Perbandingan Kadar Fenolik Total Antara Seduhan Daun Gaharu Dan Kombucha Daun Gaharu (Aquailaria malaccensis)

Abstract

Agarwood leaf contains flavonoid, alkaloid, terpenoid, steroid, triterpenoid, so it is potential as an
antioxidant. Fermentation can increase the antioxidant activity due to the increasing of phenolic
compound. This study aims to determine the comparison of total phenolic content of agarwood leaf brew
and agarwood (Aquailaria malaccensis) leaf kombucha. The agarwood leaf simplicia was prepared by
brewing it at 80°C for 30 minutes, then fermented with kombucha for 10 days with 10% of sugar
addition. The organoleptic testing includes dye, flavor, aroma and pH. The agarwood leaf brew and
kombucha were identified their phenolic, flavonoid, tannin, and anthraquinone. Finding shows that they
positively contain phenolic, flavonoid, tannin. The total phenolic content was tested by the Follin
Ciocalteau method. The determination result shows that total phenolic content of agarwood leaf brew
is equal to 28.524 ± 0.359 mgGAE/gram and the total phenolic of agarwood leaf kombucha is equal to
62.857 ± 2.104 mgGAE/gram. It can be concluded that there is a difference of total phenolic content
between the agarwood leaf brew and agarwood leaf kombucha, which has increased after the
fermentation.