| Abstrakt: |
Alpinetin (7-hydroxy-5-methoxyflavanone) is a flavonoid with anti-bacterial, anti-inflammatory, and other important therapeutic effects, so it has significant potential benefits. Rice husks or bran from rice are known to contain antioxidants, one of which is flavonoids. The addition of mold in the fermentation process can be used to enrich the lipid content of the fermented bran. Therefore, Aspergillus terreus chose as a mold. In this study, the fermentation process varied in the volume of mold inoculum with variables 1, 3, 5, 7, and 9 mL in the fermentation medium, respectively. Inoculum volume variables are related to the metabolic products of the mold used, Aspergillus terreus, where the metabolic products in the form of desaturase and elongase enzymes catalyze the formation of unsaturated fatty acids. This unsaturated fatty acid content was tested qualitatively using LC-MS/MS-TQF. The results showed that the volume of inoculum with a variation of 7 mL had the highest lipid yield of 19.94% and with the detection of alpinetin content in RT 13.04 with an area (%) of 31.03%. [ABSTRACT FROM AUTHOR] |
