Kombucha based on Javanese Turmeric (Curcuma zanthoriza and Curcuma zedoaria): Effects of various concentrations and antioxidant activity. Mentari Sekar Arum (a*), Yuliatin Hasfiani (a), Elok Zubaidah (a), Hidayat Sujuti (b), Tri Ardiyanti (a)
a) Department of Food Science and Technology, Faculty of Agricultural Technology, Brawijaya University, Malang, Indonesia
Veteran Street Malang, Ketawanggede, Lowokwaru District, East Java, Indonesia
*mentari.sekar.arum[at]gmail.com
b) Faculty of Medicine, Brawijaya University, Malang, Indonesia
Veteran Street Malang, Ketawanggede, Lowokwaru District, East Java, Indonesia
Abstract
Temulawak (C.zanthoriza) and white turmeric (C.zedoaria) are Indonesian herbal plants widely used to treat various diseases such as anti-inflammatory, neuroprotective, nephroprotective, antitumor, and hepatoprotective. Kombucha is a traditional drink made from fermented sweet tea with a mixed culture known as SCOBY (symbiotic culture of bacteria and yeast). Kombucha is known as a functional food because it has high antioxidant and antibacterial activity so it is useful for disease prevention. This research aims to increase the functional value of kombucha by using temulawak and white turmeric. Kombucha is made from temulawak and white turmeric powder with various concentrations (0.2%, 0.4%, 0.6%, 0.8%, and 1% (w/v)) and a sugar concentration of 10% (v/v). ). After 8 days of fermentation, temulawak and white turmeric kombucha were tested for pH, total acid, total phenol, total flavonoids and antioxidant activity (IC50). The effect of various concentrations temulawak and white turmeric as a substrate for kombucha demonstrated significant (p<0.05) in reduction of pH, increased total phenol content, IC50 value of antioxidant activity, also increased total acid and total flavonoids. The best treatment of temulawak and white turmeric kombucha was obtained at a concentration of 1% with a pH of 2.77 for temulawak kombucha and 2.80 for white turmeric kombucha- total acid of 4.38% for temulawak kombucha and 3.60% for white turmeric kombucha- total phenols were 232.48 mgGAE/ml for temulawak kombucha and 113.00 mgGAE/ml for white turmeric kombucha- total flavonoids 205.12 mgQUE/ml for temulawak kombucha and 162.13 mgQUE/ml for white turmeric kombucha- The IC50 value was 30.82 ppm for temulawak kombucha and 40.15 ppm for white turmeric kombucha.
