POTENTIAL OF FERMENTED CASSAVA PEEL EXTRACT DRINK WITH Lactobacillus plantarum B1765 CULTURE STARTER AS ANTIOXIDANT

Abstract

Cassava peel is a source of phenolic that function as antioxidants. However, phenolic in nature is in the bound-shaped limits its potential as an antioxidant. A method to optimize antioxidant activity is fermentation. This research studied the growth of lactic acid bacteria (LAB), pH, total titratable acid (TTA), total phenolic content (TPC), and antioxidant activity of cassava peel extract drink with Lactobacillus plantarum B1765 as culture starter that fermented in 0, 12, 24, 36, 48, and 60 hours at 37ºC. Total LAB was determined using Total Plate Count, pH determination using pH meter, TTA using acid-base titration, TPC using Folin-Ciocalteu method, and antioxidant activity using DPPH radical scavenging method. These results showed that the length of fermentation affected increasing the total LAB, TTA, TPC, antioxidant activity, and decreasing of pH Total BAL increased optimally reached 4.91×10⁷ CFU/mL at 48 hours, while pH decreased, TTA, TPC, and antioxidant increased still occur up to 60 hours, with pH 3.52, TTA 0.247%, TPC 115.948 mg GAE/g, and IC₅₀ value 64.392 ppm which categorized as strong antioxidants. The resulting product has met the standards of fermentation beverage, so it could be developed as a potentially functional beverage as antioxidant agent.