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Fitriani, Pande P. Elza
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Biochemistry, Genetics & Molecular Biology Chemistry Health Professions Mathematics Nursing Physics Public Health

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Journal : Jurnal Pijar MIPA

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Determination of Antioxidant Activity in Kombucha of Kecombrang Flower (Etlingera elatior) for the Development of Functional Beverages Sintyadewi, Putu Rima; Fitriani, Pande P. Elza
Jurnal Pijar Mipa Vol. 19 No. 2 (2024): March 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i2.6616

Abstract

Researchers have widely reported that Kombucha is a probiotic drink with health benefits. Some researchers are innovating to find other kombucha media sources besides tea that contain high bioactive compounds. Kecombrang flowers contain high bioactive compounds and have physiological functions for health, but this plant has not been widely explored for other innovative beverage or food products. This study aimed to determine the optimal fermentation time of kecombrang flower kombucha (Etlingera elatior) to produce the highest antioxidant activity during fermentation. The experimental design used was a complete randomized design (CRD) with 7 variations of fermentation time (days 0, 3, 6, 9, 12, 15, and 18) with a sugar concentration of 10% b/v, and this treatment was repeated four times. In this research, pH, total acid, and total flavonoid tests were also carried out to see the characteristics of the kecombrang flower kombucha drink during fermentation. Data analysis was performed with an ANOVA at P < 0,05. The results showed that the length of fermentation time had a very significant effect (P < 0,01) on the antioxidant activity of Kombucha. These results indicate that the size of fermentation time affects the antioxidant activity of kecombrang flower kombucha. Optimal antioxidant activity was obtained after the kombucha drink was fermented for 6 days, as indicated by the low IC 50 value of 37,73 g/mL, with a pH of 3,7, total acid of 0,33%, and total flavonoids of 5,9 mg/L QE. Based on a research study, kecombrang flower kombucha has strong antioxidant activity (IC50 < 50 ppm), so kecombrang flower kombucha can be used as a choice for functional drinks.
Co-Authors Putra, Anak Agung Ngurah Dwi Ariesta Wijaya Putu Rima Sintyadewi Widnyani, Ida Ayu Putu Ary