The Comparison of Vitamin C on Floral Herbal Kombucha During Shelf Life
Perbandingan Hasil Vitamin C Kombucha Bunga Herbal selama Masa Simpan
DOI:
https://doi.org/10.53342/pharmasci.v8i2.419Keywords:
Kombucha, Chamomile, Chrysanthemum, Lavender, Shelf LifeAbstract
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.
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