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All Journal Journal Pharmasci (Journal of Pharmacy and Science)
Fatma Ariska
Akademi Farmasi Surabaya
Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Immunology & microbiology Medicine & Pharmacology

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The Comparison of Vitamin C on Floral Herbal Kombucha During Shelf Life: Perbandingan Hasil Vitamin C Kombucha Bunga Herbal selama Masa Simpan Lailatus Sa’diyah; Widya Dara Anindya; Fatma Ariska
Journal Pharmasci (Journal of Pharmacy and Science) Vol. 8 No. 2 (2023): Journal Pharmasci (Journal of Pharmacy and Science)
Publisher : Akademi Farmasi Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53342/pharmasci.v8i2.364

Abstract

Kombucha is a probiotic herbal drink obtained from tea or herbal ingredients fermented by symbiotic bacteria and yeast for 7 days. The aim of this study was to obtain high vitamin C kombucha with various herbal ingredients such chamomile, lavender and chrysanthemum. This research was conducted by fermenting chamomile, lavender, and chrysanthemum flowers for 7 days, then stored for 7 days (after fermentation). Vitamin C levels were measured using UV-Vis Spectrophotometry at a maximum wavelength of 265nm. The results of vitamin C measurements in chamomile (Matricaria recutica), lavender (Lavandula angustifolia), and chrysanthemum (Chrysanthemum cinerariaefolium) kombucha after fermentation and 7 days of shelf life were decreased. The value of decreasing vitamin C were 22.59; 3.27; and 35.3, respectively. So, it can be concluded that chamomile, lavender, and chrysanthemum kombucha flower have different abilities to produce vitamin C. The highest vitamin C was produced by lavender herbal flower kombucha.
Co-Authors Lailatus Sa’diyah Widya Dara Anindya