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All Journal KAPAL Jurnal Ilmu Pengetahuan dan Teknologi Kelautan Bioma : Berkala Ilmiah Biologi SAINS DAN MATEMATIKA Jurnal Natur Indonesia Jurnal Akademika Biologi Prosiding Seminar Nasional Sains Dan Teknologi Fakultas Teknik agriTECH Jurnal Sumberdaya Hayati BERITA BIOLOGI JURNAL BIOLOGI INDONESIA Jurnal Bioteknologi & Biosains Indonesia (JBBI) Majalah Ilmiah Biologi BIOSFERA: A Scientific Journal Biosaintifika: Journal of Biology & Biology Education Journal of Applied Food Technology Berkala Bioteknologi NICHE Journal of Tropical Biology AL-HAYAT: Journal of Biology and Applied Biology
Sri Pujiyanto
Departemen Biologi, Fakultas Sains Dan Matematika, Universitas Diponegoro
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Earth & Planetary Sciences Education Engineering Environmental Science Immunology & microbiology Mathematics Other

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Journal : Journal of Applied Food Technology

 1 
Antioxidant Activity of Red Ginger Kombucha (Zingiber officinale var. rubrum) with Various Fermentation Time and Palm Sugar Concentrations Choirunnisaa, Nadia Maharani Jasmine; Jannah, Siti Nur; Lunggani, Arina Tri; Pujiyanto, Sri; Kusumaningrum, Hermin Pancasakti
Journal of Applied Food Technology Vol 12, No 1 (2025)
Publisher : Dept. Food Technology, Faculty of Animal and Agricultural Sciences, Diponegoro University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17728/jaft.23277

Abstract

The use of red ginger (Zingiber officinale var. rubrum) as the primary ingredient of kombucha is a diversification to increase the antioxidant activity of kombucha. The presence of gingerol dan shogaol in red ginger acts as a potential antioxidant, while the use of palm sugar serves as an additional source of antioxidants and alternative source of sucrose from regular granulated sugar. The fermentation time and the amount of sugar used are two variables that affect the kombucha’s fermentation process. This study aims to examine the effect of various fermentation times and palm sugar concentrations on the antioxidant activity, pH, alcohol content, and organoleptic properties of red ginger kombucha. The methods used were antioxidant test with DPPH, pH test, alcohol content, and organoleptic test with 20 panelist. The results indicate that variations in fermentation time and concentration of palm sugar have a significanr effect (α = 0.05) on the antioxidant activity with IC50 values ranging from 27.89 ppm to 46.77 ppm, categorized as very strong antioxidant activity. The characteristics of red ginger kombucha includes pH 3.6 to 4.6, alcohol content 0.2% to 0.3%, and organoleptic properties varying from moderately liked to liked. Red ginger kombucha fermented for 12 days with 20% palm sugar showed an IC50 value of 40.28 ppm, which categorized into very strong antioxidant activity and is most preferred by the panelists with organoleptic scores of color attribute at 4, aroma at 3.65, and taste at 4.
Co-Authors Achirul Nditasari Agung Suprihadi Agung Suprihadi Ahmad Qi Sahlan Anang S. Achmadi Anggraeni, Via Annisa Widyasari Anto Budiharjo Aqlina, Maulida Ari Wibawa Budi Santosa Arina Tri Lunggani Ariyani, Mei Dwi Aviany, Hanna Berliana Bambang Sri Waluyo Budi Raharjo Budi Raharjo Bunga Fajriani Chang, Helen Choirunnisaa, Nadia Maharani Jasmine Debby Widiyanti Dewanti, Ardelia Dewi, Tirta Kumala Dewi, Yulita Wiwik Irana Diani Ajeng Prahesti Dinda Khairunnisa, Dinda Dwi Retnowati Elawati, Nunung Eni Elawati, Nunung Eni Endang Kusdiyantini Endang Kusdiyantini Erfianti, Tia Fahrurrozi Fahrurrozi Fathmah, Ema Nuzula Fathmah, Ema Nuzulah Fatin, Nuhaul Fitri Ulfana Risky Fitria Fitria Gabriela Christy Sabbathini Genoveva Preta Angelika Ghaida Afra Akhsani Halwiyah, Nurul Hapzi Ali Hermin Pancasakti Kusumaningrum Hery Widijanto Hessy Novita Jepri Agung Priyanto, Jepri Agung Larasati, Dinar Rahmi Luthfian Nur Afifi M Muslikha Maerani Sumarno Mamik Setyowati Maulida Aglinia Mawarni, Shelina Nurunnisa MG Isworo Rukmi Moi, Maria Yasinta Mulyani, Nies S Nadina, Rahmah Qisti Nafisah, Hidayatun Nandina, Rahmah Qisti Nanik Rahmani NANIK RAHMANI Novi Alvita Pratama Noviasih, Ria Frasida Nunung Eni Elawati Nunung Eni Elawati Nurul Inayah Oktavia, Anik Oktavia, Nurrizqi Permatasari, Vera Pramita Dian Pramitasari Prastya, Muhammad Eka Pratama, Novi Alvita Primahana, Gian Putra, Mohammad Affan Dwica Putri Ramadhani Putri, Adde Lolita Octavia R. Rahardian Rahmah, Chairunnisaa Jabal Rahmandanni, Yunnia Rahmasari, Dianti Rahmasari, Dianti Rahmawati Dewi RATIH DEWI HASTUTI Rejeki Siti Ferniah Resdiani, Merysa Ridho Mathori Ikhwan Rifka A. N. Safitri Ristia Rachmatunnisa Riza Laksita Devi Mutiaratri Rizko, Nurmalisa Roseliana Fitri Roslenawati Roslenawati RS Ferniah Sari, Suli Arum Sarsa A. Nisa Setiawan, Ruby Sigit Hananto Siti Nur Jannah Siti Nur Jannah Sri Rahayu Tri Astuti Sugiyono Saputra Sumarno, Maerani Sunarno s Sunarno Sunarno Sunarno Sunarno Suprihadi Supriyadi Supriyadi Susiana Purwantisari T. A. Lestari Taufiq P. Nugraha Tri Rahayu, Hesti Tsania Dyna Falasifa Utami, Linda Ayu w wijanarka Wahyu Aji Mahardhika Wandita, Ryan Hilda Wigunarti, Anggia Hesti Wijanarka Wijanarka Wijanarka, W Wijarnaka, Wijarnaka Yopi Yopi YOPI YOPI Yudi Yunanto Yuswan, Apriza