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All Journal Jurnal SAGO Gizi dan Kesehatan Proceedings of The ICECRS
Nafisah, Eri
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Dentistry Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Mathematics Medicine & Pharmacology Nursing Public Health

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Journal : Jurnal SAGO Gizi dan Kesehatan

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Pengaruh lama fermentasi terhadap aktivitas antioksidan kombucha kunyit (Curcuma longa L.) sebagai minuman probiotik Nafisah, Eri; Ningrum, Linda Wige; Budiandari, Rahmah Utami; Hudi, Lukman
Jurnal SAGO Gizi dan Kesehatan Vol 5, No 3A (2024): Agustus
Publisher : Politeknik Kesehatan Kemenkes Aceh

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30867/gikes.v5i3A.1750

Abstract

AbstractBackground: Turmeric (Curcuma longa L.) is an herbal plant containing, the active compound curcumin, which has antioxidant and antibacterial properties, and its antioxidant content is equivalent to that of vitamin C and E. The active component of turmeric can be used as a probiotic drink, called kombucha. Kombucha is a tea fermented by bacteria and yeast which produce organic acids and antioxidants. Objectives: This study aims to formulate turmeric kombucha high antioxidant compound and analyze the antioxidant activity of tumeric kombucha.Methods: This research used one-factor RCBD, carried out starting in September 2023 four months in the Microbiology and Food Biotechnology Laboratory of the Bachelor of Food Technology Department, Universitas Muhammadiyah Sidoarjo. This research used fermentation time as factor (3,5,7,9,11,13,15) days and  analysis of antioxidant activity was analyzed by DPPH method. The resulting data will be processed using ANOVA followed by the BNJ test at the 5% level.Results: The study showed that the time fermentation showed  the antioxidant activity of turmeric kombucha was 57,58 ppm – 189,90 ppm. Increasing freephenol levels during fermentation will increases the antioxidant activity of kombucha.Conclusion: The fermentation time of turmeric kombucha affected its antioxidant activity.
Co-Authors Lukman Hudi Muhammad Yani, Muhammad Ningrum, Linda Wige Nurdiani, Ira Prayoga, Bagas Adi Putri, Nur Fransiska Maulidia Rahmah Utami Budiandari