Description:
Some herbal teas contain antioxidant compounds that can neutralize the free radicals. Aquilaria malaccencis is used to make teas in Indonesia and other countries and has been identified having antioxidant properties. This study aimed to determine the characteristics of tea made from A. malaccencis leaves and fermented with Lactobacillus plantarum for 48, 96, and 192 hours. The features investigated were antioxidant activity measured with DPPH assay, total phenol, and flavonoid content measured spectrophotometer. The fermentation results at 48, 96, and 192 hours were a pale yellow, sour aroma, and sour taste. Total LAB content of 8.49 x 106 CFU/mL, 7.42 x 106 CFU/mL, and 2.6 x 1010 CFU/ mL, respectively. Antioxidant activity (IC50) at 48, 96, and 192 hours was 439.444 µg/ml; 235.309 µg/ml and 190.33 µg/ml. Total phenolic content (mg/g GAE) at 48, 96 and 192 hours was 22.561; 18.173, and 21.14. Total flavonoid content (mg/g QE) at 48, 96, and 192 hours was 1.901; 1.938, and 3.76. This research concluded that L. plantarum, a starter for fermented tea made from A. malaccensis Lam. leaves, could produce appropriate characteristics for its functional food consumption. The best fermentation time was 192 hours with an IC50 value of 190.33±1.64 µg/ml, total phenol content of 36.346 mg/g GAE, and total flavonoid content of 3.876±0.317 mg/g QE

URL:
http://103.158.96.210:88/web_repository/uploads/38426-204982-2-PB.pdf

Type:
Journal

Document:
Diploma III Farmasi

Date:
23-06-2024

Author:
PRATIWI APRIDAMAYANTI