sitotoksik temu putih yang ditandai dengan penurunan nilai LC50 dari 499.39 ± 5.54 µg/mL menjadi 315.90 ± 5.28 µg/mL.

White turmeric is known to have bioactive compounds with a myriad of benefits. Fermentation is known can increase bioactive content through microorganism metabolism. This research was aimed to measure total phenolic content, total flavonoid content, total curcuminoid content, antioxidant activity, and cytotoxicity of white turmeric before and after fermentation. Samples were fermented for 14 days at 30 °C and then extracted by maceration with methanol. The test analysis used the Folin-Ciocalteu, AlCl3, DPPH (2,2-difenil-1- pikrilhidrazil), Brine Shrimp Lethality Test (BSLT), and High Performance Liquid Chromatography (HPLC) methods. The results showed that fermentation reduced phenolic and flavonoid content by 14.56% and 28.02%. In addition, curcuminoid content after fermentation also decreased by 26.43%. Antioxidant activity was also decreased which was characterized by an increase in IC50 values from 438.37 ± 3.5 µg/mL to 653.73 ± 8.57 µg/mL. Nevertheless, Fermentation also increases the cytotoxic activity of white turmeric which was characterized by a decrease in LC50 value from 499.39 ± 5.54 µg/mL to 315.90 ± 5.28 µg/mL.