Fermentasi daun mangrove Rhizophora mucronata sebagai teh herbal Fermentation of mangrove leaves (Rhizophora mucronata) as herbal tea
Abstract
Rhizophora mucronata is a type of mangrove commonly found in Indonesia. The leaves of this plant contain various secondary metabolites, such as tannins, carotenoids, phenols, chlorophyll, and alkaloids, which have the potential to be used as ingredients in fermented herbal tea. Tannin compounds are safe for consumption and have various functions, including antioxidant, antibacterial, anticancer, and anti-allergic properties. This study aims to determine the optimal fermentation time for mangrove leaves as a raw material for herbal tea using the BAL Lactobacillus plantarum SK (5) starter. A completely randomized design (CRD) was used with fermentation duration treatments (0, 1, 2, 3, and 4 days) and three replications. The characteristics of the raw materials were tested for heavy metals, moisture content, ash, and phytochemicals. The research on herbal tea production involved mixing mangrove leaves (20 g) and aquades (60 mL), adding a starter (10% (v/b)), and then fermenting for four days at a temperature of 37°C. Analysis includes the measurement of pH, total titratable acidity (TTA), total bacteria, and total lactic acid bacteria (LAB). The heavy metal content, moisture content, and ash of the mangrove leaves meet SNI requirements. Flavonoid, phenol, saponin, tannin, and steroid compounds were detected in the raw material and fermentation product of R. mucronata mangrove leaves. The best fermentation time was obtained on the second day with a pH value of 4.9, TAT of 2.4%, and total BAL (1.7 log CFU/mL). The treatment duration of mangrove leaf fermentation showed changes in pH, TAT, total bacteria, and total BAL values during the fermentation process. The pH value, TAT, total bacteria, and total BAL during the fermentation process indicate that mangrove leaves have the potential to be used as fermented herbal tea.
References
Adhikari, A., Ray, M., Das, A., Sur, T. (2016). Antidiabetic and antioxidant activity of Rhizophora mucronata leaves (Indian sundarban mangrove): An in vitro and in vivo study. AYU (An International Quarterly Journal of Research in Ayurveda).37(1). https://doi.org/:doi:10.4103/ayu.ayu_182_15
Agustine, L., Okfrianti, Y., & Jum, J. (2018). Identifikasi total bakteri asam laktat (BAL) pada yoghurt dengan variasi sukrosa dan susu skim. Jurnal Dunia Gizi, 1(2), 79-83.
Akasia, A.I., Putra I.D.N., & Putra, I.N.G. (2021). Skrining fitokimia ekstrak daun mangrove Rhizophora mucronata dan Rhizophora apiculata yang dikoleksi dari kawasan mangrove Desa Tuban, Bali. Journal of Marine Research and Technology, 4(1), 16-22. https://doi.org/10.24843/jmrt.2021.v04.i01.p03
Anwar, L.O., & Hardjito L. (2014). Fermentasi tambelo dan karakteristik produknya. Jurnal Pengolahan Hasil Perikanan Indonesia. 17 (3): 254-262. https://doi. org/10.17844/jphpi.v17i3.8914
[AOAC] Association of Official Analytical Chemists. (2005). Official Methods of Analysis of the Association of Official Analytical Chemists. AOAC.
Bhattacharya, S., Gachhui, R., & Sil, P. C. (2013). Hepatoprotective properties of kombucha tea against TBHP-induced oxidative stress via suppression of mitochondria dependent apoptosis. Pathophysiology, 20(1), 59–70.
Banerjee, D., Chakrabarti, S., Hazra, A. K., Banerjee, S., Ray, J., & Mukherjee, B. (2008). Antioxidant activity and total phenolics of some mangroves in Sundarbans. African Journal of Biotechnology, 7(6), 805-810.
[BSN] Badan Standardisasi Nasional. (2006). SNI 01-2332.3-2006. Cara Uji Mikrobiologi-Bagian 3: Penentuan Angka Lempeng Total (ALT) Pada Produk Perikanan. Jakarta: Badan Standardisasi Nasional.
[BSN] Badan Standardisasi Nasional. (2004). Cara uji derajat keasaman (pH) dengan menggunakan alat pH meter. SNI-06-6989.11-2004. Jakarta: Badan Standarisasi Nasional.
Cai, C., Ma, J., Han, C., Jin, Y., Zhao, G., & He., X. (2019). Extraction and antioxidant activity of total triterpenoids in the mycelium of a medicinal fungus, Sanghuangporus sanghuang. Scientific reports, 9(1), 7418.
Chakravorty, S., Bhattacharya, S., Chatzinotas, A., Chakraborty, W., Bhattacharya, D., & Gachhui, R. (2016). Kombucha tea fermentation: Microbial and biochemical dynamics. International Journal of Food Microbiology, 220, 63–72.
