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All Journal JC-T (Journal Cis-Trans) : Jurnal Kimia dan Terapannya
Nurmiati Nurmiati
Program Studi D3 Farmasi Akademi Farmasi Putra Indonesia Malang
Biochemistry, Genetics & Molecular Biology

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Perbandingan Kadar Fenolik Total Antara Seduhan Daun Gaharu Dan Kombucha Daun Gaharu (Aquailaria malaccensis) Nurmiati Nurmiati; Ernanin Dyah Wijayanti
JC-T (Journal Cis-Trans) : Jurnal Kimia dan Terapannya Vol. 2 No. 1 (2018)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um026v2i12018p006

Abstract

Agarwood leaf contains flavonoid, alkaloid, terpenoid, steroid, triterpenoid, so it is potential as anantioxidant. Fermentation can increase the antioxidant activity due to the increasing of phenoliccompound. This study aims to determine the comparison of total phenolic content of agarwood leaf brewand agarwood (Aquailaria malaccensis) leaf kombucha. The agarwood leaf simplicia was prepared bybrewing it at 80°C for 30 minutes, then fermented with kombucha for 10 days with 10% of sugaraddition. The organoleptic testing includes dye, flavor, aroma and pH. The agarwood leaf brew andkombucha were identified their phenolic, flavonoid, tannin, and anthraquinone. Finding shows that theypositively contain phenolic, flavonoid, tannin. The total phenolic content was tested by the FollinCiocalteau method. The determination result shows that total phenolic content of agarwood leaf brewis equal to 28.524 ± 0.359 mgGAE/gram and the total phenolic of agarwood leaf kombucha is equal to62.857 ± 2.104 mgGAE/gram. It can be concluded that there is a difference of total phenolic contentbetween the agarwood leaf brew and agarwood leaf kombucha, which has increased after thefermentation.
Co-Authors Ernanin Dyah Wijayanti