Analisis Kadar Etanol pada Kombucha Tea Biakan Sendiri Berdasarkan Lamanya Waktu Fermentasi
DOI:
https://doi.org/10.59841/an-najat.v1i4.521Keywords:
Ethanol, Fermentation, Kombucha teaAbstract
The stages of kombucha tea fermentation involve the formation of alcohol and acetic acid because symbiotic cultures, especially fungi, break down sugar into alcohol, and the alcohol that is formed will be oxidized by the bacteria Acetobacter xylinum to acetic acid. The purpose of this study was to determine the ethanol content in kombucha tea fermentation based on the length of time of fermentation. This research is an experimental study that was tested in the Laboratory of the Department of Health Medical Laboratory Technology, Poltekkes Kemenkes Medan. The population for this study was tea of the Camellia sinensis species. The research samples included fermented kombucha tea, variant black tea and green tea. The research is a quantitative qualitative study. The qualitative test was carried out using the alcohol Test-Kit Reagent method, the quantitative test was carried out by calculating the percentage of alcohol through heating. Negative alcohol was found in the kombucha tea sample in the first week of fermentation, in the second week of fermentation, positive kombucha tea samples contained alcohol, 0.9% in black tea and 0.2% in green tea; in the third week, an increase in ethanol levels was found, 1% in black tea and 0.7% in green tea.
References
Apriliani, A. K., Hafsari, A. R., Si, M., Suryani, H. Y., Pd, S., Biologi, J., Sains, F., Teknologi, D., Gunung, S., & Bandung, D. (2019). Pengaruh Penambahan Gliserol dan Kitosan Terhadap Karakteristik Edible Film dari Kombucha Teh Hijau (Camelia sinensis L.) Effect of Addition Glycerol and Chitosan To The Characteristics of Edible Films from Kombucha Green Tea (Camelia sinensis L.) (Vol. 16, Issue 1).
Arfa Yanti, N., Ambardini, S., Ode Leni Marlina, W., Dwi Cahyanti Jurusan Biologi FMIPA Universitas Halu Oleo Kampus Hijau Bumi Tridharma, K., Kendari Sulawesi Tenggara, A., & Korespondensi, P. (2020). Aktivitas Antibakteri Kombucha Daun Sirsak (Annona muricata L.) Dengan Konsentrasi Gula Berbeda (Antibacterial Activity of Soursoup Leaves Kombucha (Annona muricata L.) With Different Sugar Concentration).
Dwi Purbayanti, N. R. (2017). Efek Mengkonsumsi Alkohol Terhadap Triglisrida. (N. R. Dwi Purbayanti, Ed.) Jurnal Surya Medika, vol.3 No.1.
Elisa Rini Hapsari, C. A. Fermentasi Kombucha dan Potesinya Sebagai MInuman Kesehatan. Media Farmasi Indonesia, Vol.3 No.2, 241-246.
Firdaus, S., Indah, A., Isnaini, L., & Aminah, S. (2020). “Review” Teh Kombucha Sebagai Minuman Fungsional dengan Berbagai Bahan Dasar Teh “Review” Kombucha Tea As A Functional Beverage With Various Tea Bases. http://prosiding.unimus.ac.id
Ita Purnami, K., Anom Jambe, A., Wayan Wisaniyasa, N., (2018). Jurusan Ilmu dan Teknologi Pangan, M., Teknologi Pertanian, F., Udayana, U., & Jurusan Ilmu dan Teknologi Pangan, D. pengaruh jenis teh terhadap karakteristik teh kombucha (Vol. 7, Issue 2).
Jakubczyk, K., Kałduńska, J., Kochman, J., & Janda, K. (2020). Chemical profile and antioxidant activity of the kombucha beverage derived from white, green, black and red tea. Antioxidants, 9(5). https://doi.org/10.3390/antiox9050447
Khaerah, A., Nawir, N., Nurhilmi, H., & Abstrak, N. (2020). Perbandingan Total Mikroba Kombucha dengan Variasi Jenis Teh dan Lama Fermentasi.
Khamidah, A., Antarlina, S. S., Pengkajian, B., Pertanian, T., & Timur, J. (2020). peluang minuman kombucha sebagai pangan fungsional opportunities of kombucha drinking as a functional food. In Jurnal Ilmu-Ilmu Pertanian (Vol. 14, Issue 2).