Desniar. (2012). Karakterisasi bakteri asam laktat dari produk fermentasi ikan (bekasam). [Disertasi]. Institut Pertanian Bogor.
Desniar, Setyaningsih, I., & Fransiska, I. M. (2023). Perubahan kimiawi dan mikrobiologis selama fermentasi bekasam ikan nila menggunakan starter tunggal dan campuran. Jurnal Pengolahan Hasil Perikanan Indonesia, 26(3), 414-424. http://dx.doi.org/10.17844/jphpi.v26i3.50664
Dewi, P. K., Hastuti, E. D., & Budihastuti, R. (2018). kemampuan akumulasi logam berat tembaga (Cu) pada akar mangrove jenis Avicennia marina (Forsk.) dan Rhizophora mucronata (Lamk.) di lahan tambak. Jurnal Akademika Biologi, 7(4), 14-19.
Direktorat Konservasi Tanah dan Air. (2021). Peta mangrove nasional. Jakarta: Direktorat Konservasi Tanah dan Air, Ditjen PDASRH
Fardiaz, S. (1992). Mikrobiologi Pengolahan Pangan Lanjutan. Pusat Antar Universitas Pangan dan Gizi. Institut Pertanian Bogor. Bogor. 283 hlm.
Febriyanto, Y., Perwira, I. Y., & Sari, A. H. W. (2022). Perbandingan kandungan logam berat pada sedimen di kawasan hutan mangrove Perancak dan Tahura Ngurah Rai. Current Trends in Aquatic Science, 5(1), 34–39.
Gazali, M., Nurjanah, N., & Zamani, N. P. (2018). Eksplorasi senyawa bioaktif alga cokelat Sargassum sp. Agardh sebagai antioksidan dari Pesisir Barat Aceh. Jurnal Pengolahan Hasil Perikanan Indonesia, 21(1), 167-178.
Gorniak, I., Bartoszewski, R., & Króliczewski, J. (2019). Comprehensive review of antimicrobial activities of plant flavonoids. Phytochemistry reviews, 18, 241-272.
Hardiningtyas, S. D., Purwaningsih, S., & Handharyani, E. (2014). Aktivitas antioksidan dan efek hepatoprotektif ekstrak etil asetat daun bakau api-api (Avicennia marina) pada tikus yang diinduksi karbon tetraklorida. Jurnal Pengolahan Hasil Perikanan Indonesia, 17(1), 81-88. https://doi.org/10.17844/jphpi.v17i1.8140.
Haryati, E. S., Diba, F., Wahdina. (2015). Etnobotani tumbuhan berguna oleh masyarakat sekitar kawasan KPH model Kapuas Hulu. Jurnal Hutan Lestari, 3(3), 434-445. https://doi.org/10.26418/jhl.v3i3.11370.
Harborne, J. B. (1987). Metode Fitokimia Penuntun Cara Modern Menganalisis Tumbuhan. Padmawinata K, Soediro I, penerjemah. Bandung (ID): Institut Teknologi Bandung.
Hidayatullah, M., & Pujiono, E. (2014). Struktur Dan Komposisi Jenis Hutan Mangrove Di Golo Sepang–Kecamatan Boleng Kabupaten Manggarai Barat. Jurnal Penelitian Kehutanan Wallacea, 3(2), 151-162.
Jacoeb, A., Suptijah, P., & Murni, D. (2011). Aktivitas antioksidan dari daun mangrove api-api (Avicennia marina) yang diekstraksi dengan pelarut metanol. Jurnal Pengolahan Hasil Perikanan Indonesia, 14(3), 199-204. https://doi.org/10.17844/jphpi.v14i3.8057
Jayabalan, R., Marimuthu, S., & Swaminathan, K. (2007). Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Food Chemistry, 102(1), 392–398.
Kulshreshta, M. J., Kulshreshta, D. K., Rastogi, R. P. (1972). The triterpenoids. Phytochemistry, 11(8), 2369-2381. https://doi.org/10.1016/s0031-9422(00)88503-9.
Lelita, D. I., Rohadi, R., & Putri, A. S. (2018). Sifat antioksidatif ekstrak teh (Camellia sinensis Linn.) jenis teh hijau, teh hitam, teh oolong dan teh putih dengan pengeringan beku (freeze drying). Jurnal Teknologi Pangan dan Hasil Pertanian, 13(1), 15-30.
Li, L., Wang, L., Fan, W., Jiang, Y., Zhang, C., Li, J., & Wu, C. (2020). The application of fermentation technology in traditional Chinese medicine: A review. The American journal of Chinese medicine, 48(04), 899-921.https://doi.org/:10.1142/S0192415 X20500433
Loncar, E., Djuric, M., Malbasa, R., Kolarov, L. J., & Klasnja, M. (2006). Influence of working conditions upon Kombucha conducted fermentation of black tea. Food and Bioproducts Processing, 84(3), 186–192.
