AKTIVITAS ANTIOKSIDAN FERMENTASI KO-KULTUR ISOLAT JAMUR LOKAL RIAU Penicillium sp. DAN Trichoderma sp.
dc.contributor.author | Ferani, Aisya | |
dc.contributor.supervisor | Nurulita, Yuana | |
dc.contributor.supervisor | Rafi, Mohamad | |
dc.date.accessioned | 2022-10-17T07:52:06Z | |
dc.date.available | 2022-10-17T07:52:06Z | |
dc.date.issued | 2022-07 | |
dc.description.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. | en_US |
dc.description.sponsorship | FMIPA Universitas Riau | en_US |
dc.identifier.citation | Perpustakaan | en_US |
dc.identifier.other | Elfitra | |
dc.identifier.uri | https://repository.unri.ac.id/handle/123456789/10714 | |
dc.language.iso | en | en_US |
dc.publisher | Elfitra | en_US |
dc.subject | antioxidant | en_US |
dc.subject | co-culture | en_US |
dc.subject | fungi | en_US |
dc.title | AKTIVITAS ANTIOKSIDAN FERMENTASI KO-KULTUR ISOLAT JAMUR LOKAL RIAU Penicillium sp. DAN Trichoderma sp. | en_US |
dc.type | Article | en_US |
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