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Characteristic of Kombucha Tea Concentrate Purified Through Stirred

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Characteristic of Kombucha Tea Concentrate Purified Through Stirred Characteristic of kombucha tea concentrate purified....(A. Susilowati, Aspiyanto, Y. Maryati, dan H. Melanie) Characteristic of kombucha tea concentrate purified through stirred microfiltration cell (Smfc) from local green tea (Camellia sinensis (L.) as functional drink for relaxation Karakteristik pekatan teh Kombucha dari ekstrak teh hijau (Camellia sinensis L.) lokal hasil Stirred microfiltration cell (Smfc) sebagai minuman fungsional untuk relaksasi Agustine Susilowati, Aspiyanto, Yati Maryati and Hakiki Melanie Research Centre for Chemistry – Indonesian Institute of Sciences Kawasan PUSPIPTEK, Serpong, South Tangerang, INDONESIA Telephone +62-021-7560929 & Facsimile +62-021-7560549 E-mail: [email protected] Sub mission: 15 March 2016; revision: 24 March 2016; accepted: 16 May 2016 Abstract that SMFC at stirrer rotation speed of 400 rpm was able to retain L-theanine in retentate from L-theanine is amino acid contained in tea Kombucha tea of Arraca Kiara, Arraca (Camellia sp.) leaves having ability as Yabukita, Dewata, and Pekoe grades, relaxation compound. Combination of L- subsequent 29.1, 96,53, 44.62 and 71.54% theanine and other compounds produced from (w/v) from prior to process as feed. In other fermentation of green tea extract by Kombucha words, optimization condition was reached at starter generates Kombucha tea with unique Kombucha tea of Arraca Yabukita grade taste and better relaxation functional. The producing retentate or concentrate of Kom- concentrate of Kombucha tea as functional bucha tea with L-theanine, total polyphenol, drink for relaxation (anti stress) was produced reducing sugar, total solids, and total of by purification on fermented green te extract titratable acids of 2.5605% (w/w), 3.4314% through 0.2 µm MF membrane fitted in stirred (w/w), 14 mg/mL, 4.8947% (w/w), and microfiltration cell (SMFC) at stirrer rotation 0.2195% (v/v) respectively. speed of 200 rpm and 400 rpm, and pressure of 30 psia. Purification was conducted on 4 grades Keywords: Kombucha Tea, L-theanine, of Kombucha tea from local green tea extract stirrer microfiltration cell with rich L-theanine, such as Pekoe, Dewata, (SMFC), flux, permeate, reten- Arraca Kiara and Arraca Yabukita as a result of tate or concentrate. purification by MF module. Kombucha tea produced through fermentation at 1 part of permeate and 1 part of water ratio using Kombucha (5%, v/v) starter riched by sucrose Abstrak of 10% (w/v) under room temperature for 7 L-theanine merupakan asam amino days. Based on the best L-theanine dalam daun teh (Camellia sp) yang memiliki concentration, the result of experiment showed kemampuan sebagai senyawa untuk relaksasi. 67 Jurnal Penelitian Teh dan Kina, (19)1, 2016: 67-84 Paduan L-theanine dengan senyawa-senyawa diabetes and anti cholesterol. Beside domi- lain yang dihasilkan melalui fermentasi esktrak nant polyphenol compound, such as L- teh hijau menggunakan starter Kombucha akan menghasilkan teh kombuca dengan cita rasa theanine as anti stress compound, Kom- unik dan manfaat relaksasi yang lebih baik. bucha tea with different composition gives Untuk menghasilkan konsentrat teh Kombucha added value on functional property. L- dilakukan pemurnian ekstrak teh hijau theanine is an unique amino acid analog of terfermentasi melalui membrane MF 0,2 µm yang dipasang pada sel mikrofiltrasi ber- glutamine in green tea, which has an ability pengaduk pada kecepatan putar 200 dan 400 to stimulate ά wave production in human rpm serta tekanan 30 psia. Pemurnian brain (0.5–3 Hz), increase dopamine and dilakukan terhadap 4 jenis teh Kombucha dari serotonin concentration and own important ekstrak teh hijau local kaya L-theanine yaitu Pekoe, Dewata, Arraca kiara dan Arraca role in formation of neurotransmiter gam- yabukita hasil pemurnian melalui modul ma-aminobutyric acid (GABA) followed by mikrofiltrasi. Teh Kombucha dihasilkan melalui giving relaxation situation without cause of fermentasi pada rasio 1 bagian permeat dengan pulsate sensation (Adham, M.A., et al., 1 bagian air menggunakan starter Kombucha (5%, v/v) yang diperkaya dengan sukrosa 10% 2006). To get L-theanine-rich green tea, (w/v) selama 7 hari pada suhu ruang. Hasil separation and purification of green tea penelitian berdasarkan L-theanine tertinggi through membrane system (MF followed menunjukkan, bahwa MF sel berpengaduk pada Nanofiltration, NF) under optimal process kecepatan putar 400 rpm mampu menahan L- theanine pada retentat teh Kombucha Arraca condition will increase L-theanine content kiara, Arraca yabukita, Dewata dan Pekoe larger than 100% when compared with L- berturut-turut sebesar 29,1; 96,53; 44,62 dan theanine content in fresh tea leaves (1.5 – 71,54% (w/w) dari sebelum proses sebagai 3%) or approximately 50–70% from total feed, atau optimisasi dicapai teh Kombucha jenis Arraca yabukita yang menghasilkan free amino acids in tea leaves (Susilowati, retentat sebagai konsentrat teh Kombucha et al ., 2009). dengan L-theanine, total polifenol, gula L-theanine has physical properties, reduksi, total padatan dan total asam berturut- such as savory taste, molecular weight turut sebesar 2,5605% (w/w); 3,4314% (w/w); 14 mg/mL; 4,8947% (w/w) dan 0,2195% (v/v). (MW) of 174, soluble in water, melting point of 217 – 218 oC, optical density (OD) Kata kunci: teh Kombucha, L-theanine, + 7,0 and white crystal (Fu, D., 2006). mikrofiltrasi sel berpengaduk, fluks, permeat retentat atau Content of L-theanine is not only konsentrat. influenced by kind and variety of green tea, but also by treatment system of green tea. Local green tea from C. assamica with Dewata and Pekoe varieties and C. sinensis INTRODUCTION with Arraca kiara and Arraca yabukita Kombucha tea had been known in varieties are always used for drink. Use of various kind of tea, kind of Kombucha the tea kind in extraction, separation and starter and preparation process. Compo- purification of L-theanine are aimed to get sition of Kombucha tea, especially poly- functional compound to increase quality phenol content, makes into this drink as and economic value (Susilowati, et al., functional drink for anti oxidant, anti 2009). 68 Characteristic of kombucha tea concentrate purified....(A. Susilowati, Aspiyanto, Y. Maryati, dan H. Melanie) Separation and purification of fer- mentation product are needed to get concentrate or extract of Kombucha tea with specific composition in order to in- crease functional value. Selection on separation and purification using micro- filtration (MF) membrane system are FIGURE 1 caused by ability of MF membrane to sieve Chemical structure of L- theanine [L-Glutamic acid γ-(ethylamide) or Nγ-Ethyl-L-Glutamine]. macromolecular larger than 500.000 g/mol or particle size of 0.1 - 10 μm so that tea Kombucha fermentation on green tea compound with particle size smaller than extract produced from MF membrane 0.2 μm will pass freely as permeate, such as enables to get higher L-theanine content. caffeine, anthocyanine pigment (0.1 – 10 This matter is caused by more much L- μm), polyphenol, organic acids, amino theanine (MW of 174 Dalton, Da.) passing acids, vitamins and minerals (0.001 – 0.1 in permeate (extract) when compared with μm) (Anonymous, 2005). Purification of it on the top membrane surface as retentate Kombucha tea produced through fermen- or concentrate due to smaller particle size tation of green tea from various kinds and (0.001 – 0.01 µm) (Anonymous, 2005) than variety by means of stirred MF cell (SMFC) pores size of MF membrane (0.2 µm) used in laboratory scale (200 mL) enables it to (Susilowati, et al., 2009). This substrate result concentrate with higher bioactive will facilitate Kombucha culture to act compounds, particularly L-theanine. The fermentation in order to get higher concentrate of Kombucha tea can be used concentration of bioactive compound. Use as Kombucha inoculum, functional drink or of Kombucha culture as mixture of fungi raw material of medicine for anti stress. and bacteria (acetic acid bacteria) generates The objective of this experiment was Kombucha tea with different composition, to know process condition optimization and particularly L-theanine. Kombucha culture MF membrane performance in separating contains acetate acid bacteria, such as and purifying Kombucha tea with different Acetobacter xylinum and yeast (Saccha- kind of Kombucha tea and stirrer rotation romyces cereviseae, Saccharomyces lud- speed so that it is produced extract (per- wigii, Saccharomyces bisporus, Zygosac- meate) or retentate (concentrate) with the charomyces sp.) and several kinds of yeast best composition of bioactive compound, (Torolupsis sp.) (Malbasa, et.al., 2008). A especially L-theanine. symbiosis of bacteria and various fungi will produce lactic acid, vitamins, amino acids, antibiotic and other components (Jayabalan, et. al., 2008). and produce specific taste MATERIALS AND METHODS drink of Kombucha tea like fresh fruit aroma or acids or vinegar (Dufresne & Materials used in this experimental Farnworth., 2000) through assimilative and work were green tea from Camellia dissimilative chemistry reactions for 7 - 14 sisnensis varieties with Arraca kiara and days of fermentation. Arraca yabukita grades and Camellia 69 Jurnal Penelitian Teh dan Kina, (19)1, 2016: 67-84 assamica varieties with Dewata and Pekoe (Xiao, 2006) and Total Polyphenol (Folin- grades purchased from a local manufacture Denis Method) (Liu, S., 2006a). Process (P.T. Chakra, Gambung, West Java, Indo- and analysis were conducted in duplicate. nesia), extract of local green tea produced Data
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