Mailia, R., Yudhistira, B., Pranoto, Y., Rochdyanto, S., Rahayu, ES. (2015). Ketahanan panas cemaran Escherichia coli, Staphylococcus aureus, Bacillus cereus dan bakteri pembentuk spora yang diisolasi dari proses pembuatan tahu di Sudagaran Yogyakarta. Jurnal Agritech. 35(3), 300– 308. https://doi.org/:10.22146/agritech.9341.
Mahardika, R. G., & Roanisca, O. (2018). Aktivitas antioksidan dan fitokimia dari ekstrak etil asetat pucuk idat (Cratoxylum glaucum). Indonesian Journal of Chemical, 5(2), 69-74 https://doi.org/:10.30598//ijcr.2018.5-rob.
Mandang, M. S. S., Sahambangun, D. E., Masinambou, C. D., & Dotulong, V. (2021). Daun mangrove Sonneratia alba sebagai teh fungsional. Media Teknologi Hasil Perikanan, 9(3), 93-99.
Mokgadi, J., Turner, C., Torto, N. (2013). Pressurized hot water extraction of alkaloids in goldenseal. American Journal of Analytical Chemistry, 4, 394-403. https://doi.org/10. 4236/ajac.2013.48050.
Musa, L. B., Mamat, H., Aziz, Z. A., & Abu Bakar, M. F. (2015). Effect of different drying methods on phytochemicals and antioxidant properties of unfermented and fermented teas from Sabah Snake Grass (Clinacanthus nutans Lind.) leaves. International Food Research Journal, 22(2), 661–670.
Nurzaman, F., Djajadisastra, J., Elya, B. (2018). Identifikasi kandungan saponin dalam ekstrak kamboja merah (Plumeria rubra L.) dan daya surfaktan dalam sediaan kosmetik. Jurnal Kefarmasian Indonesia, 8(2), 85-93. https://doi.org/:10.22435/jki.v8i2.325
Nzogong, R. T., Ndjateu, F. S. T., Ekom, S. E., Fosso, J. A. M., Awouafack, M. D., Tene, M., Yane, P., Morita, H., Choudhary, M. I., Tamokou, J. D. (2018). Antimicrobial and antioxidant activities of triterpenoid and phenolic derivatives from two Cameroonian Melastomataceae plants: Dissotis senegambiensis and Aphiblemma monticola. BMC Complementary and Alternative Medicine, 18(159), 1-11. https://doi.org/10.1186/s12 906 -018-2229-2
Opasola, O. A., Adeolu, A.T., Iyanda, A.Y., Adewoye, S.O., & Olawale, S.A. (2019). Bioaccumulation of heavy metals by Clarias gariepinus (African Catfish) in Asa River, Ilorin, Kwara State. Journal of Health and Pollution, 9(21), 190303. https://doi.org/10.5696/2156-9614-9.21.190303
Perez, A. D. L., Leyva-López, N., Gutierrez-Grijalva, E. P., Heredia, J. B. (2016). Phenolic compounds: Natural alternative in inflammation treatment. A Review. Cogent Food & Agriculture, 2, 1-14. https://doi.org/:10.1080/23311932.2015.1131412.
Pracheta Febricia, G., Ayu Nocianitri, K., Kartika Pratiwi, IDP. (2020). Pengaruh lama fermentasi terhadap karakteristik minuman probiotik sari buah terong belanda (Solanum betaceum Cav ) dengan Lactobacillus sp F213. Jurnal Ilmu dan Teknologi Pangan (ITEPA), 9(2), 170-180. https://doi.org/:10.24843/itepa.2020.v09 .i02.p07
Putri, H. D., Elfidasari, D., Haninah, & Sugoro, I. (2022). Bahaya kandungan logam berat (Cd, Hg, Pb) pada produk olahan Pterygoplichthys pardalis asal Sungai Ciliwung Jakarta bagi kesehatan manusia. Jurnal Pengolahan Pangan, 7(1), 7–13.
Purwaningsih, S., Santoso, J., & Garwan, R. (2013). Perubahan fisiko-kimiawi, mikrobiologi dan histamin bakasang ikan cakalang selama fermentasi dan penyimpanan. Jurnal Teknologi dan Industri Pangan, 24(2), 168-168.
Ridlo, A., Pramesti, R., Koesoemadji, K., Supriyantini, E., & Soenardjo, N. (2017). Aktivitas antioksidan ekstrak daun mangrove Rhizopora mucronata. Buletin Oseanografi Marina, 6(2), 110-116.
