It has been widely known that sugar palm fruit (Arenga pinnata Merr) contains galactomannan that has antioxidant activity. Antioxidants are compounds that can inhibit free radical formation during oxidation reactions in the body that can cause disease. Antioxidant compounds are commonly found in natural sources. Some research has been conducted to increase antioxidant activity in natural sources through solid state fermentation by some fungi with natural sources as substrate. This research aims to increase antioxidant activity in sugar palm fruit through solid state fermentation by Aspergillus oryzae, by optimizing fermentation condition parameters using Central Composite Design method. The parameters were sugar palm fruit substrate (50-300 g), Aspergillus oryzae inoculum (10-30 mL/100 g substrate), and (NH 4 ) 2 SO 4 concentration (0-1% w/v). The fermentation was conducted at 37 o C for 12 days, and followed by extraction using 96% ethanol. Total Phenolic Content (TPC) was measured using reagent Folin-Ciocalteu and Total Antioxidant Capacity (TAC), expressed in IC 50 , and was measured by DPPH method. The highest TPC was 289.69 mg GAE/g that obtained when using 300 g of sugar palm fruit substrate, 30 mL/100 g substrate of inoculum, and 0.68% w/v (NH 4 ) 2 SO 4 . Meanwhile, the highest IC 50 obtained was 50 ppm when fermentation was carried out by using 300 g of sugar palm fruit substrate, 30 mL/100 g substrate of inoculum, and 0.087% w/v (NH 4 ) 2 SO 4 . From this result, it can be concluded that antioxidant activity of sugar palm fruit can be enhanced by Aspergillus oryzae through solid state fermentation method.
Toba Banana (Musa acuminata Colla) is a local banana in Toba region, North Sumatera, Indonesia. People only utilize its pulp fruit, then its peels can cause environmental problems. Carbohydrate in banana peel can be utilized as substrate to produce citric acid through fermentation. Citric acid is an organic compound that is widely used in several industries. This research aims to find the optimum condition of Toba banana peel as substrate to produce citric acid through submerged fermentation by Aspergillus niger. Parameters observed were substrate concentration 15-30% v/v, sucrose concentration 0-5% w/v, methanol concentration 0-4% v/v, and working volume 100-1000 mL. Sampling was conducted every 24 h during 5 days fermentation to measure its pH and citric acid concentration. The highest citric acid concentration was achieved on day 3 of the fermentation with concentration 15.31 g/L in pH condition 2.12, banana peel concentration of 222.3 g/L (22.23% w/v), sucrose concentration of 26.3 g/L (2.63% w/v), methanol concentration of 21.4 mL/L (2.14% v/v), and working volume 1000 mL. From this result, it can be concluded that Toba banana peel is a potential substrate for producing citric acid by Aspergillus niger through submerged fermentation in those optimum conditions.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.