Uji Aktivitas Antijamur Sari Buah Mengkudu (Morinda Citrifolia L.) Terfermentasi Terhadap Candida Albicans

Abstract

Candida albicans is an opportunistic fungus that normally exists as part of human normal flora but may cause infection when immune balance is disrupted. The increasing concern regarding antifungal resistance encourages the exploration of alternative natural antifungal agents. Fermented noni fruit (Morinda citrifolia L.) contains various bioactive compounds, including flavonoids, alkaloids, saponins, and coumarin derivatives, whose biological activity may be enhanced through fermentation. This study aimed to evaluate the antifungal activity of fermented noni juice against Candida albicans and to determine the most effective concentration. Fermented noni juice obtained from a local herbal producer in Jember, Indonesia, was concentrated using freeze-drying to preserve thermolabile compounds. The sample was prepared at concentrations of 40%, 50%, and 60%. Antifungal activity was evaluated using the agar well diffusion method with three independent replications. A nystatin suspension (100,000 IU) was used as the positive control, while sterile distilled water sered as the negative control. Statistical analysis was performed using IBM SPSS Statistics version 30.0.0.0. Since the data did not meet the assumption of normality, non-parametric stastical analysis was conducted using the Kruskal–Wallis test followed by the Mann Whitney post hoc test. The results showed that fermented noni juice exhibited antifungal activity at all tested concentrations, indicated by the formation of inhibition zones. However, all inhibition diameters were below 10 mm, indicating weak antifungal activity. The 60% concentration produced the largest inhibition zone (3.15–4.40 mm). Statistical analysis revealed a significant difference among treatment groups (p = 0.011). Although its activity was lower than nystatin, fermented noni juice demonstrated potential as a natural antifungal agent against Candida albicans.