Aktivitas Senyawa Bioaktif Jamur Tiram Putih (Pleurotus ostratus) dan Inulin dengan Formulasi yang Berbeda

Abstract

As public awareness of the importance of health continues to increase, the demand for food products containing bioactive compounds and providing health benefits has also increased. However, the development of products based on local resources rich in bioactive compounds remains limited. White oyster mushroom (Pleurotus ostreatus) is one potential source of bioactive compounds that can be further developed. Optimizing its potential requires efficient extraction methods and appropriate formulation to enhance the activity of its bioactive compounds. This study combined ultrasound-assisted extraction (UAE) and hot water extraction (HWE) to obtain white oyster mushroom extract, which was subsequently formulated with inulin as a commercial prebiotic. This study aimed to determine the physicochemical characteristics of the white oyster mushroom extract obtained through the combination of UAE and HWE and to evaluate the effects of different formulations of white oyster mushroom extract and inulin on the prebiotic index, prebiotic activity, total phenolic and flavonoid contents, and antioxidant activity. The resulting white oyster mushroom extract had a yield of 30.059%, moisture content of 10.201%, ash content of 3.186%, protein content of 1.128%, β-glucan content of 2.584%, and reducing sugar content of 0.105 mg/mL. The extract was formulated with inulin at five ratios, namely F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75), and F5 (0:100). Different formulations of white oyster mushroom extract and inulin resulted in different prebiotic index values for L. plantarum and L. paracasei. Both bacteria were able to grow in formulations containing either white oyster mushroom extract or inulin, but showed differences in substrate utilization. The unpurified extract also influenced prebiotic activity because it contained other components that may have supported the growth of E. coli.Meanwhile, increasing the proportion of white oyster mushroom extract in the formulations increased antioxidant activity, total phenolic content, and total flavonoid content.