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All Journal Pharmacon Pharmascience Walisongo Journal of Chemistry Jurnal Mandala Pharmacon Indonesia Viva Medika: Jurnal Kesehatan, Kebidanan dan Keperawatan Jurnal Farmasi dan Sains Indonesia (JFSI) Jurnal Buana Farma Pharmacy Reports Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat Farmasi : Pharmacare Society Pharmacy Genius SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT Nanggroe: Journal Of Scholarly Service Journal of Pharmaceutical and Sciences. Journal of Advanced Health Informatics Research Nanggroe: Journal of Scholarly Service The Journal General Health and Pharmaceutical Sciences Research Pharmacon: Jurnal Farmasi Indonesia Jurnal Multidisiplin Pengabdian Masyarakat (JMPM)
Samodra, Galih
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Journal : Walisongo Journal of Chemistry

 1 
The Effect of Temperature and Fermentation Duration on pH Level and Vitamin C Content of Butterfly Pea Flower (Clitoria ternatea L.) Kombucha Setyaji, Andy Anggoro; Fitriana, Adita Silvia; Samodra, Galih
Walisongo Journal of Chemistry Vol. 7 No. 2 (2024): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v7i2.19519

Abstract

Kombucha is produced through the fermentation of a tea and sugar mixture with a symbiotic culture of bacteria and yeast (SCOBY). It contains various compounds beneficial to health, including vitamin C. The pH level and vitamin C content of kombucha are affected by fermentation temperature and time. Correspondingly, this study aimed to determine the effects of temperature and fermentation duration on the pH level and vitamin C content of butterfly pea kombucha. The research was conducted employing laboratory experimental methods, including a UV-Vis spectrophotometer to measure vitamin C content and a digital pH meter to measure pH levels. The limit of detection (LoD) and the limit of quantification (LoQ) values for the UV-Vis spectrophotometer were 0.115 ppm and 3.77 ppm, respectively. The results indicated that fermentation temperature did not affect the pH or vitamin C content. However, the pH level was affected by fermentation time, while vitamin C content was not statistically affected. The highest pH value (5.11) was observed on day 0 of fermentation, and the highest vitamin C content (2.94%) was recorded on day 6 at a temperature of 30°C.
The Effect of Temperature and Fermentation Duration on pH Level and Vitamin C Content of Butterfly Pea Flower (Clitoria ternatea L.) Kombucha Setyaji, Andy Anggoro; Fitriana, Adita Silvia; Samodra, Galih
Walisongo Journal of Chemistry Vol. 7 No. 2 (2024): Walisongo Journal of Chemistry
Publisher : Department of Chemistry Faculty of Science and Technology UIN Walisongo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21580/wjc.v7i2.19519

Abstract

Kombucha is produced through the fermentation of a tea and sugar mixture with a symbiotic culture of bacteria and yeast (SCOBY). It contains various compounds beneficial to health, including vitamin C. The pH level and vitamin C content of kombucha are affected by fermentation temperature and time. Correspondingly, this study aimed to determine the effects of temperature and fermentation duration on the pH level and vitamin C content of butterfly pea kombucha. The research was conducted employing laboratory experimental methods, including a UV-Vis spectrophotometer to measure vitamin C content and a digital pH meter to measure pH levels. The limit of detection (LoD) and the limit of quantification (LoQ) values for the UV-Vis spectrophotometer were 0.115 ppm and 3.77 ppm, respectively. The results indicated that fermentation temperature did not affect the pH or vitamin C content. However, the pH level was affected by fermentation time, while vitamin C content was not statistically affected. The highest pH value (5.11) was observed on day 0 of fermentation, and the highest vitamin C content (2.94%) was recorded on day 6 at a temperature of 30°C.
Co-Authors Adita Adita Silvia Fitriana Agung Pangestu Al-Hakim, Rosyid Aminurita, Agus Ardianto, Rian Artika Wina Fitriani Bambang Sumantri, R Bagus Cahyo Budi Santoso Dzakiyyatunnisa, Hanifah Fauziah , Fani Nur Fauziah Fauziah Hamidah, Ai' Wikri Hidayah, Ainayatul Ikhwan Yuda Kusuma Jayusman, Hadi Kaaffah , Silma Khoirun Nisa Kurniasih, Khamdiyah Indah Kusuma, Ikhwan Yudha Kusuma, Khamdiah Indah Lukman Hakim Melani, Reina Mika Tri Kumala Swandari, Mika Tri Kumala Muttaqin, Cecep Darwis Nawangsari, Desy Nofiyanti, Laela Suci Nur Rahmawati Nurkholis, Fiqih Pamungkas, Ajeng Sukma Pardigantara, Awang Prabandari, Rani Pratama, Anugrah Gusti Rachmawati, Ira Sari, Destika Ambar Sebayang, Septian Setiawan, Retno Agus Setiyoputro, Aji Setyaji, Andy Anggoro Siti Setianingsih Sunarti Suryani, Riska Syahputra, Dhika Adhil Wahyuningrum, Aldina Yuliani, Anis Fitria