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Characterization and Analysis Kombucha Tea Antioxidant Activity Based on Long Fermentation As a Beverage Functional

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Characterization and Analysis Kombucha Tea Antioxidant Activity Based on Long Fermentation As a Beverage Functional Vol. 2 No. 2 Juli-Desember 2017 p-ISSN 2528-066X e-ISSN 2599-2880 CHARACTERIZATION AND ANALYSIS KOMBUCHA TEA ANTIOXIDANT ACTIVITY BASED ON LONG FERMENTATION AS A BEVERAGE FUNCTIONAL Maulina Nurikasari, Yenny Puspitasari, Retno Palupi Yoni Siwi STIKes Surya MItra Husada Kediri [email protected], [email protected], [email protected] Bacground: Kombucha is a symbiosis between bacteria (Acetobacter) and yeast (Saccharomyces), in English abbreviated SCOBY (Symbiotic Culture of Bacteria and Yeast). SCOBY in this research will be fermented using green tea media, to make kombucha tea product. Kombucha tea content is very beneficial for health, such as vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B3 (niacin), vitamin B12 (cyanocobalamin), vitamin C, acetic acid, amino acids, glucoronic acid, lactic acid and antiocasidan. Product characteristic is needed to produce good product quality. Method: The researchers used experimental studies and used the RAL method by varying the length of fermentation of kombucha tea. Result: The result of characterization, kombucha tea pH the longer the fermentation time decreases, the longer the fermentation time the more bright, the weight of cellulose produced SCOBY more fermentation time increases weight, the reduction of sugar content the longer the fermentation time will decrease. The optimum antioxidant activity was obtained on the 7th day of fermentation of 93.79%. Conclusion: Based on the results and the above discussion can be concluded, the color will be brighter with increasing length of fermentation, as well as the weight will increase with the longer fermentation. In contrast to the pH and sugar reductions the longer the fermentation time will decrease. The antioxidant activity had an optimum point on 7th day fermentation of 93.79% and will decrease with increasing fermentation time. Keywords: kombucha Tea Recipe; Characteristic; Antioxidant; Long Fermentation The yeast cells will hydrolyze INTRODUCTION sucrose to form glucose and fructose for ethanol production, while the bacteria will Kombucha tea is the result of convert glucose to form gluconic acid and fermentation of sweetened tea liquid by fructose will form acetic acid. Acetobacter microorganisms from bacterial and yeast sp in kombucha culture oxidizes ethanol to groups. The combination of Acetobacter acetaldehyde further into acetic acid. The xylinum and yeast bacteria is accumulation of each metabolite in addition Saccharomyces cereviseae, Saccharomyces to form glucuronic acid, lactic acid, ludwigii, Saccharomyces bisporus, vitamins, amino acids, antibiotics, and Zygosaccharomyces sp and several types of other substances that are beneficial to yeast (Torolupsis sp) (Aloulou et al, 2012). health (Jayabalan et al., 2008) and specific Kombucha culture hereinafter called scented. With long fermentation time it is SCOBY (Symbiotic Colony of Bacteria and possible to form a better composition Yeast). compared to before fermentation. This study aims to determine the content of Journal of Global Research in Public Health 90 Vol. 2 No. 2 Juli-Desember 2017 p-ISSN 2528-066X e-ISSN 2599-2880 Vitamin C and antioxidant activity of place peneletian at Biomedical Laboratory different fermentation time, to obtain STIKes Surya Mitra Husada Kediri. kombucha tea containing Vitamin C and the most optimum antioxidant activity. The materials used in this study are Kombucha culture (obtained from Health problems have an important www.wikikombucha.com), Sugar Sand role in human life and become one of the (Gulaku Brand), Green Tea, kombucha primary needs. Free radicals will make our vinegar. The tool used in this research is body cells easily damaged and unable to stainless stell pan, stove, beaker glass, function properly. Vitamin C in Kombucha stirrer, pH meter, strainer, white cloth, tea is an important compound necessary to measuring cup, scales, organoleptic test boost the immune system. Vitamin C can form. Making kombucha tea 1000 ml of function as an antioxidant that can repair aquades was boiled for 10 minutes, added body cells and skin tissue damaged by free sugar (10% b/v) stirred until the sugar radicals. Antioxidants are useful for completely dissolved, then added green tea neutralizing free radicals (harmful particles leaf (5% b/v). The tea solution is then formed as byproducts of metabolic filtered off, separated from the pulp and processes, can damage genetic material and cooled to room temperature; the tea damage the immune system), inhibit the solution is placed in a measuring cup; growth of cancer cells and reduce the added kombucha culture (10% b/v) to tea accumulation of cholesterol in the blood solution; tea solution containers that have and accelerate the removal of cholesterol been added kombucha culture are sealed through