Analisis Aktivitas Antioksidan pada Teh Hijau Kombucha Berdasarkan Waktu Fermentasi yang Optimal
Nursyah Putri Hassmy, Jemmy Abidjulu, Dan Adithya Yudistira
Kombucha tea is a traditional beverage product of fermented tea and sugar solution by using starter kombucha (Acetobacter xylinum and some of yeast species). The low productivity of contamination from harmful microorganisms causing the disease makes kombucha safe for self-prepared at home without pathogenic risks for health. The purpose of this study is to determine the optimal value of antioxidant activity on kombucha green tea basen on fermentation time. To test antioxidant activity, the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical method was used to measure antioxidant activity based on the ability to capture DPPH radicals, and statistical test data was using ANOVA and Post Hoc Multiple Comparisons methods. The results of the study showed that fermentation on day 1 to day 5 kombucha green tea has optimal antioxidant activity.
Keywords: kombucha tea, antioxidant activity, dpph (1, 1-diphenyl-2-picrylhydrazyl)
Citation: PHARMACONJurnal Ilmiah Farmasi - UNSRAT Vol. 6 No. 4 NOVEMBER ISSN 2302 - 2493
Study Mailing Address:
Program Studi Farmasi, FMIPA UNSRAT, Manado, 95115
Date Updated: March 6, 2020