PENGARUH FERMENTASI TERHADAP TOTAL FENOLIK, AKTIVITAS PENGHAMBATAN RADIKAL DAN ANTIBAKTERI EKSTRAK TEPUNG BIJI TERATAI (Effect of Fermentation on Total Phenolic, Radical Scavenging and Antibacterial Activity of Waterlily (Nymphaea pubescens Willd.)

Nazarni Rahmi; Nadra Khairiah; Rufida Rufida; Sri Hidayati; Anton Muis

doi:10.36974/jbi.v11i1.5553

PENGARUH FERMENTASI TERHADAP TOTAL FENOLIK, AKTIVITAS PENGHAMBATAN RADIKAL DAN ANTIBAKTERI EKSTRAK TEPUNG BIJI TERATAI (Effect of Fermentation on Total Phenolic, Radical Scavenging and Antibacterial Activity of Waterlily (Nymphaea pubescens Willd.)

Nazarni Rahmi, Nadra Khairiah, Rufida Rufida, Sri Hidayati, Anton Muis

Abstract

Waterlily seed flour is made from mature grinded waterlily seed. The flour is commonly used as cake and local food ingredient of South Borneo. Waterlily seeds have antidiarrheal and other functional properties. This study aimed to determine the effect of fermentation on total phenolic, antiradical and antibacterial activity in waterlily seed flour. Seeds were grinded, sifted through 60 mesh screen and fermented using L. plantarum JBSxH.6.4, BIMO-CF and spontaneous fermentation for 48 hours respectively. The fermented products were drained, dried and extracted using ethyl acetate and water solution with 70:30 ratio. The extract obtained was evaporated and determined its total phenolic by the Folin-ciocalteu method, antiradical activity using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and antibacterial by agar diffusion method. Furthermore, they were compared with the unfermented one. The results showed the increasing of total phenolic from 70.52±0.53 to 99.82±0.60 mg/g GAE, antiradical activity from 80.37±0.89 to 87.64±0.68% and antibacterial activity which indicate by the inhibition of E. coli, Salmonella and S. aureus. Fermentation in waterlily flour increased the total phenolic content and its biological activity, so it has the potential to be used as functional food.

Keywords: antibacterial, DPPH, fermentation, total phenolic, waterlily seed

ABSTRAK

Tepung biji teratai dibuat dari biji teratai matang yang dihaluskan. Tepung ini biasa digunakan sebagai bahan kue dan makanan lokal khas Kalimantan Selatan. Biji teratai mempunyai khasiat antidiare dan memiliki beberapa sifat fungsional lainnya. Penelitian ini dilakukan untuk mengetahui pengaruh fermentasi terhadap total fenolik, aktivitas antiradikal dan antibakteri pada tepung biji teratai. Biji teratai dihaluskan, diayak dengan ayakan 60 mesh dan difermentasi menggunakan L. plantarum JBSxH.6.4, BIMO-CF dan fermentasi spontan, masing-masing selama 48 jam. Hasil fermentasi ditiriskan, dikeringkan dan diekstrak menggunakan pelarut etil asetat dan air dengan perbandingan 70:30. Ekstrak yang diperoleh diuapkan dan ditentukan total fenolik dengan metode Folin-ciocalteu, aktivitas penghambatan radikal menggunakan 2,2-diphenyl-1-picrylhydrazyl (DPPH) dan antibakteri dengan metode difusi agar. Selanjutnya, hasil ini dibandingkan dengan perlakuan tanpa fermentasi. Hasil pengujian menunjukkan terjadi peningkatan kandungan total fenolik 70,52±0,53 menjadi 99,82±0,60 mg/g GAE, aktivitas penghambatan radikal 80,37±0,89 menjadi 87,64±0,68% dan aktivitas antibakteri yang ditunjukkan oleh penghambatan terhadap bakteri E. coli, Salmonella dan S. aureus. Fermentasi mampu meningkatkan kandungan total fenolik dan aktivitas biologis pada tepung teratai, sehingga berpotensi digunakan sebagai bahan pangan fungsional.

Kata kunci: antibakteri, biji teratai, DPPH, fermentasi, total fenolik

Keywords

antibacterial; DPPH; fermentation; total phenolic; waterlily seed

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DOI: http://dx.doi.org/10.36974/jbi.v11i1.5553