Putut Har Riyadi, Tri Winarni Agustini, Eko Susanto, Apri Dwi Anggo, Asmanik Asmanik, Eko Farida, Irma Sarita Rahmawati, Tantri Anggia Wardani, Muhammad Hauzan Arifin, Ravindran Balasubramani
Fermentation enhances the nutritional value of antioxidants in food. Fermentation breaks down the cell wall structure of the ingredients and activates enzymes that release bound compounds, such as antioxidant phenolics. This study aimed to assess the effect of fermentation time on Spirulina sp. regarding antioxidant activity, pH, consumer preference and low molecular weight bioactive compounds. The results showed that the best fermentation time was the first day with the highest antioxidant activity of 86.82 % a pH value of 4.76; phytochemical screening analysis indicated the presence of positive compounds from the flavonoid, alkaloid, steroid, triterpenoid, catechol and phenolic groups; total phenolic content of 147.548 μg/mL; presence of 9 essential amino acids and seven nonessential amino acids; consumer preference level of 7.22 < μ < 7.50; and the primary low molecular weight bioactive compound is hexadecenoic acid with an area of 55.77 %. The findings indicated that beverages fermented with Spirulina sp. possess the potential to serve as promising health-functional beverages, given their abundance of active compounds that are advantageous to health. © The Author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited (https://creativecommons.org/licenses/by/4.0/)
Department of Fisheries Product Technology, Faculty of Fisheries and Marine Science, Universitas Diponegoro, Semarang, 50 275, Indonesia; Marine and Land Bioindustry Research Center, National Research and Innovation Agency, Central Jakarta, 10340, Indonesia; Department of Nutrition, Faculty of Medicine, Semarang State University, Semarang, 50229, Indonesia; Department of Nutrition, Faculty of Medicine, Brawijaya University, Malang, 65145, Indonesia; Department of Environmental Energy and Engineering, Kyonggi University, Yeongtong-gu, 16 227, South Korea
