PENGARUH PROSES FERMENTASI AEROB DAN ANAEROB TERHADAP KADAR FLAVONOID DAN STEROID PADA DAUN SUKUN HIJAU (Artocarpus altilis (Parkinson) Fosberg) YANG DIFERMENTASI

This study investigates the impact of aerobic and anaerobic fermentation processes on flavonoid and steroid levels in green breadfruit (Artocarpus altilis (Parkinson) Fosberg) fermented leaves. The research evaluated flavonoid and steroid content after fermentation periods of 5 days and 10 days under both aerobic and anaerobic conditions. Results showed that after 5 days of fermentation, the flavonoid content was 0.729 under aerobic conditions and 0.825 under anaerobic conditions. Additionally, after 10 days of fermentation, the flavonoid content decreased to 0.605 under aerobic conditions and 0.664 under anaerobic conditions. Regarding steroid content, after 5 days of fermentation, aerobic conditions yielded 11.425 while anaerobic conditions produced 10.549. After 10 days, aerobic fermentation resulted in 10.861, whereas anaerobic fermentation resulted in 10.125. These findings suggest that both the duration and the type of fermentation process significantly influence the levels of flavonoids and steroids in fermented breadfruit leaves.