PENGARUH PROSES FERMENTASI AEROB DAN ANAEROB TERHADAP KADAR FLAVONOID DAN STEROID PADA DAUN SUKUN HIJAU (Artocarpus altilis (Parkinson) Fosberg) YANG DIFERMENTASI

doi:10.36805/jpx.v10i1.10080

Penulis

Hesti Riasari Departmen Biologi Farmasi, Sekolah Tinggi Farmasi Indonesia, Bandung, Jawa Barat, Indonesia ,
Wiwin Winingsih Departmen Farmakokimia, Sekolah Tinggi Farmasi Indonesia, Bandung, Jawa Barat, Indonesia. ,
Sri Gustini Husein Departmen Farmakokimia, Sekolah Tinggi Farmasi Indonesia, Bandung, Jawa Barat, Indonesia. ,
Nela Simanjuntak Departemen Farmakologi, Sekolah Tinggi Farmasi Indonesia, Bandung, Jawa Barat, Indonesia. ,

DOI:

https://doi.org/10.36805/jpx.v10i1.10080

Kata Kunci:

Sukun, Fermentasi anaerobik, Fermentasi aerobik, Total flavonoid, Kandungan steroid

Abstrak

Penelitian ini bertujuan untuk mengkaji pengaruh proses fermentasi aerobik dan anaerobik terhadap kadar flavonoid dan steroid pada daun sukun hijau (Artocarpus altilis (Parkinson) Fosberg) yang difermentasi. Evaluasi dilakukan pada hari ke-5 dan ke-10 fermentasi untuk masing-masing kondisi. Hasil menunjukkan bahwa pada hari ke-5, kadar flavonoid mencapai 0,729 mg/g dalam kondisi aerobik dan 0,825 mg/g dalam kondisi anaerobik. Namun, pada hari ke-10, kadar flavonoid menurun menjadi 0,605 mg/g (aerobik) dan 0,664 mg/g (anaerobik). Sementara itu, kadar steroid pada hari ke-5 tercatat sebesar 11,425 mg/g (aerobik) dan 10,549 mg/g (anaerobik). Setelah 10 hari, kadar steroid sedikit menurun menjadi 10,861 mg/g (aerobik) dan 10,125 mg/g (anaerobik). Temuan ini menunjukkan bahwa baik durasi maupun jenis fermentasi berpengaruh signifikan terhadap kadar flavonoid dan steroid dalam daun sukun yang difermentasi.

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