Karakteristik kimia dan aktivitas antioksidan kombucha herbal pada berbagai waktu fermentasi = Chemical characteristics and antioxidant activity of herbal kombucha at various fermentation time

Sumito, Shanice Grace (2022) Karakteristik kimia dan aktivitas antioksidan kombucha herbal pada berbagai waktu fermentasi = Chemical characteristics and antioxidant activity of herbal kombucha at various fermentation time. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Pemanfaatan bahan-bahan herbal sebagai bahan dasar dari produk kombucha di negara Indonesia masih belum dilakukan secara maksimal dan waktu fermentasi yang sesuai perlu diketahui agar fermentasi dapat berjalan dengan optimal serta menghasilkan kombucha herbal dengan karakteristik kimia terbaik dan aktivitas antioksidan tertinggi. Tujuan dari kajian pustaka ini adalah untuk mengetahui dan membandingkan perbedaan karakteristik kimia dan aktivitas antioksidan produk kombucha herbal pada berbagai waktu fermentasi. Parameter analisis yang digunakan adalah pH, total asam, total fenolik, kadar alkohol dan aktivitas antioksidan. Metode review yang digunakan dalam kajian pustaka ini adalah Systematic Review. Kombucha herbal memanfaatkan bagian dari tanaman herbal yang kaya akan senyawa fenolik dan antioksidan. Proses fermentasi dapat dipengaruhi oleh beberapa faktor seperti jenis dan konsentrasi bahan, gula dan starter serta waktu dan suhu fermentasi. Kombucha diketahui kaya akan senyawa polifenol yang dapat meningkat selama berlangsungnya fermentasi karena reaksi hidrolisis dari mikroba. Peningkatan total fenolik dapat menyebabkan peningkatan aktivitas antioksidan kombucha. Waktu fermentasi kombucha umumnya berlangsung selama 7 hingga 14 hari. Semakin lama waktu fermentasi, semakin banyak gula yang akan dipecah menjadi asam organik sehingga gula yang terkandung dalam produk akhir kombucha akan berkurang. Penurunan kadar gula yang terkandung dalam kombucha akan menyebabkan penurunan pH serta peningkatan total asam dan kadar alkohol. Hasil review menunjukkan bahwa waktu fermentasi yang semakin lama cenderung menyebabkan penurunan pH kombucha. Selain itu, waktu fermentasi yang semakin lama juga meningkatkan kandungan total asam, total fenolik, kadar alkohol dan aktivitas antioksidan dari produk kombucha. Kesimpulan dari kajian pustaka ini adalah perbedaan waktu fermentasi memiliki pengaruh terhadap karakteristik kimia dan aktivitas antioksidan produk kombucha herbal. Waktu fermentasi yang semakin lama akan menghasilkan kombucha herbal dengan nilai pH yang lebih rendah, dan kandungan total asam, total fenolik, kadar alkohol serta aktivitas antioksidan yang lebih tinggi. / Utilization of herbal ingredients as the basic ingredients of kombucha products in Indonesia has not been carried out optimally and the appropriate fermentation time needs to be known so that fermentation can run optimally and produce herbal kombucha with the best chemical characteristics and the highest antioxidant activity. The purpose of this literature review is to identify and compare the differences in chemical characteristics and antioxidant activity of herbal kombucha products at various fermentation times. The analytical parameters used were pH, total acid, total phenolic, alcohol content and antioxidant activity. The review method used in this literature review is Systematic Review. Herbal kombucha utilizes parts of the herbal plant that are rich in phenolic compounds and antioxidants. The fermentation process can be influenced by several factors such as the type and concentration of ingredients used, sugar and starter as well as the time and temperature of fermentation. Kombucha is known to be rich in polyphenolic compounds which can increase during the fermentation process due to the hydrolysis reaction of microbes. The increase in total phenolic during fermentation can lead to an increase in the antioxidant activity of kombucha. Kombucha fermentation time generally lasts for 7 to 14 days. The longer the fermentation time, the more sugar will be broken down into organic acids so that the sugar contained in the final kombucha product will decrease. The decrease of sugar content in kombucha will cause a decrease in pH as well as an increase in total acid and alcohol content. The results showed that the longer the fermentation time, the lower the pH of the kombucha. In addition, the longer fermentation time also increased the total acid content, total phenolic, alcohol content and antioxidant activity of kombucha products. The conclusion of this literature review is that the difference in fermentation time has an effect on the chemical characteristics and antioxidant activity of herbal kombucha products. Longer fermentation time will produce herbal kombucha with a lower pH value, and a higher total acid content, total phenolic content, alcohol content and antioxidant activity.

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