Karakteristik kombucha berdasarkan variasi jenis dan metode pengolahan teh = Characteristics kombucha based on variation of types and tea processing methods

Putri, Yemima Tasya (2021) Karakteristik kombucha berdasarkan variasi jenis dan metode pengolahan teh = Characteristics kombucha based on variation of types and tea processing methods. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Kombucha merupakan minuman yang terbuat dari fermentasi larutan teh dan gula dengan menggunakan SCOBY (Symbiotic culture of bacteria and yeast). Bahan yang digunakan dalam pembuatan kombucha dapat berasal dari beberapa jenis daun, teh, atau buah - buahan seperti teh hijau, teh hitam, teh oolong, teh putih, casara, daun teh dan salak. Setiap jenis bahan memiliki kandungan senyawa bioaktif yang berbeda – berbeda. Proses fermentasi pada kombucha berlangsung selama 7 hari hingga 14 hari dan dipengaruhi oleh oleh aktivitas bakteri dan khamir. Kombucha memiliki kandungan beberapa senyawa bioaktif yaitu asam glukonat, asam laktat, asam amino, asam glukuronat, alkohol, asam folat, protein, dan vitamin B. Kombucha juga memiliki berbagai manfaat untuk kesehatan tubuh yaitu antioksidan, antibakteri, dan menurunkan tekanan darah. Tujuan dari literatur review ini adalah mengetahui dan membandingkan perbedaan karakteristik fisikokimia dan aktivitas antioksidan kombucha dengan berbagai jenis bahan. Parameter analisis yang di uji adalah ketebalan pelikel, warna, pH, total fenolik, dan aktivitas antioksidan. Jenis bahan yang digunakan memiliki kandungan senyawa bioaktif yang berbeda - beda sehingga cenderung menghasilkan nilai pH, total fenolik, aktivitas antioksidan, ketebalan pelikel, dan warna yang berbeda – beda pada kombucha yang dihasilkan. Penggunaan bahan baku yang berbeda - beda dalam proses pembuatan kombucha dapat memengaruhi karateristik fisik, kimia, dan aktivitas antioksidan pada kombucha yang dihasilkan. / Kombucha is a drink made from fermented tea and sugar solution using SCOBY (Symbiotic culture of bacteria and yeast). The ingredients used in making kombucha can come from several types of leaves, tea, or fruits such as green tea, black tea, oolong tea, white tea, casara, tea leaves and snakefruit. Each type of material contains different bioactive compounds. The kombucha fermentation process takes 7 to 14 days and influenced by the activity of bacteria and yeast. Kombucha contains several bioactive compounds that is gluconic acid, lactic acid, amino acids, glucuronic acid, alcohol, folic acid, protein, and vitamins B. Kombucha also has various health benefits, namely antioxidant, antibacterial, and lowering blood pressure. The purpose of this literature review is to identify and compare the differences in the physico-chemical characteristics and antioxidant activity of kombucha with various types of materials. The analytical parameters tested were pellicel thickness, color, pH, total phenolic, and antioxidant activity. The types of materials used contain different bioactive compounds that tend to produce different pH values, total phenolics, antioxidant activity, pellicle thickness, and colors in the resulting kombucha. The use of different raw materials in the process of making kombucha can affect the physical, chemical, and antioxidant activity characteristics of the kombucha produced.

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