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

Abstract

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