<![CDATA[Red andong (Cordyline fruticosa (L.) A. Chev.) is a medicinal plant widely used in Indonesian traditional medicine and is known to contain secondary metabolites such as flavonoids, saponins, and polyphenols with demonstrated pharmacological value. Flavonoids are of particular interest due to their antioxidant, antibacterial, anti-inflammatory, and antidiabetic properties. Solid-state fermentation using Bacillus subtilis has emerged as a biotechnological strategy to enhance phytochemical content and bioavailability. This study aimed to: (i) quantify the total flavonoid content (TFC) of red andong leaf extracts subjected to B. subtilis ITBCCB112-mediated solid-state fermentation at 24 and 48 hours, compared to non-fermented controls; (ii) evaluate extraction yield as a function of fermentation duration; and (iii) assess the organoleptic characteristics of fermented verses non-fermented extracts. Fresh leaves were fermented at 37°C, followed by maceration in 70% ethanol. TFC was determined spectrophotometrically using the AlCl₃ colorimetric method with quercetin as the standard. The results showed a progressive increase in TFC from 0.34% (non-fermented) to 0.96% (24 hours) and 1.36% (48 hours), expressed as quercetin equivalents. These findings indicate that B. subtilis-mediated fermentation is an effective biotechnological approach for enhancing flavonoid content in C. fruticosa, with 48 hours producing the highest TFC among the durations tested. This study contributes to the valorization of Indonesian medicinal plants through microbial bioconversion strategies, with potential applications in pharmaceutical and nutraceutical product development.]]>
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