the feces. with a clean cloth that has been sterilized (used cloth to prevent contamination of foreign materials, but air can still enter); METHOD fermented at room temperature (1, 3, 5, 7, 9, 11 days). Researchers used experimental research that is by varying the length of fermentation in Kombucha tea making. In this study to determine the optimum anti- RESULT oxidant activity based on the fermentation length of the authors using Completely The fermentation process in this Randomized Design (RAL), because this study is divided into 2, namely research is conducted indoors with uniform fermentation of alcohol and acetic acid. or controllable conditions, environmental The yeast involved in kombucha conditions, tools, materials, and fermentation is Saccharomyces cereviceae, homogeneous media (Hanafiah, 2008; whereas the acetic acid bacteria is Siyoto & Sodik, 2015) Acetobacter xylinum. The yeast will break the sugar into alcohol, and the acetic acid The study was conducted with 4 bacteria will oxidize the alcohol to acetic treatments and 1 control, each treatment acid. and control was repeated 3 times. Control with 1 day fermentation, the first treatment is fermentation 3 days, the second Characterization of Kombucha Tea treatment is fermentation 5 days, the third 1. Kombucha Tea Color treatment is fermentation 7 days and the fourth treatment is fermentation 9 days, Journal of Global Research in Public Health 91 Vol. 2 No. 2 Juli-Desember 2017 p-ISSN 2528-066X e-ISSN 2599-2880 At the beginning of kombucha tea fructose and the formation of carbon fermentation is dark brown, with components of cellulose forming, so increasing length of fermentation of that in the long period of fermentation, dark brown color becomes lighter there is accumulation of fermentation of (figure 1). This is due to the ability of sugar continuously. microbra to do the color degradation. Berat Selulosa 15 11.9 8.7 10.3 10 5.8 3.7 5 2.5 0 Hari Hari Hari hari Hari Hari Ke-1 ke-3 ke-5 ke-7 ke-9 Ke-11 (gr) Selulose Berat Long Fermentation Figure 2. Cellulose weight generated Figure 1. The color difference in SCOBY based on fermentation time kombucha tea based on fermentation time The process of extracellular cellulose formation by Acetobacter Color degradation occurs because xylinum through aerobic process by the microbes that utilize the total using glucose as a substrate. soluble solid as energy so that over time Respiration is required for biological the solvent in the media will run out oxidation processes using oxygen and the liquid becomes more clear or molecules as oxidizing agents. colorless (Nainggolan, 2009). Acetobacter xylinum can utilize fructose as a sugar source to synthesize cellulose. In the early formation, 2. Cellulose weight generated SCOBY cellulose will first be produced in an unstructured medium, as a cell-released The duration of fermentation material, composed of randomly influences the weight of cellulose distributed molecules (Jayabalan, produced by scoby on kombucha tea 2014). fermentation, this can be seen in Figure 2 which shows the increasing length of fermentation increasing the weight of 3. pH value cellulose. The initial weight of scoby prior to inclusion in the green tea From the data in Figure 3 it can be substrate was 2.3 grams, at 1-day seen that the pH value on the 1st fermentation of cellulose weight to fermentation day (pH 5.93) gradually 2.5gr, day 2.7gr, 5th day 5.8gr, 7th day decreased on 3rd day fermentation (pH 8.7gr , day 9th 10.3gr and 11th day 5.31), 5th day (pH 5.12), day to-9 (pH 11,9gr. The longer the fermentation 4.06) and day 11 (pH 3.65). The results time the weight of cellulose will of Pratiwi et al (2011) study about the increase, this is because during the effect of fermentation time on the process of fermentation occurs physical and chemical properties of breakdown of sugar substances into kombucha from Seaweed substrate simpler components of glucose and yielded the data that is pH value Journal of Global Research in Public Health 92 Vol. 2 No. 2 Juli-Desember 2017 p-ISSN 2528-066X e-ISSN 2599-2880 decreased from day 0 to day 16, from because the sugar on the medium will pH 4.89 decreased to pH 3, 09. The be used by microbes as nutrients which results of research conducted Sari will then be converted to alcohol and (2014) also get the pH results decreased CO2. The CO2 gas further reacts with from the fermentation of day 4 to day water vapor and forms carbonic acid. In 12, ie from pH 5.5 down to pH 3.52. the process of fermentation of this More fermentation time will decrease sugar, yeast very active role in the the pH (acidity level ) in kombucha tea, decomposition of sugar into CO2 and this causes the kombucha tea more organic acids and other components acidic taste. (Pratiwi, 2011). pH Value Gula Reduksi 8 150 6 100 122 4 5.93 109 5.31 5.12 4.84 4.06 50 2 3.65 70 50 20 7 0 0 Hari ke- Hari ke- Hari ke- hari ke- Hari ke- Hari Ke- Hari Hari Hari hari Hari Hari 1 3 5 7 9 11 Ke-1 ke-3 ke-5 ke-7 ke-9 Ke-11 Gula Reduksi (mg/ml) Reduksi Gula Long Fermentation Long Fermentation Figure 3.
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