Antioxidant Activity in Kombucha (Scooby) Tea Based on Fermentation Duration with DPPH (1,1-Diphenyl-2-Picrylhydrazyl) Method

Dea Ayu Kartika; Nurillahi  Febria Leswana; Muh Taufiqurrahman

doi:10.58327/jstfi.v14i1.89

Authors

Dea Ayu Kartika Program Studi Farmasi, Stikes Dirgahayu Samarinda, Jalan Pasundan No.21, Samarinda, Kalimantan Timur
Nurillahi Febria Leswana Program Studi Farmasi, Stikes Dirgahayu Samarinda, Jalan Pasundan No.21, Samarinda, Kalimantan Timur
Muh Taufiqurrahman Program Studi Farmasi, Stikes Dirgahayu Samarinda, Jalan Pasundan No.21, Samarinda, Kalimantan Timur

DOI:

https://doi.org/10.58327/jstfi.v14i1.89

Keywords:

kombucha, antioxidant activity, long fermentation

Abstract

Kombucha tea is the result of fermentation of sugar and tea carried out by symbiotic cultures. The ingredients that can be used in making kombucha tea are green tea leaves. The fermentation process is carried out for 7-12 days with the help of Acetobacter xylinum bacteria and several types of yeast or other yeast. This study aims to determine whether there are differences in antioxidant activity, determine the total acid content, and organoleptic in kombucha tea. The method used is the Completely Randomized Design (CRD) method including two factors. The first factor is the length of fermentation (1, 2, 3 and 5 days) and the second factor is vitamin C. Data analysis using ANOVA with a confidence level of 95%. Based on the results of this study, it can be concluded that the antioxidant activity value in kombucha tea (SCOOBY) on the 2nd day of fermentation has the best antioxidant activity inhibition capacity, namely 7.00 ppm. The total acid obtained on the 5th day was 0.67%.

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