Article Per Year (5 Year)
p-Index From 2020 - 2025
0.23
P-Index
This Author published in this journals
All Journal Bioscientist : Jurnal Ilmiah Biologi
Tunjungsari, Gerda Pintoko
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Education Immunology & microbiology Social Sciences

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Comparison of Antioxidant Activity and Chemical Profile between Green Tea Kombucha with Green Tea and Rosela Combination Kombucha Tunjungsari, Gerda Pintoko; Fikroh, Retno Aliyatul
Bioscientist : Jurnal Ilmiah Biologi Vol. 12 No. 1 (2024): June
Publisher : Department of Biology Education, FSTT, Mandalika University of Education, Indonesia.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33394/bioscientist.v12i1.9977

Abstract

This study investigates the antioxidant potential and chemical profile of kombucha made from green tea leaves and roselle flowers, analyzing pH, alcohol content, and the impact of fermentation time. Kombucha was prepared with green tea and a 1:1 mixture of green tea and roselle, with samples analyzed on days 1, 4, 8, 12, 16, and 24. Antioxidant activity, pH, and alcohol content were measured, and statistical analyses including one-way ANOVA, Tukey HSD, and Spearman correlation tests were conducted. Results indicated that the combination kombucha exhibited higher antioxidant activity (96.39% DPPH inhibition) compared to green tea kombucha (79.62%). There was no significant difference in pH and alcohol content between the two types (p > 0.05). A strong negative correlation was found between pH and fermentation time (-0.589, p < 0.001) and pH and alcohol content (-0.571, p < 0.001), while a strong positive correlation was observed between % inhibition and fermentation time (0.637, p < 0.001). The findings suggest that combining green tea and roselle enhances antioxidant activity in kombucha, and fermentation time significantly affects antioxidant activity, pH, and alcohol content.
Co-Authors Fikroh, Retno Aliyatul