Silitonga, P.R.A., Setyati, W. A., Susanto, A. B., & Sibero, M., T. (2022). Pengaruh fermentasi Gracilaria verrucosa dengan penambahan starter Lactobacillus plantarum pada profil metabolit dan aktivitas biologisnya. Journal of Marine Research, 11(2), 309-319.
Subramanian, N., Venkatesh, P., Ganguli, S., Sinkar, VP. (1999). Role of polyphenol oxidase and peroxidase in the generation of black tea theaflavins. Journal of Agricultural and Food Chemistry 47(7), 2571–2578. https://doi.org/:10.1021/jf981042y
Subagiyo, S., Margino, S., Triyanto, & Widada, S. (2015). Pengaruh pH, suhu, dan salinitas terhadap pertumbuhan dan produksi asam organik bakteri asam laktat. Ilmu Kelautan: Indonesian Journal of Marine Sciences, 20(4), 187-194. https://doi.org/:10.14710/ik.ijms.20.4.187-194
Sumartini, Harahap, K.S., & Luthfiyana, N. (2022). Efektivitas penambahan serbuk daun mangrove (Sonneratia caseolaris) terhadap kualitas dan umur simpan roti tawar. Jurnal Pengolahan Hasil Perikanan, 25(2), 281-293. http://dx.doi org/10.17844/jphpi.v25i2.40708
Sumartini., & Purnamasari, R. (2021). Ekstrak daun mangrove (Sonneratia caseolaris) sebagai pengawet alami ikan tongkol (Euthynnus affinis) selama penyimpanan. Jurnal Airaha, 10(1), 109-122.
Setiarto, R. H. B. (2020). Teknologi Fermentasi Pangan Tradisional dan Produk Olahannya. Guepedia.
Sharma, K., Kumar, V., Kaur, J., Tanwar, B., Goyal, A., Sharma, R., Gat, Y., Kumar, A. (2019). Health effects, sources, utilization and safety of tannins: a critical review. Toxin Reviews, 1(1), 1-13. https://doi.org/:10.1080/15569543.2019.1662813.
Susilowati, R., Koesoemawardani, D., & Rizal, S. (2014). Profil proses fermentasi rusip dengan penambahan gula aren cair. Jurnal Teknologi & Industri Hasil Pertanian, 19(2), 137-148.
Terahara, N. (2015). Flavonoids in foods: a review. Natural Product Communications, 10(3), 521-528. https://doi.org/:10.1177/1934578X1501000334.
Usman, U., Fildzania, D., & Fauzi, I. (2022). Uji Aktivitas antioksidan dan antidiabetes ekstrak daun mangrove Rhizopora mucronata. Jurnal Sains dan Kesehatan, 4(1), 28-35. https://doi.org/10.25026/jsk.v4i1.724
Van der Meulen, R., Scheirlinck, I., Van Schoor, A., Huys, G., Vancanneyt, M., Vandamme, P., & De Vuyst, L. (2007). Population dynamics and metabolite target analysis of lactic acid bacteria during laboratory fermentations of wheat and spelt sourdoughs. Applied and Environmental Microbiology, 73(15), 4741–4750. https://doi.org/10.1128/AEM.00315-07.
Villarreal-Soto, S. A., Beaufort, S., Bouajila, J., Souchard, J. P., & Taillandier, P. (2018). Understanding kombucha tea fermentation: A review. Journal of Food Science, 83(3), 580–588.
Wahyuni, S., Sulardiono, B., & Hendrarto, B. (2015). Strategi pengembangan ekowisata mangrove wonorejo, kecamatan rungkut surabaya. Management of Aquatic Resources Journal (MAQUARES), 4(4), 66-70.
Yuan, J., Hao, L. J., Wu, G., Wang, S., Duan, J. ao, Xie, G. Y., & Qin, M. J. (2015). Effects of drying methods on the phytochemicals contents and antioxidant properties of chrysanthemum flower heads harvested at two developmental stages. Journal of Functional Foods, 19, 786–795. https://doi.org/10.1016/j.jff.2015.10.00
Zuraidah, S. S. (2020). Karakterisasi jamur pliek u dan uji antagonis terhadap bakteri Staphylococcus aureus. Laporan Penelitian, Universitas Islam Negeri Ar-Raniry Banda Aceh.
Zhabinskii, V. N., Khripach, N. B., Khripach, V. A. (2015). Steroid plant hormones: Effects outside plant kingdom, Steroids, 97(1), 87–97. https://doi.org/:10.1016/j.steroids. 2014.08.025
Zhang, H., Qi, R., & Mine, Y. (2019). The impact of oolong and black tea polyphenols on human health. Food Bioscience, 29, 55-61. https://doi.org/10.1016/j.fbio.2019.03.00
Authors
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Article Details
