AKTIVITAS ANTIOKSIDAN FERMENTASI KO-KULTUR ISOLAT JAMUR LOKAL RIAU Penicillium sp. DAN Trichoderma sp.

Abstract

Local isolates of the Riau fungus Penicillium sp. LBKURCC34, Trichoderma asperellum LBKURCC1 and Trichoderma asperelloides LBKURCC2 are well-known potential producers of secondary metabolites with several bioactivities, such as antioxidants. This study aims to determine the antioxidant activity of the co-culture extracts of these local isolates of Riau. Production of the compounds by co–culture fermentation and extraction of their fermentation media, Penicillium sp. LBKURCC34 and Trichoderma asperellum LBKURCC1 (Co-Culture A), Penicillium sp. LBKURCC34 and Trichoderma asperelloides LBKURCC2 (Co-Culture B) and the three fungi (Co-Culture C) were performed using organic solvents butanol (BuOH), ethyl acetate (EtOAc) and acetone (Ace). The antioxidant activity was analyzed by DPPH. Based on the research, co-cultured extracts of Butanol C and Acetone C were the most active antioxidant activity with IC50 values of 48.428 ± 3.956 μg/mL and 43.331 ± 3.994 μg/mL respectively.