Comparison of Vitamin C Levels in Rose Kombucha (Rosa hybrida) during Storage
Perbandingan Kadar Vitamin C pada Kombucha Bunga Mawar (Rosa hybrida) selama Masa Penyimpanan
DOI:
https://doi.org/10.53342/pharmasci.v9i1.418Keywords:
Kombucha, Vitamin C, UV-Vis spectrophotometryAbstract
Kombucha is a drink made from tea and sugar fermented by SCOBY. One of the ingredients in kombucha that is good for the body is vitamin C. Vitamin C can increase immunity and prevent the body from free radicals. Vitamin C in kombucha is formed through a fermentation process by remodeling glucose. This research aimed to determine the comparison of vitamin C levels in kombucha with 3 and 6 days shelf life. Measurement of vitamin C levels using the UV-Vis spectrophotometry method by measuring absorbance at a maximum wavelength of 248 nm which is then calculated using a linear regression equation and measuring the pH of the preparation. Sampling by pipetting as much as 10 ml kombucha then put into a 100 ml measuring flask and add aquadest up to the mark. The results of the research showed that vitamin C levels in rose kombucha after being stored for 3 days decreased 5.05% and after being stored for 6 days, vitamin C increased by 5.32%. Therefore, the pH of rose flower kombucha also decreased after 7 days of fermentation but stays constant after being stored for 3 and 6 days (pH 4).
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