Bioconversion of anthocyanin to anthocyanidin from fermented fruit and vegetable waste by Leuconostoc mesenteroides as probiotik food material

Abstract

Organic waste, especially fruit and vegetables is currently a major problem in the world due to serious risks to human health and the environment. On the other hand, fruit and vegetable waste contains anthocyanin (flavonoid of polyphenol) compounds that can produce antioxidant to inhibit oxidation reaction caused by free radicals such as diseases that exist in the digestive tract. it has been an important thing to make a bioproduct solution associated with the animal element’s feed ingredients. The result of this study showed that an anthocyanidin from isolates fruit and vegetable was successfully identified by (i) fermentation time variations used are 0; 1; 3; 5 and 7 days resistant to acid pH 4. The compound isolation process use liquid-liquid extraction method with ethanol 96% by diluting 1:3 in the anaerobic jar (ii) Lactic Acid Bacteria (LAB) were gram positive purple colored and basil shape based on Gram staining (iii) thus, an antimicrobial activity was shown by clear zone with E15 which were 18 mm, 20 mm and 24 mm from 72 hours incubation on nutrient media Euschericia coli.