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All Journal Klinikal Sains (Jurnal Analis Kesehatan) Jurnal Sains dan Kesehatan
Lailatus Sa'diyah
Akademi Farmasi Surabaya
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology

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Pengaruh Pasteurisasi Terhadap Kandungan Vitamin C pada Aneka Kombucha Buah Tinggi Vitamin C: The Effect of Pasteurization on Vitamin C Level of Various Kombucha Fruits Lailatus Sa'diyah; Vika Ayu Devianti
Jurnal Sains dan Kesehatan Vol. 4 No. 3 (2022): J. Sains Kes.
Publisher : Fakultas Farmasi, Universitas Mulawarman, Samarinda, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25026/jsk.v4i3.1044

Abstract

Kombucha is a fermented tea by bacteria and fungi called SCOBY for 7-14 days. The presence of microorganism in kombucha after fermentation process leads to additional fermentation. The longer preservation time, the more acid kombucha. The more acid kombucha affects the level of vitamin C. So, it is important to heat kombucha to reduce the number of microbes (pasteurization). The aim of this study is to know the effect of pasteurization on vitamin C level in various kinds of kombucha. After 7 days of kombucha fermentation, the kombucha heated for 15 minutes in 80oC then, the vitamin C level of kombucha measured with Spectro photometer UV-Vis in ? 265 wavelenght. The result shows that pasteurization (80oC) in 15 minutes does effects the vitamin c level of various kinds of kombucha. It decreased the level of vitamin C of kombucha before heating.
PENGARUH SUHU TERHADAP KADAR VITAMIN C KOMBUCHA TEH HITAM, TEH HIJAU, DAN EARLGREY SELAMA MASA SIMPAN Vika Ayu Devianti; Lailatus Sa'diyah
Klinikal Sains : Jurnal Analis Kesehatan Vol. 10 No. 2 (2022): Desember
Publisher : LPPM Universitas Abdurrab

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36341/klinikal_sains.v10i2.2739

Abstract

Kombucha is a fermentation drink of tea and SCOBY. One of the nutritious content of kombucha tea is vitamin C. Vitamin C in kombucha is produced by breaking down glucose by Sacharomyces. The longer fermentation lasts, the more sugar used by Sacharomyces, and it causes the decreasing of vitamin C content. The aim of this study is to determine the optimum temperature in controlling vitamin C content during the storage period of post-fermentation kombucha tea (7 and 14 days) and to compare the most stable kombucha tea (black tea, green tea and earl gray tea) in producing vitamin C after heating treatment. Vitamin C in kombucha obtained by measuring it’s absorbance in UV-Vis spectrophotometer at 265nm wavelength. The absorbance value will be calculated as the percentage of vitamin C content. The percentage calculation done by calculating the linear regression equation. The results obtained indicates that the most optimum temperature for controlling vitamin C during the storage period is heating it in 65oC for 15 minutes. Vitamin C is best produced from kombucha which is derived from green tea, black tea and then earl gray tea (sequentially). It can be concluded that heating kombucha in 65oC and 70oC is able to control the vitamin C value in black, green, and earlgrey tea kombucha
Co-Authors Devianti, Vika Ayu