Study Of Antioxidant Activity On Various Kombucha Leaves During Fermentation

Authors:
Prasis Nursyam Suhardini, Elok Zubaidah

Abstract:
Kombucha Is A Fermented Product Of Tea And Sugar Solution By Using The Starter From
Acetobacter Bacteria And Some Types Of Yeast. Kombucha Tea Is A Functional Beverage That
Can Aid Digestion, As An Antibiotic, Antioxidant, And Antibacterial. Foliage Such As Bay Leaves,
Guava Leaf, Betel Leaf, Soursop Leaf, Coffee Leaf, And Tea Leaf Contain Phenol And Can Be Used
As Raw Material Of Kombucha Has Not Been Done To Date. Therefore, This Study Was
Conducted To Investigate The Characteristics And Antioxidant Activity Of Kombucha In Various
Types Of Leaves That Contain Phenol During Fermentation. This Study Uses Rak Method
Random Group 1 Factor Treatment With 3 Replications 18 Units. Factors Used Are Fresh
Leaves Containing Phenol Used As Raw Material Kombucha Namely: D1 = Tea Leaf Camelia
Sinensis, D2 = Green Betel Leaf Pipper Betle Linn, D3 = Coffee Leaf Coffea Arabica L, D4
= Bay Leaf Eugenia Polyantha, D5 = Soursop Leaf Annona Muricata Linn, D6 = Guava Leaf
Psidium Guajava L. The Data Obtained Were Analyzed Anova Diversity. When The Data Is
No Interaction But In One Treatment Factor Are Significantly Different, Then Do Different Test Bnt
With 5% Significance Level. For Best Treatment Selection Uses Zeleny Methods

Keywords: kata kunci: antioksidan, fenol, kombucha, daun



Country: Indonesia

Citation: Jurnal Pangan Dan Agroindustri, 41.

Study Mailing Address:
Jurusan Teknologi Hasil Pertanian, Ftp Universitas Brawijaya Malang
Jl. Veteran, Malang 65145

Date Updated: January 26, 2021