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All Journal Indonesian Journal of Science and Technology JURNAL PENDIDIKAN KEPERAWATAN INDONESIA JURNAL PENDIDIKAN JASMANI DAN OLAHRAGA PENDIPA Journal of Science Education JSKK (Jurnal Sains Keolahragaan dan Kesehatan) Indonesian Food Science and TechnologyJournal Jurnal Keperawatan Muhammadiyah Nursing Current : Jurnal Keperawatan The Indonesian Journal of Infectious Diseases Jurnal SPORTIF : Jurnal Penelitian Pembelajaran Jurnal Kreativitas PKM Jurnal Kesehatan Madani Medika NURSING UPDATE JURNAL ILMIAH ILMU KEPERAWATAN Jurnal Kesehatan Tambusai Jurnal Gema Keperawatan Jurnal Abdimas Kartika Wijayakusuma Jurnal Keperawatan BSI Jurnal Keperawatan International Journal of Health Sciences Journal Healthcare Education Vitamin: Jurnal Ilmu Kesehatan Umum Malahayati International Journal of Nursing and Health Science Cindoku: Jurnal Keperawatan dan Ilmu Kesehatan Strada Jurnal Ilmiah Kesehatan (SJIK) JURNAL KEPERAWATAN
Afianti Sulastri, Afianti
Universitas Pendidikan Indonesia
Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Dentistry Education Environmental Science Health Professions Immunology & microbiology Mathematics Medicine & Pharmacology Nursing Public Health Social Sciences Veterinary Other

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Journal : Indonesian Food Science and TechnologyJournal

 1 
Producing Kombucha Beads by Spherification: Effect of Alginate Concentration on Release Behavior and Physical Characteristics Cakrawati, Dewi; Tresuwan, Khemapas; Rahayu, Dwi Lestari; Sulastri, Afianti; Handayani, Mustika Nuramalia; Sugiarti, Yatti; Tanesha, Josephine
Indonesian Food Science and Technology Journal Vol. 8 No. 2 (2025): Volume 8. Number 2, July 2025 |IFSTJ|
Publisher : Department of Technology of Agricultural product (THP) Jambi University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22437/ifstj.v8i2.38297

Abstract

Abstract— The consumption of kombucha has been increasing in recent years due to its health benefits. However, its strong and distinctive flavor can be a limiting factor for consumer acceptance. Therefore, producing kombucha beads through spherification provides an alternative method of consuming kombucha. This study investigated the effect of sodium alginate (SA) concentration on the release of total phenolic content, reducing sugar, and antioxidant capacity from kombucha beads. Additionally, the stability of kombucha beads in simulated gastric juice was investigated in terms of viable bacteria.  The microstructure of kombucha beads was investigated using a scanning electron microscope (SEM). The result showed that kombucha beads produced tear-shaped beads. Increasing the concentration of sodium alginate led to an increase in the size and hardness of the kombucha beads (P < 0.05). However, increasing the concentration of sodium alginate did not affect the release of total phenolic content, reducing sugar and antioxidant capacity (P ≥ 0.05). Interestingly, 1% SA-kombucha beads had the highest viability of bacteria (P < 0.05) after low pH simulation compared to 2% to 5% SA-kombucha beads. SEM analysis revealed that kombucha beads had cavities and deposits of NaCl at 2% and higher concentrations of sodium alginate. While the FTIR spectra showed that no new peaks were generated in the kombucha beads, stretching peaks were observed at 3000-3500 cm-1. This study highlighted the potential of alginate beads for encapsulating polyphenolic compounds as an innovative approach for food applications. Further study is needed to understand the release behavior of probiotic microorganisms in kombucha during digestion.
Co-Authors Abidin, Muhamad Ibni Zaki Agni Laili Perdani Al Ghumayda Amala, Riztia Nur Amelia Febrianti Andria Pragholapati Anggraeni, Surti ariyanto, muhammad wahyu As-Sahla, Zulfathatul 'Ilmi Budi Somantri, Budi Dadang Darmawan Darmawati, Irma Dewi Cakrawati Dharmansyah, Dhika Dhika Dharmansyah Dhika Dharmansyah Dinda Sylvania Raisa Fadilla, Hasna Finardi, Kalamda Ilman Ghina Salsabilla Ginanjar, Moch Septian Abdul Halwiyana Ziyanka Latiefah Hani Ruliyani Haryanti, Eka Hudzaifah Al Fatih Imam Tri Sutrisno Intsani, Risma Tiara Jubaedah, Ade Kosasih, Chaerunnisa Kurnia, Karina Lena Rahmidar Lena Rahmidar Lestari, Puput Legia Lie, Sukirman Linda Amalia Lisna Anisa Fitriana, Lisna Anisa Maulana, Boyke Muhammad Naufal Abdurahman Muhammad Zaky Mustika Fitri Mustika Nuramalia Handayani Muttaqin, Hanan Siti Maulidah Nurul Nasution, Lina Anisa Natasya Natasya Nazahra Amani Hermawan NOVIA DWI ASTUTI Nugraha, Haira Azzahra Dwi Perdani, Agni Laili Pipit Pitriani Pitriani, Pipit Prasetya, Fika Indah Puspita, Asih Purwandari Wahyoe Putri, Wulandari Rahayu, Dwi Lestari Ray, Hamidie Ronald Daniel Revani Dea Sisila Rizka Amalia Ruliyani, Hani Salasa, Sehabudin Salsabilah, Insyafadya Sari, Dina P Sasmito, Priyo Sella Putri Herwadi Septian Andriyani, Septian Setiawan, Ivana Eugenia Siti Nisrina Raihani Slamet Rohaedi, Slamet Sri Sumartini Suci Tuty Putri, Suci Tuty Tanesha, Josephine Tirta Adikusuma Suparto, Tirta Adikusuma Tresuwan, Khemapas Upik Rahmi, Upik Utami, Pradita Agna Wafda Safanah Nadhiroh Wahdini, Ridha Wahyoe, Asih Purwandari Wardany, Nadia Sintia Yatti Sugiarti, Yatti Zahra, Mutiara Alya Zahrani, Fadhila Aridinda