Mangosteen rind (Garcinia mangostana Linn) fermentation with Saccharomyces cerevisiae yeast to increase antioxidant level

Abstract

The presence of free radicals causes various diseases in the body. Free radicals are atoms or groups that have one or more unpaired electrons. In protecting the body from free radical attack, antioxidant substances stabilize free radicals by complementing the lack of electrons from free radicals, thereby inhibiting chain reactions. Mangosteen fruit is an abundant agricultural food product in Indonesia, with a production of more than 190 thousand tons of mangosteen each year, this is directly proportional to the abundant amount of mangosteen rind waste. Mangosteen rind contains relatively high polyphenols compounds, which act as antioxidants, but have not been widely used. The fermentation process is one of the most effective ways to utilize mangosteen rind waste to produce antioxidants to ward off free radicals that enter the body. One of the most widely used microorganisms in fermentation is Saccharomyces cerevisiae. Besides being cheap, easier to obtain, and commonly used in food and beverage industries, Saccharomyces cerevisiae yeast is proven to increase fruit antioxidant levels through fermentation. The purpose of this study is to determine the optimum fermentation of mangosteen rind biomass concentration with yeast (Saccharomyces cerevisiae) to produce the best antioxidant activity. The results showed that fermented mangosteen rind with the 20% mangosteen rind powder sample using Saccharomyces cerevisiae produced high antioxidant activity, namely 5.93 ppm antioxidant.