Extraction And Identification Of Polyphenol Compounds From Red Galangal Rhizom (Alpinia officinarum) Fermented by Lactobacillus plantarum using GC-MS Method Eka Fitasari(1*), Osfar Sjofjan(2), Eko Widodo(2), Lilik Eka Radiati(2)
1)Doctoral Program, Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
*Corresponding author, eka_fitasari83[at]yahoo.co.id
2)Faculty of Animal Science, Universitas Brawijaya, Malang 65145, Indonesia
Abstract
The use of galangal-derived animal feed additives requires proper treatment to increase its bioactive components. This study aims to increase the polyphenol components in red galangal flour (Alpinia officinarum) through fermentation and extraction processes. The method used was a completely randomized design with four treatments, namely galangal without fermentation and galangal fermented using Lactobacillus plantarum. Each treatment was then extracted using two types of solvents: 70% ethanol and aquades. The results showed that extraction using 70% ethanol on galangal fermented with Lactobacillus plantarum had a significant effect (p<0.05) on total phenols and antioxidant activity. In addition, this extraction also increased total flavonoids compared to unfermented galangal. Analysis of polyphenol content using GC-MS showed that the main components contained in the fermented galangal extract included 1-pentanol, 2,3-dimethyl- silanol, trimethyl- pentanoic acid, 4-oxo-, ethyl ester- 2,3-diethoxy-propionic acid, ethyl ester- 9-octadecanoic acid (Z), methyl ester- and 2-propenoic acid, 3-(4-methoxyphenyl)-, 2-ethyl ester. These components contribute to the increase in total phenolic components in fermented galangal extract compared to non-fermented.
Keywords: red galangal, Lactobacillus plantarum, extraction, fermented, polyphenol
