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All Journal Jurnal Kebidanan Dan Kesehatan Tradisional Jurnal Svasta Harena Rafflesia
Devi Purnamasari Sasongko
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Biochemistry, Genetics & Molecular Biology Health Professions Immunology & microbiology Medicine & Pharmacology Public Health

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A Review of Coffee Kombucha Brewing and Health Effects as a Fermented Beverage Sasongko, Devi Purnamasari
Jurnal Kebidanan dan Kesehatan Tradisional Jurnal Kebidanan dan Kesehatan Tradisional Volume 10 Number 1 Year 2025
Publisher : Poltekkes Kemenkes Surakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37341/jkkt.v10i1.590

Abstract

Background: Coffee kombucha, or what many kombucha brewers call koffucha, is one of the new varieties of kombucha, by replacing the tea infusion with coffee extract. However, the method of making koffucha still varies, like the coffee varieties, coffee extraction method, SCOBY and starter ratio, sugar ratio, fermentation time, and second fermentation. This review aims to examine koffucha brewing methods and its potential health benefits. Methods: This study reviewed the study about koffucha from previous literature using PRISMA method. The literature was gathered through a systematic search of PubMed, Scopus, and Google Scholar databases. Search terms included "coffee" and "kombucha," combined using Boolean operators. Results: The optimum method for koffucha brewing is 12 days of fermentation at room temperature 25˚C with a 10% sugar ratio. Robusta is considered better at total phenolic content, antioxidant level, and low sugar koffucha. Those who prefer low caffeine could opt for arabica with a lighter roasting level instead. The starter ratio and coffee ratio still vary and could not be concluded. Conclusion: The fermentation of coffee might increase its health properties, including antimicrobial, antifungal, anti-aging, and anti-neurodegenerative. In vivo study showed no sign of toxicity of koffucha. Koffucha shows potential as a functional beverage, but standardized methods and further validation are needed.
Status Nutrisi Siswa TK Labschool Lidah Wetan dan Ketintang Surabaya Abidah, Hafshah Yasmina; Anjani, Nur Ilahi; Sasongko, Devi Purnamasari
JURNAL SVASTA HARENA RAFFLESIA Vol 4 No 2 (2025): Volume 4 Nomor 2 Desember 2025
Publisher : Poltekkes Kemenkes Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33088/shr.v4i2.1189

Abstract

There is insufficient information on the nutritional status of kindergarteners, especially in Surabaya. This study's primary goal is to present information on the nutritional status of kindergarten children enrolled at Labschool Lidah Wetan and Ketintang, Surabaya. Cross-sectional descriptive study of students aged 4-7 years (n = 56), with anthropometric measurements for weight and height of the students using a digital weight and height scale. After obtaining the students' weight and height data, Z-score measurements were conducted according to the WHO curve for height-for-age (H/A), weight-for-age (W/A), and body mass index-for-age (BMI/A). The findings showed that three students (5.4%) were classified as short, fifty-two students (92.9%) as normal, and one student (1.8%) as tall for H/A measurement. According to the W/A measurement results, one student (1.8%) was classified as severely thinness, two (3.6%) as thinness, forty-eight (85.7%) as normal, and five (8.5%) as overweight. Nine students (16.1%) were classified as thin, forty students (71.4%) as normal, three students (5.4%) as overweight, and four students (7.1%) as obese based on the BMI/age measurement. Overall, kindergarten students at Labschool Lidah Wetan and Ketintang Surabaya had generally good nutritional status.
Co-Authors Abidah, Hafshah Yasmina Anjani, Nur Ilahi Jarot Subandono Jarot Subandono Martini . Martini .