DOI: https://doi.org/10.14710/gjec.2023.21369

Analisis Aktivitas Antiglikasi pada Berbagai Konsentrasi Ekstrak Etanol dari Produk Fermentasi Daun Matoa

Adhina Choiri Putri  -  Department of Chemistry, Diponegoro University, Indonesia
Meiny Suzery  -  Department of Chemistry, Diponegoro University, Indonesia
*Agustin L.N. Aminin orcid scopus  -  Department of Chemistry, Diponegoro University, Indonesia
Open Access Copyright 2024 Greensphere: Journal of Environmental Chemistry

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Abstract

Penyebab penyakit degeneratif salah satunya disebabkan oleh kondisi penurunan fungsi organ dalam tubuh yang dapat ditandai dari kerusakan struktur protein. Reaksi glikasi protein yang menghasilkan produk amadori mengarah pada pembentukan AGEs (Advanced Glycation End Products) yang bersifat radikal. Senyawa antiglikasi memiliki potensi menghambat kerusakan protein lebih lanjut. Metode solid state fermentation (SSF) menggunakan Aspergillus niger dapat menghasilkan enzim yang melimpah, yang berkontribusi terhadap degradasi makromolekul dan mampu meningkatkan bioaktivitasnya. Penelitian ini berfokus pada penentuan aktivitas antiglikasi produk fermentasi daun matoa. Variasi konsentrasi pada pengujian aktivitas antiglikasi dilakukan pada konsentrasi 50 hingga 1000 ppm. Data menunjukkan persen inhibisi produk fermentasi lebih rendah dibanding produk non-fermentasi. Semakin tinggi konsentrasi yang digunakan maka semakin tinggi persen inhibisinya. Variasi konsentrasi menunjukkan adanya pengaruh yang signifikan terhadap penurunan aktivitas antiglikasi (p<0,05). Aktivitas antiglikasi daun matoa sebelum dan sesudah fermentasi masuk dalam kategori sedang (medium).

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Keywords: variasi konsentrasi, fermentasi solid state; Aspergillus niger; antiglikasi
Funding: Universitas Diponegoro

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