Optimization Of Antioxidant Yield From Banana (Musa Sappientum L.) Peel Waste Through Fermentation Method

The activity of a phenol compounds serves as an anti-aging compound functions as an electron transfer inhibitor. In this study will be discussed about the optimization of the acquisition of antioxidants from "Musa sappientum" (Msp) peel with the Rhizopus oryzae fermentation technique using a solid state fermentation (SSF). The basis of solvent used is ethanol and methanol where methanol produces the highest antioxidant yield, which is 6.939 mg/g of banana peel at 50oC. The addition of Rhizopus oryzae mushrooms with a mass content of 0.02 grams, 0.1 grams, and 0.5 grams (Samples A, B, and C) aims to increase the content of phenol compounds in banana peels. Phenolic compounds from fermentation were analyzed qualitatively and quantitatively by using sodium carbonate (Na2CO3) and Folin-Ciocateu (FC) reagent. The results of the analysis show that there are deposits and color changes from yellow-orange to light blue. Measurement of absorbance values with UV-Vis spectrophotometry with standard gallic acid solution showed that the concentrations in samples A, B and C were 118.8 mg, 242.6 mg, and 123.4 mg, respectively. From these results it can be concluded that there is an effect of adding Rhizopus oryzae mushroom to phenol recovery. The outcome of this study is that the fermentation of phenol can be commercialized and widely used in the health and pharmaceutical industries