Analysis of kombucha antioxidant activity with variations in percentage of pomegranate extract (Punica granatum) and fermentation time
Analisis aktivitas antioksidan kombucha dengan variasi persentase sari delima (Punica granatum) dan lama fermentasi
Keywords:
Antioxidant, extract pomegranate, fermentation time, kombuchaAbstract
Kombucha is one of the processed products of fermented sugar and tea with a starter mixture of
kombucha culture called SCOBY (Symbiotic Cultures of Bacteria and Yeast). Kombucha
fermentation is carried out using yeast and bacteria microorganisms. Pomegranate or often called
pomegranate is a fruit that has quite high antioxidants. The purpose of this study was to determine
the characteristics of pomegranate juice kombucha with variations in concentration and
fermentation time which have high antioxidant activity. This study used a factorial randomized
design with two factors and two repetitions. The factors used were variations in the percentage of
pomegranate juice (30%, 40%, and 50%) and fermentation time (7 days, 9 days, and 11 days). The
best chemical and organoleptic analysis based on the highest antioxidant activity was 50%
pomegranate juice treatment and 9 days of fermentation time with 71,10% antioxidant activity,
total phenol 9,04 GAE/L, reducing sugar 2,45%, total acid 1,35%, pH 3,1 , anthocyanin 53.52%,
lightness (L*) 44.72 , redness (a*) 5.15, yellowness (b*) 2.57, fruity aroma 2.27, sour taste 2,85, and
for overall preference 3,49 for the treatment of adding 50% pomegranate juice and 9 days of
fermentation time. Pomegranate extract able to improve activity of antioxidant for kombucha.
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