PERBANDINGAN KADAR FENOLIK DAN AKTIVITAS ANTIMIKROBA RIMPANG JERINGAU (Acorus calamus) SEGAR DAN TERFERMENTASI

Abstract

ABSTRACT
Calamus rhizome contain phenolic as antimicrobial agent. Fermentation can increase the
releasing of phenolic content from plant cells. The aim of this research was to observe the
comparison of phenolic content and antimicrobial activity between fresh and fermented
calamus rhizome extract. Phenolic content was determined by using Folin-Ciocalteu method,
and antimicrobial test by agar well diffusion. Phenolic content of fresh and fermented
calamus rhizome extract respectively are 97,272±0,525 and 223,553±3,542 mgGAE/gram.
Inhibiton zone against Staphylococcus aureus are 4,04±0,05 and 8,24±0,58 mm, while
against Candida albicans are 14,90±0,57 and 18,16±1,47 mm. Fermentation increase phenolic
content and antimicrobial activity of calamus rhizome.
Key words: antimicrobial, calamus rhozome, fermentation, phenolic
ABSTRAK
Rimpang jeringau memiliki kandungan senyawa fenolik sebagai antimikroba. Fermentasi
dapat meningkatkan pelepasan senyawa fenolik pada sel tanaman. Penelitian ini bertujuan
untuk mengetahui perbandingan kadar fenolik dan aktivitas antimikoba ekstrak rimpang
jeringau segar dan terfermentasi. Penetapan kadar fenolik dilakukan dengan metode Folin-
Ciocalteu dan uji antimikroba dengan metode difusi sumuran. Kadar fenolik ekstrak jeringau
segar dan fermentasi secara berurutan sebesar 97,272±0,525 dan 223,553±3,542
mgGAE/gram. Daya hambat rimpang jeringau segar dan terfermentasi terhadap
Staphylococcus aureus sebesar 4,04±0,05 dan 8,24±0,58 mm, sedangkan terhadap Candida
albicans sebesar 14,90±0,57 dan 18,16±1,47 mm. Fermentasi dapat meningkatkan kadar
fenolik dan aktivitas antimikroba rimpang jeringau.
Kata kunci: antimikroba, fenolik, fermentasi, rimpang jeringau