Comparison of chemical properties and antioxidant activity of kombucha made from various types of tea

Chandra, Kezia Owen (2022) Comparison of chemical properties and antioxidant activity of kombucha made from various types of tea. Bachelor thesis, Universitas Pelita Harapan.

[img]
Preview
Text (Title)
Title.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (156kB) | Preview
[img]
Preview
Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (228kB) | Preview
[img]
Preview
Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (123kB) | Preview
[img]
Preview
Text (Chapter1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (261kB) | Preview
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (2MB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (208kB)
[img]
Preview
Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (339kB) | Preview
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)

Abstract

Kombucha is a fermented beverage obtained from the symbiosis of yeast and bacteria and rich in antioxidant. It is preferred by many consumers since it provides many health benefits. However, its availability in the food industry is not maximized. Kombucha was generally made by the leaves of Camellia sinensis. Aside from that, there are lots of raw material that can be used to make kombucha including herbal teas and cascara. This literature review was conducted to compare the chemical property, total phenolic content and antioxidant activity of kombucha prepared from various teas. Chemical propertyanalyzed was pH after fermentation and shown that from various kombucha, green tea kombucha had the lowest pH of 2.61 ± 0.03 followed by Gayo-arabica cascara of 3, and herbal teas ranging between 3.5 to 3.7. Phenolic content shows higher in kombucha made from Gayo- arabica cascara of 98.05 mg GAE/ml followed by Ranum cascara of 6.3 mg GAE/ml and the least is kombucha from black tea of 0.455 mg GAE/ml. Kombucha teas and herbal teas shows higher in antioxidant activity compared to kombucha cascara. The highest was possessed from kombucha green tea of 91.4%, followed by kombucha cherry tea of 80.91%, kombucha ashitaba tea of 80.41%, kombucha white tea of 79.13%, kombucha moringa tea of 77.17%, and kombucha black tea of 70.6%, and the least is kombucha gayo-arabica cascara of 48.8%. It shows that all kombucha made from various teas have great potential as functional beverage since all of them had strong antioxidant activities.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Chandra, Kezia OwenNIM01034180022keziaowenchandra7@gmail.com
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorHalim, YuniwatyNIDN0303068501yuniwaty.halim@uph.edu
Uncontrolled Keywords: Antioxidant; Kombucha cascara; Kombucha tea; Phenolic
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Users 6847 not found.
Date Deposited: 22 Feb 2022 02:23
Last Modified: 22 Feb 2022 02:23
URI: http://repository.uph.edu/id/eprint/46382

Actions (login required)

View Item View Item