Effect of Fermentation Time on Antioxidant Activity of Turmeric Kombucha (Curcuma longa L.) as a Probiotic Drink
Pengaruh Lama Fermentasi Terhadap Aktivitas Antioksidan Kombucha Kunyit (Curcuma longa L.) Sebagai Minuman Probiotik
DOI:
https://doi.org/10.21070/ups.4498Keywords:
Curcuma longa L, Kombucha, Fermentation TimeAbstract
Turmeric (Curcuma longa L.) is an herbal plant containing, the active compound curcumin, which has antioxidant, 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. 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. 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. Further research regarding the physicochemical and organoleptics of turmeric kombucha will increase diversification of probiotic drinks.
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