The Comparison of Vitamin C on Floral Herbal Kombucha During Shelf Life
Perbandingan Hasil Vitamin C Kombucha Bunga Herbal selama Masa Simpan
Keywords:
Kombucha, Chamomile, Chrysanthemum, Lavender, Shelf life
Abstract
Kombucha is a probiotic herbal drink obtained from tea or herbal ingredients fermented by symbiotic bacteria and yeast for 7 days. The aim of this study was to obtain high vitamin C kombucha with various herbal ingredients such chamomile, lavender and chrysanthemum. This research was conducted by fermenting chamomile, lavender, and chrysanthemum flowers for 7 days, then stored for 7 days (after fermentation). Vitamin C levels were measured using UV-Vis Spectrophotometry at a maximum wavelength of 265nm. The results of vitamin C measurements in chamomile (Matricaria recutica), lavender (Lavandula angustifolia), and chrysanthemum (Chrysanthemum cinerariaefolium) kombucha after fermentation and 7 days of shelf life were decreased. The value of decreasing vitamin C were 22.59; 3.27; and 35.3, respectively. So, it can be concluded that chamomile, lavender, and chrysanthemum kombucha flower have different abilities to produce vitamin C. The highest vitamin C was produced by lavender herbal flower kombucha.References
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2. Jayabalan R, Malbaša RV, Lončar ES, Vitas JS, Sathishkumar M. A Review on Kombucha Tea-Microbiology, Composition, Fermentation, Beneficial Effects, Toxicity, and Tea Fungus. Compr Rev Food Sci Food Saf. 2014 Jul;13(4):538-550. doi: 10.1111/1541-4337.12073. PMID: 33412713.
3. Watawana MI, Jayawwardena N, Gunawardhana CB, Waisundara VY. Health, wellness, and safety aspectsof the consumption of kombucha. J Chem 2015:2015
4. Falahuddin Irham, Ike Apriani, Nurfadhilah. Pengaruh proses fermentasi kombucha daun sirsak (Annona muricata L) terhadap kadar vitamin C Kombucha. Jurnal Biota. 2017;Vol.3;No.2;90-95.
5. Tapias YAR, Monte MVD, Peltzer MA,Salvay AG. Bacterial cellulose films production by kombucha symbiotic community cultured on different herbal infusions. Food Chemistry 372 (2022) 131346. https://doi.org/10.1016/j.foodchem.2021.131346
6. Sa’diyah L, Devianti VA. Pengaruh Suhu Terhadap Kadar Vitamin C Kombucha Teh Hitam, Teh Hijau, dan Earl Grey selama masa simpan. Jurnal Analis Kesehatan Klinikal Sains 10 (2) (2022) 175-183.
7. Kivrak Seyda. Essential oil composition and antioxidant activities of eight cultivars of Lavender and Lavandin from western Anatolia. Industrial Crops & Products 117 (2018) 88-96. https://doi.org/10.1016/j.indcrop.2018.02.089
8. Manzocco L, Anese M, Nicoli MC. Antioxidant properties of tea extracts as affected by processing. Lebensm Swiss Technol. 1998;31;694-698.
9. Jayabalan R, Marimuthu S, Thangaraj P, Sathishkumar M, Binupriya AR, Swaminathan K, Sei EY. 2008b. Preservation of kombucha teaeffect of temperature on tea components and free radical scavenging properties. J Agri Food Chem 56:9064–71.
Published
2023-07-31
How to Cite
Sa’diyah, L., Anindya, W. D., & Ariska, F. (2023). The Comparison of Vitamin C on Floral Herbal Kombucha During Shelf Life: Perbandingan Hasil Vitamin C Kombucha Bunga Herbal selama Masa Simpan. Journal Pharmasci (Journal of Pharmacy and Science), 8(2), 187-189. https://doi.org/10.53342/pharmasci.v8i2.364
Section
Articles
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