Analisis Kandungan Vitamin C dan Kadar Antioksidan Teh Kombucha Daun Pandan Wangi (Pandanus amaryllifolius) dengan Pemanis Stevia Berdasarkan Lama Fermentasi
Abstract
This research aims to analyze the vitamin C content and antioxidant levels of fragrant pandan leaves with stevia sweetener based on fermentation time, so as to obtain the most optimum vitamin C content and antioxidant levels in kombucha tea. The research method is experimental research, namely by varying the fermentation time in making kombucha tea. The results of the research show that the longer the fermentation process takes to raise the pH of kombucha tea, the clearer the color of the kombucha tea is, the longer the fermentation process takes. The optimum vitamin C content was obtained on the 13th day of fermentation at 14.67 mg/100 g, and the optimum antioxidant content was also obtained on the 13th day of fermentation at 77.94%. The results obtained from physical observations include color, taste, and aroma.
Keywords: Antioxidants, Fermentation Time, Kombucha Tea, Vitamin C
References
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Goh, W. N., Rosma, A., Kaur, B., Fazilah, A., Karim, A. A., & Bhat, R. (2012). Fermentation of Black Tea Broth (Kombucha): I. Effects of Sucrose Concentration and Fermentation Time on Yield of Microbial Cellulose. International Food Research Journal, 19, 109–117. http://ifrj.upm.edu.my/19%20(01)%202011/(15)IFRJ-2011-105%20Rajeev.pdf
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Pratiwi, A., Elfita, E., & Riris, A. (2012). Pengaruh Waktu Fermentasi terhadap Sifat Fisik dan Kimia pada Pembuatan Minuman Kombucha dari Rumput Laur Sargassum sp. Maspari Journal, 4(1), 131–136. https://doi.org/10.56064/maspari.v4i1.1438
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Puspitasari, Y., Palupi, R., & Nurikasari, M. (2017). Analisis Kandungan Vitamin C Teh Kombucha Berdasarkan Lama Fermentasi Sebagai Alternatif Minuman untuk Antioksidan. Global Health Science (GHS), 2(3), 245–253. http://dx.doi.org/10.33846/ghs.v2i3.137
Suhardini, P. N., & Zubaidah, E. (2016). Studi Aktivitas Antioksidan Kombucha Dari Berbagai Jenis Daun Selama Fermentasi. Jurnal Pangan dan Argoindustri, 4(1), 221–229. https://jpa.ub.ac.id/index.php/jpa/article/view/322
Sukandar, D., Hermanto, S., & Lestari, E. (2008). Uji Toksisitas Ekstrak Daun Pandan Wangi (Pandanus amaryllifolius Roxb.) dengan Metode Brine Shrimp Lethality Test (BSLT). Jurnal Kimia VALENSI, 1(2), 63-70. https://doi.org/10.15408/jkv.v1i2.217
Wistiana, D., & Zubaidah, E. (2015). Karakteristik Kimiawi dan Mikrobiologis Kombucha dari Berbagai Daun Tinggi Fenol Selama Fermentasi. Jurnal Pangan dan Agroindustri, 3(4), 1446–1455. https://jpa.ub.ac.id/index.php/jpa/article/view/268
Yuningtyas, S., Eem, M., & Murniwati, T. (2021). Aktivitas Antioksidan, Total Fenol, dan Kadar Vitamin C dari Kombucha Daun Salam (Syzygium polyanthum (Wight) Walp.). Jurnal Farmamedika, 6(1), 10–15. https://doi.org/10.47219/ath.v6i1.116
Zubaidah, E., Kiki, F., & Soviandini, D. K. (2021). Potensi Kombucha Daun The (Camellia sinensis) dan Daun Kopi Robusta (Coffea robusta) sebagai Minuman Probiotik. Jurnal Bioteknologi dan Biosains Indonesia, 8(2), 185–195. https://ejurnal.bppt.go.id/index.php/JBBI/article/view/4186
Filippis, D., Francesca, F., Antonio, D. T., Paola, V., & Danilo, E. (2018). Different Temperatures Select Distinctive Acetic Acid Bacteria Species and Promotes Organic Acids Production During Kombucha Tea Fermentation. Food Microbiology, 73, 11–16. https://doi.org/10.1016/j.fm.2018.01.008
Goh, W. N., Rosma, A., Kaur, B., Fazilah, A., Karim, A. A., & Bhat, R. (2012). Fermentation of Black Tea Broth (Kombucha): I. Effects of Sucrose Concentration and Fermentation Time on Yield of Microbial Cellulose. International Food Research Journal, 19, 109–117. http://ifrj.upm.edu.my/19%20(01)%202011/(15)IFRJ-2011-105%20Rajeev.pdf
