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All Journal Microbiology Indonesia Pharmauho: Jurnal Farmasi, Sains, dan Kesehatan Jurnal Mandala Pharmacon Indonesia Pharmaceutical And Biomedical Sciences Journal (PBSJ) MOSIRAHA : Jurnal Pengabdian Farmasi Lansau: Jurnal Ilmu Kefarmasian Jurnal Abdi dan Dedikasi kepada Masyarakat Indonesia Jurnal Pharmacia Mandala Waluya Jurnal Pengabdian Masyarakat Borneo Journal of Pharmacy
Anwar, Irvan
Fakultas Farmasi, Universitas Halu Oleo, Kota Kendari, Provinsi Sulawesi Tenggara, Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Immunology & microbiology Medicine & Pharmacology Public Health Social Sciences Other

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Journal : Microbiology Indonesia

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Effect of Cocoa Bean Fermentation Using Lactic Acid Bacteria and Yeast Starters on Flavonoid Formation and Antioxidant Activity Anja Meryandini; Irvan Anwar; Titi Candra Sunarti
Microbiology Indonesia Vol. 17 No. 1 (2023): March
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (365.174 KB) | DOI: 10.5454/mi.17.1.1-8

Abstract

This study investigates the effect of fermentation using lactic acid bacteria and yeast as starters on the formation of flavonoid compounds and the antioxidant activity of cacao beans. The fermentation process were divided into 4 groups: F1: spontaneous fermentation, F2: fermentation using Lactic Acid Bacteria (LAB), F3: fermentation using yeast and F4: fermentation using LAB and yeast. The extraction process was done using ethanol. Flavonoid content was analysis using spectrophotometer assay. The antioxidant activity was analyzed by 1,1-difenil-2-pikrilhidrazil (DPPH) method. All ethanol extract samples of fermented cacao beans contained alkaloids, polyphenols, flavonoids, and tannins. The flavonoid compounds from ethanol extract of cacao beans in F1 is 4.35 ± 0.20 mg/L, F2 (5.64 ± 0.05), F3 (5.37 ± 0.17), and F4 (5.99 ± 0.23 mg/L). The antioxidant activity of cacao bean fermentation extracts using starter were increase compared to the spontaneous fermentation extract (F1). The antioxidant activity in F2 increased to 46.45 ± 2.00%, F3 (49.05 ± 0.58%), and F4 (50.33 ± 0.43%), while the antioxidant activity of F1 was 42.31 ± 0.66%. IC50 value as the ability of the extract to reduce 50% DPPH radical on the ethanol extract of cacao beans from spontaneous fermentation (F1) was 141.67 mg/L. The IC50 value of the fermented cacao bean extract with the addition of starter was obtained at F2 at 109.30 mg/L, F3 (97.51), and F4 is 88.15 mg/L.
Effect of Cocoa Bean Fermentation Using Lactic Acid Bacteria and Yeast Starters on Flavonoid Formation and Antioxidant Activity Anja Meryandini; Irvan Anwar; Titi Candra Sunarti
Microbiology Indonesia Vol. 17 No. 1 (2023): March
Publisher : Indonesian Society for microbiology

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5454/mi.17.1.7-14

Abstract

This study investigates the effect of fermentation using lactic acid bacteria and yeast as starters on the formation of flavonoid compounds and the antioxidant activity of cacao beans. The fermentation process were divided into 4 groups: F1: spontaneous fermentation, F2: fermentation using Lactic Acid Bacteria (LAB), F3: fermentation using yeast and F4: fermentation using LAB and yeast. The extraction process was done using ethanol. Flavonoid content was analysis using spectrophotometer assay. The antioxidant activity was analyzed by 1,1-difenil-2-pikrilhidrazil (DPPH) method. All ethanol extract samples of fermented cacao beans contained alkaloids, polyphenols, flavonoids, and tannins. The flavonoid compounds from ethanol extract of cacao beans in F1 is 4.35 ± 0.20 mg L-1, F2 (5.64 ± 0.05), F3 (5.37 ± 0.17), and F4 (5.99 ± 0.23 mg L-1). The antioxidant activity of cacao bean fermentation extracts using starter were increase compared to the spontaneous fermentation extract (F1). The antioxidant activity in F2 increased to 46.45 ± 2.00%, F3 (49.05 ± 0.58%), and F4 (50.33 ± 0.43%), while the antioxidant activity of F1 was 42.31 ± 0.66%. IC50 value as the ability of the extract to reduce 50% DPPH radical on the ethanol extract of cacao beans from spontaneous fermentation (F1) was 141.67 mg L-1. The IC50 value of the fermented cacao bean extract with the addition of starter was obtained at F2 at 109.30 mg L-1, F3 (97.51), and F4 is 88.15 mg L-1.
Co-Authors A.Sida, Nurramadhani Alvin Mahendra Salim Alya Zuhriyah Anja Meryandini Anja Meryandini Arba, Muhammad Arfan Arfan Asasutjarit, Rathapon Asniar Pascayantri Aspadiah, Vica Bafadal, Mentarry Cici Pulcerima Fery Indradewi Firda, Andi Fitri Handayani Fitri Syahriani Djalil Friesca Dwi Cahyani Fristiohady, Adryan Halik Hariana, Hariana Haruna, Lidya Agriningsih Hasmi, Waode Indri Sasmita Hasnawati Hasnawati Hasrin Ainun Hikbar Hikmah, Nurull - Hukmah, Nurul Idrus, Loly Subhiaty Irnawati Irnawati Isnawati, Nur Jabbar, Asriullah Jafriati Jumilta Kasmawati, Henny La Aba La Ode Muhammad Fitrawan Loly Subhiaty Idrus Malina, Rachma Mawarni Mawarni Nadiya Mutmainnah Nafiah, Afifatun Nita Trinovitasari Nur Apriani Baharudin Nur Illiyyin Akib Nur Islami Irwan Nur Rayani Nuralifah Nuralifah Nuralifah Nuralifah Nuralifah, Nuralifah Nurjanah, Mega Nurramadhani A. Sida Nurul Jannah, Sitti Raodah Nurull Hikmah Parawansah Parawansah Pasaeno, Nur Afrianingsih Permani, Putu Sintya Purnama, La Ode Muhammad Julian Rachma Malina Rachma Malina Rachma Malina RAHMAT MULIADI, RAHMAT Ramadhani, Nursavhira Rifa'atul Mahmudah Riski RITA Ruslin Ruslin Ruslin, Ruslin SABARUDIN Sabarudin Sabarudin Sabarudin Sabarudin Sabarudin Sabarudin Sapuan, Hamdani Sida, Nurramadhani A. Sitti Raodah Nurul Jannah Sitti Zubaydah, Wa Ode Sri Astuti Handayani Sunandar Ihsan Sunandar Ihsan, Sunandar Titi Candra Sunarti Trinovitasari, Nita Wa Ode Sitti Zubaydah Wa Ode Sitti Zubaydah Wahyuni Yamin Yamin Yamin, Yamin Yodha, Agung Wibawa Mahatva