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All Journal AGRITEKNO, Jurnal Teknologi Pertanian TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian
Lalong, Paulus Risan F.
Program Studi Biologi, Fakultas Matematika Dan Ilmu Pengetahuan Alam, Universitas Katolik Widya Mandira Jl. Jend. A. Yani 50-52, Kota Kupang 85225 Indonesia
Agriculture, Biological Sciences & Forestry

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Karakteristik kimia dan potensi antioksidan dari kombucha berbahan kulit batang faloak (Sterculia quadrifida R.Br) Paulus Risan F. Lalong; Elok Zubaidah; Erryana Martati

Publisher : Program Studi Ilmu dan Teknologi Pangan, Universitas Yudharta, Pasuruan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35891/tp.v13i1.2873

Abstract

Faloak (Sterculia quadrifida R.Br) stem bark tea is consumed as herbal drink by some people on Timor Island, East Nusa Tenggara. The potential and bioactive content of faloak stem bark can be increased by fermenting it into kombucha, considering that there has been no use of stem bark, especially faloak stem bark, as the main substrate in kombucha fermentation. This study aims to examine the effects of various concentrations of faloak stem bark tea (0,8, 1,2, 1,6, 2% (w/v)) on the chemical characteristics (pH, total acid, total phenol, total sugar) and the antioxidant potential of faloak stem bark kombucha during the fermentation process on Day 0 and Day 14. During 14 days of fermentation, it was found that the concentration of faloak stem bark tea, with the best concentration of 1.6% (w/v), had a significant effect on changes in chemical characteristics and antioxidant activity, namely pH 2.6, total acid 0.62%, total sugar 7.15% total phenol 467.92 mg/L GAE, total flavonoid 4135.14 mg/L QE, and antioxidant activity of 82.21%. Therefore, faloak stem bark tea has the potential to be used as a substrate in the making of kombucha with tea concentration of 1.6% (w/v) fermented for 14 days.
Antibacterial Activity Potential of Kombucha Made with Faloak (Sterculia quadrifida R.Br.) Stem Bark from Timor Island Paulus R F Lalong; Yoseph M Laynurak; Maximus M Taek
AGRITEKNO: Jurnal Teknologi Pertanian Vol 12 No 2 (2023): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2023.12.2.90

Abstract

Exploration of the potential of alternative ingredients to replace black tea or green tea in making kombucha has begun to be widely carried out. On Timor Island, faloak stem bark is processed into a traditional drink by some locals. For this reason, the use of faloak stem bark as a basic ingredient for kombucha needs to be studied, especially in exploring its antibacterial potential, which is analyzed based on the concentration of sugar used. This study aims to determine the chemical characteristics and antibacterial activity of faloak stem bark kombucha with various concentrations of sugar. The methods involved making faloak stem bark kombucha with varying sugar concentrations of 6, 8, 10, and 12% (w/v), and testing chemical characteristics in the form of pH, total acid, total sugar, and total phenol tests. Meanwhile, the antibacterial activity testing used a good diffusion method against Escherichia coli ATCC 25922 bacteria. After 14 days of fermentation, faloak stem bark kombucha with a 12% sugar concentration showed the best chemical characteristics, with pH, total acid, total sugar, and total phenol values of 2.91, 1.19%, 7.33%, and 420.15 mg GAE/L, respectively. Furthermore, antibacterial activity also showed the highest inhibition (13.02 mm) at a sugar concentration of 12%. Thus, faloak bark kombucha made with a sugar concentration of 12% has the potential to be antibacterial.
Co-Authors Elok Zubaidah Erryana Martati Maximus M Taek Yoseph M. Laynurak