Made, P., Adnyana, A. Y., Swamardika, A., & Rahardjo, P. (2015). Pande Made Agus Yudi Adnyana, I B Alit Swamardika. In Pratolo Rahardjo (Vol. 2, Issue 3).
Majidah, L., Gadizza, C., & Gunawan, S. (2022). Analisis pengembangan produk halal minuman kombucha. In Halal Research (Vol. 2, Issue 1).
Oktavia, S., Novi, C., Handayani, E. E., Abdilah, N. A., Setiawan, U., & Rezaldi, F. (2021). Pelatihan Pembuatan Immunomodulatory Drink Kombucha untuk Meningkatkan Perekonomian Masa New Normal pada Masyarakat Desa Majau dan Kadudampit Kecamatan Saketi Kabupaten Pandeglang, Banten. 6(3), 2021. https://doi.org/10.30653/002.202163.811
Parhusip, A. J. N., Setiawan, C., Effendi, V. P., Studi, P., & Pangan, T. (2022). aktivitas antioksidan dan kadar kafein kombucha kopi [antioxidant activity and caffeine content of coffee kombucha] (Vol. 6, Issue 1).
Putra, A. (2012). Pengaruh Alkohol Terhadap Kesehatan. (A. Putra, Ed.) 17-22.
Pratiwi, A., & Aryawati, R. (2012). Pengaruh Waktu Fermentasi Terhadap Sifat Fisik dan Kimia pada Pembuatan Minuman Kombucha dari Rumput Laut Sargasssum sp. In / Maspari Journal (Vol. 04). www.whfoods.com
Priyono, K., Riswanto, D., Sains, F., dan Kesehatan, F., Mathla, U., Anwar Banten, ul, Keguruan dan Ilmu Pendidikan, F., Raya Labuan, J. K., Saketi KabPandeglang Banten, K., & Korespondensi Author, I. (2021). Kritis Minuman Teh Kombucha, S., Bagi Kesehatan, M., Alkohol, K., Sertifikasi Halal, D., alkohol dan sertifikasi halal .IJMA: International Journal Mathla’ul Anwar of Halal Issues Volume 1 Nomor 1-Maret 2021.
Putra, A., & Wulansari, D. (2022). pengaruh proses fermentasi kombucha teh daun pedada terhadap sifat fisikokimia The Effect of Kombucha Fermentation Process on Pedada Leaf Tea on Physicochemical Properties.
Riswanto, D., & Rezaldi, D. F. (2021). studi kritis tingkat kehalalan minuman kombucha. https://www.antaranews.com/berita
Rusdiana, F. F. (2017). kombucha, minuman probiotik dari larutan teh. (F. F. Rusdiana, Ed.) SITH.ITB.AC.ID, Bandung.
Saputra, R. (2019). implementasi kebijakan pengawasan dan pengendalian . (R. Saputra, Ed.) Jurnal Kebijakan Pemerintahan Vol. 2, No. 2, 111–126.
Sulistiawaty, L., & Solihat, D. I. (2022). Kombucha: Fisikokimia dan Studi Kritis Tingkat Kehalalan. In juli (Vol. 46, Issue 1).
Ukhradiya Magharaniq Safira Purwanto, K. A. (2022). Aktivitas Antioksidan Ekstrak Kembang Telang dalam Menghambat Peroksidasi Lipid. (K. A. Ukhradiya Magharaniq Safira Purwanto, Ed.) 26-36.
Widyanti, E. M., Bintang, D., & Moehadi, I. (2016). Proses Pembuatan Etanol Dari Gula Menggunakan Saccharomyces Cerevisiae. 12(2), 31–38. http://ejournal.undip.ac.id/index.php/metana
Wijaya, H., Muin, R., & Permata, E. (2017). Karakteristik Fisik Produk Fermentasi Kombucha dari Berbagai Daun Berflavanoid Tinggi. In Jurnal Teknik Kimia (Vol. 23, Issue 4).
Yunita, N. K., & Indrayani, Y. P. (2022). Review: Kombucha Tea Fermentation and The Biological Activities. Journal Scientific of Mandalika (JSM), 3(5). http://ojs.cahayamandalika.com/index.php/jomla/issue/archive188
Zailani, N. S., & Adnan, A. (2022). Substrates and metabolic pathways in symbiotic culture of bacteria and yeast (scoby) fermentation: a mini review. In Jurnal Teknologi (Vol. 84, Issue 5, pp. 155–165). Penerbit UTM Press. https://doi.org/10.11113/jurnalteknologi.v84.18534
