Kandungan Fenolik Dan Flavonoid Total Pada Ekstrak Daun Srikaya (Annona Squamosa L.)TERFERMENTASI Probiotik (original) (raw)

2020, Seminar Nasional POKJANASTOI ke-57

Srikaya leaves contain phenolic and flavonoid compounds can be used as antioxidants, antidiabetic, hepatoprotective, antitumor. Fermentation cause changes in chemical compounds that affect plant bioactivity. The aim of this study was to determine total phenolic and flavonoid content of srikaya leaf extract and it fermented with probiotic for 24, 48 and 72 hours. Extraction by maceration method using 70% ethanol. Determination of total phenolic and flavonoid content by UV-Vis spectrophotometry. Total phenolic content was determined by gallic acid standard concentrations of series 40, 55, 70, 85, 100 ppm, total flavonoids content by quercetin concentrations of 40, 65, 90, 115, 140 ppm. Total phenolic content of extract is 4.028 ± 0.064 mgGAE /g, while the fermented extracts at 24, 48, 72 hours are 8.817 ± 0.079 mgGAE /g; 7.391 ± 0.018 mgGAE /g; 5.997 ± 0.078 mgGAE /g. Total flavonoid content of extract 3.861 ± 0.041 mgQE /g, the fermented extract at 24, 48 and 72 hours are 17.022 ± 0.392 mgQE /g; 11,691 ± 0.268 mgQE /g; 9,227 ± 0.243 mgQE /g. The conclusions are the process and duration of fermentation affecting the content of total phenolic and flavonoids in srikaya leaf extract and fermented extract.