Hapsari, M., Rizkiprilisa, W., & Sari, A. (2021). Pengaruh Lama Fermentasi Terhadap Aktivitas Antioksidan Minuman Fermentasi Kombucha Lengkuas Merah (Alpinia purpurata). Agromix, 12(2), 84–87. https://jurnal.yudharta.ac.id/v2/index.php/AGROMIX/article/view/2647
Hasanah, U. (2018). Penentuan Kadar Vitamin C pada Manga Kweni dengan Menggunakan Metode Iodometri. Jurnal Keluarga Sehat Sejahtera, 16(1), 90–96. https://doi.org/10.24114/jkss.v16i31.10176
Jayabalan, R., Malbasa, R.V., Loncar, E.S., Vitas, J. S., & Sathishkumar, M. (2014). A Review on Kombucha TeaMicrobiology, Composition, Fermentation, Beneficial Effects, Toxicity and Tea Fungus. Comprehensive Reviews in Food Science and Food Safety, 13(4), 538–550. https://doi.org/10.1111/1541-4337.12073
Khamidah, A., & Antarlina, S. S. (2020). Peluang Minuman Kombucha sebagai Pangan Fungsional. Agrika: Jurnal Ilmu-Ilmu Pertanian, 14(2), 184–200. http://dx.doi.org/10.31328/ja.v14i2.1753
Laureys, D., Britton, S. J., & Clippeleer, D. (2020). Kombucha Tea Fermentation: A Review. Journal Am Soc Brew Chem, 78, 165–174. https://doi.org/10.1080/03610470.2020.1734150
Nainggolan, J. (2009). Kajian Pertumbuhan Bakteri Acetobacter sp. dalam Kombucha Rosela Merah (Hibiscus sabdariffa) pada Kadar Gula dan Lama Fermentasi yang Berbeda. Skripsi. Universitas Sumatra Utara, Medan
Nur, M. A., Bristi, N. J., & Rafiquzzaman, M. (2013). Review on in Vivo and in Vitro Methods Evaluation of Antioxidant Activity. Saudi Pharmaceutical Journal, 21, 143–152. https://doi.org/10.1016/j.jsps.2012.05.002
Prameswari, O. M., & Widjanarko, S. B. (2014). The Effect of Water Extract of Pandan Wangi Leaf to Decrease Blood Glucose Levels and Pancreas Histopathology at Diabetes Mellitus Rats. Jurnal Pangan dan Agroindustri, 2(2), 16–27. https://jpa.ub.ac.id/index.php/jpa/article/view/33
Pratiwi, A., Elfita, E., & Riris, A. (2012). Pengaruh Waktu Fermentasi terhadap Sifat Fisik dan Kimia pada Pembuatan Minuman Kombucha dari Rumput Laur Sargassum sp. Maspari Journal, 4(1), 131–136. https://doi.org/10.56064/maspari.v4i1.1438
Purnami, K. I., Anom, J., & Ni, W. W. (2018). Pengaruh Jenis Teh Terhadap Karakteristik Teh Kombucha. Jurnal ITEPA, 7(2), 1–10. https://jurnal.harianregional.com/itepa/full-41124
Puspitasari, Y., Palupi, R., & Nurikasari, M. (2017). Analisis Kandungan Vitamin C Teh Kombucha Berdasarkan Lama Fermentasi Sebagai Alternatif Minuman untuk Antioksidan. Global Health Science (GHS), 2(3), 245–253. http://dx.doi.org/10.33846/ghs.v2i3.137
Suhardini, P. N., & Zubaidah, E. (2016). Studi Aktivitas Antioksidan Kombucha Dari Berbagai Jenis Daun Selama Fermentasi. Jurnal Pangan dan Argoindustri, 4(1), 221–229. https://jpa.ub.ac.id/index.php/jpa/article/view/322
Sukandar, D., Hermanto, S., & Lestari, E. (2008). Uji Toksisitas Ekstrak Daun Pandan Wangi (Pandanus amaryllifolius Roxb.) dengan Metode Brine Shrimp Lethality Test (BSLT). Jurnal Kimia VALENSI, 1(2), 63-70. https://doi.org/10.15408/jkv.v1i2.217
Wistiana, D., & Zubaidah, E. (2015). Karakteristik Kimiawi dan Mikrobiologis Kombucha dari Berbagai Daun Tinggi Fenol Selama Fermentasi. Jurnal Pangan dan Agroindustri, 3(4), 1446–1455. https://jpa.ub.ac.id/index.php/jpa/article/view/268
Yuningtyas, S., Eem, M., & Murniwati, T. (2021). Aktivitas Antioksidan, Total Fenol, dan Kadar Vitamin C dari Kombucha Daun Salam (Syzygium polyanthum (Wight) Walp.). Jurnal Farmamedika, 6(1), 10–15. https://doi.org/10.47219/ath.v6i1.116
Zubaidah, E., Kiki, F., & Soviandini, D. K. (2021). Potensi Kombucha Daun The (Camellia sinensis) dan Daun Kopi Robusta (Coffea robusta) sebagai Minuman Probiotik. Jurnal Bioteknologi dan Biosains Indonesia, 8(2), 185–195. https://ejurnal.bppt.go.id/index.php/JBBI/article/view/4186
Published
2024-06-21
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