ANALISIS AKTIVITAS ANTIOKSIDAN PADA TEH HIJAU KOMBUCHA BERDASARKAN WAKTU FERMENTASI YANG OPTIMAL

Authors

  • Nursyah P. Hassmy

DOI:

https://doi.org/10.35799/pha.6.2017.17719

Abstract

ANALISIS AKTIVITAS ANTIOKSIDAN PADA TEH HIJAU KOMBUCHA BERDASARKAN WAKTU FERMENTASI YANG OPTIMAL

Nursyah Putri Hassmy1), Jemmy Abidjulu1), dan Adithya Yudistira1)

1)Program Studi Farmasi, FMIPA UNSRAT, Manado, 95115

 

ABSTRACT

 

Kombucha tea is a traditional beverage product of fermented tea and sugar solution by using starter kombucha (Acetobacter xylinum and some of yeast species). The low productivity of contamination from harmful microorganisms causing the disease makes kombucha safe for self-prepared at home without pathogenic risks for health. The purpose of this study is to determine the optimal value of antioxidant activity on kombucha green tea basen on fermentation time. To test antioxidant activity, the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical method was used to measure antioxidant activity based on the ability to capture DPPH radicals and statistical test data was using  ANOVA and Post Hoc Multiple Comparisons methods. From the results of the study showed that fermentation on day 1 to day 5 kombucha green tea has optimal antioxidant activity.

Keywords : Kombucha Tea, Antioxidant Activity, DPPH (1,1-diphenyl-2-picrylhydrazyl)

ABSTRAK

 

Teh kombucha merupakan produk minuman tradisional hasil fermentasi larutan teh dan gula dengan menggunakan starter kombucha (Acetobacter xylinum dan beberapa jenis khamir). Rendahnya produktivitas kontaminasi dari mikroorganisme berbahaya yang menyebabkan penyakit membuat kombucha aman untuk dipersiapkan sendiri di rumah tanpa risiko patogenik untuk kesehatan. Tujuan dari penelitian ini untuk mengetahui nilai aktivitas antioksidan yang optimal pada teh hijau kombucha berdasarkan waktu fermentasinya. Untuk menguji aktivitas antioksidan digunakan metode radikal DPPH (1,1- diphenyl-2-picrylhydrazyl) aktivitas antioksidan diukur berdasarkan kemampuan untuk menangkap radikal DPPH dan uji data statistik menggunakan metode ANOVA dan Post Hoc Multiple Comparisons. Dari hasil penelitian menunjukkan fermentasi dihari ke – 1 sampai dengan hari ke – 5 teh hijau kombucha memiliki aktivitas antioksidan yang optimal.

Kata Kunci : Teh Kombucha, Aktivitas Antioksidan, DPPH (1,1- diphenyl-2-picrylhydrazyl)

 


 

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Published

2017-10-24

How to Cite

Hassmy, N. P. (2017). ANALISIS AKTIVITAS ANTIOKSIDAN PADA TEH HIJAU KOMBUCHA BERDASARKAN WAKTU FERMENTASI YANG OPTIMAL. PHARMACON, 6(4). https://doi.org/10.35799/pha.6.2017.17719

Issue

Vol. 6 No. 4 (2017): Pharmacon

Section

Articles

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