Bioactive compounds such as flavonoids, alkaloids, saponins, tannins, steroids, and phenols are some groups of compounds that have antioxidant and antibacterial activity. Many bioactive compounds are contained in plants. The increase in antioxidant and antibacterial activity in plants have been widely studied through fermentation methods with the help of microorganisms such as fungi or bacteria. Research had proven that antioxidant and antibacterial activity increased after fermentation. This literature review aims to study the potential of increasing antioxidant and antibacterial activity in galactomannan through fermentation method. One of the plants that contains galactomannan and has been known to have antioxidant and antibacterial activity is sugar palm fruit obtained from sugar palm tree (Arenga pinatta). Sugar palm trees grow in large numbers in Toba Regency and the fruits produced are only used as food. The potential of increasing antioxidant and antibacterial activity in galactomannan has not been much studied. This report reviews the antioxidant and antibacterial activity of various types of plant polysaccharides and the effect of fermentation on increasing the antioxidant and antibacterial activity. Based on the analysis of some literature, it can be concluded that the activity of antioxidant and antibacterial compounds contained in galactomannan are possible to be increased through fermentation process. The recommended fermentation methods are submerged fermentation, solid state fermentation, and liquid fermentation, and the recommended microorganisms are Rhizopus oryzae and lactic acid bacteria.
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.
Amylase is an enzyme that is used in various industries such as food, paper, and textile industries. Amylase can be produced by microorganisms through fermentation. Rhizopus oryzae is one of microorganisms that can produce amylase through fermentation. Tapioca solid waste has a good potential as a carbon source for microorganisms for producing amylase since it contains high carbohydrate. Tapioca solid waste produced in Toba Regency, North Sumatera, reaches 126 tonnes per day, and the use is limited as compost and forage. It is possible to use tapioca solid waste as a substrate for amylase production thus providing added value to it. Fermentation was carried out for 7 days at 35 °C. After extraction, amylase was partially purified by ammonium sulfate at 40% and 60% saturation level followed by dialysis. Amylase activity was determined spectrophotometrically using dinitrosalicylic acid (DNS) method. Partially purified amylase in 60% ammonium sulfate fraction has the highest activity of 47.6278 U/mL and the highest yield of 97.51% with purity level of 0.653 times. Optimum condition of amylase activity was at pH 6.5 and temperature of 60 °C with 30.1797 U/mL activity. The ability of amylase in hydrolyzing starch was analyzed in various time duration (3, 6, 9, and 12 h) and various ratio of enzyme against substrate (1: 2, 1:5, and 1:10). The highest hydrolysis activity of amylase was 44.3778 U/mL, obtained from the ratio 1:10 of enzyme against substrate and 12 h of hydrolysis time.
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