Studi karakteristik kimia minuman probiotik kombucha sari kulit nanas (Ananas comosus)
Study of the chemical characteristics of probiotik baverage kombucha pineapple skin juice (Ananas comosus)
Abstract
Kombucha is probiotic baverage, made from tea with sugar and starter SCOBY with time fermentation 4-14 days. Time of fermentation can be affects to physical and chemical properties of kombucha. This probiotic baverage has the potential to increase immunity and body resistance. Pineapple commonly consumed fresh or processed products, the part of pineapple that’s not consumed was skin and liver as 47%. The chemical component in pineapple skin was flavonoid, bromelain, 17,53% carbohydrates and 17% glucoses that can be used as kombucha. This research purpose to determine the effect of kombucha pineapple skin juice on the 7th day and 14th day fermentation. This research used a RBD with two factors, the first factor was sucrose concentration (5%, 10%, 15% and 20%) and second factor was starter SCOBY concentration (10% and 15%). This data were analyzed using ANOVA and minitab 17. The results on the 7th day showed sucore concentration has significant effect on the pH value, total Acid and TDS. Meanwhile starter SCOBY concentration had a signicantly effect on total acid and TDS but not signigicantly effect on the pH value. On the 14th day showed that sucrose and starter SCOBY has significantly effect to total acid, pH value and TDS.
References
Association of Official Analytical Chemist (AOAC). (1990). Official Methods of Analysis. Washington : Association of Official Analytical Chemist.
Andreson, M., Kazantseva, J., Kuldjärv, R., Malv, E., Vaikma, H., Kaleda, A., ... & Vilu, R. (2022). Characterisation of chemical, microbial and sensory profiles of commercial kombuchas. International Journal of Food Microbiology, 373, 109715.
Dabesor, A. P., Asowata-Ayodele, A. M., & Umoiette, P. (2017). Phytochemical compositions and antimicrobial activities of Ananas comosus peel (M.) and Cocos nucifera kernel (L.) on selected food borne pathogens. American Journal of Plant Biology, 2(2), 73-76.
Diantoro, A., Rohman, M., Budiarti, R., & Palupi, H. T. (2015). Pengaruh penambahan ekstrak daun kelor (Moringa Oleifera L.) terhadap kualitas yoghurt. Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 6(2), 1-8.
Essawet, N. A., Cvetković, D., Velićanski, A., Čanadanović-Brunet, J., Vulić, J., Maksimović, V., & Markov, S. (2015). Polyphenols and antioxidant activities of Kombucha beverage enriched with Coffeeberry® extract. Chemical Industry and Chemical Engineering Quarterly, 21(3), 399-409.
Firdaus, S., Isnaini, L., & Aminah, S. (2020). “Review” Teh kombucha sebagai minuman fungsional dengan berbagai bahan dasar teh. In Prosiding Seminar Nasional Unimus (Vol. 3).
Husniah, I., & Gunata, A. F. (2020). Ekstrak kulit nanas sebagai antibakteri. Jurnal Penelitian Perawat Profesional, 2(1), 85-90.
Prijambada, I. D., Hidayat, C., & Widianto, D. (2012). Selection of yeast strains for ethanol fermentation of glucose-Fructose-sucrose mixture. Indonesian Journal of Biotechnology, 17(2), 114-120.
Jayabalan, R., Marimuthu, S., & Swaminathan, K. (2007). Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Food chemistry, 102(1), 392-398.
Li, C., Song, J., Kwok, L. Y., Wang, J., Dong, Y., Yu, H., ... & Chen, Y. (2017). Influence of Lactobacillus plantarum on yogurt fermentation properties and subsequent changes during postfermentation storage. Journal of dairy science, 100(4), 2512-2525.
Nainggolan, J. (2009). Kajian pertumbuhan bakteri Acetobacter sp. dalam kombucha rosela merah (Hibiscus sabdariffa) pada kadar gula dan lama fermentasi yang berbeda. [Tesis]. Medan : Universitas Sumatra Utara
Nuraviani, E., & Destiana, I. D. (2021). Pemanfaatan buah dan kulit nanas subang (Ananas comosus L. merr) subgrade sebagai edible drinking straw ramah lingkungan. Teknotan: Jurnal Industri Teknologi Pertanian, 15(2), 81-84.
Punbasayakul N, Samart K, & Sudmee W. (2018). Antimicrobial activity of pineapple peel extract. In Proceedings of Innovation of Functional Foods in Asia Conference; 2018 April 24; Phayao. Thailand. Thailand:IFFA
Puspaningrum, D. H. D., Sumadewi, N. L. U., & Sari, N. K. Y. (2021). Kandungan total asam, total gula dan nilai pH kombucha cascara kopi arabika Desa Catur Bangli selama fermentasi. In Prosiding SINTESA Vol. 4 tahun 2021.
Rakhamatullah, R. (2015). Aktivitas antibakteri kombucha buah nanas (Ananas comosus) terhadap bakteri eschericia coli dan staphylococcus aureus dengan konsentrasi gula berbeda. [Tugas Akhir]. Lampung : Universitas Islam Negeri Raden Intan
Rizal, S., Suharyono, S., Nurainy, F., & Merliyanisa, M. (2020). Pengaruh glukosa dan jahe merah terhadap karakteristik minuman probiotik dari kulit nanas madu. Jurnal Teknologi Industri & Hasil Pertanian, 25(2), 110-119.
Rezaldi, F., Fadillah, M. F., Agustiansyah, L. D., Tanjung, S. A., Halimatusyadiah, L., & Safitri, E. (2022). Aplikasi metode bioteknologi fermentasi kombucha buah nanas madu (Ananas comosus) subang sebagai antibakteri gram positif dan negatif berdasarkan konsentrasi gula yang berbeda. Jurnal Agroteknologi Merdeka Pasuruan, 6(1), 9-21.
Sannapaneni, S., Philip, S., Desai, A., Mitchell, J., & Feldman, M. (2023). Kombucha-induced massive hepatic necrosis: a case report and a review of literature. Gastro Hep Advances, 2(2), 196-198.
Simanjuntak, D. H., Herpandi, H., & Lestari, S. D. (2016). Karakteristik kimia dan aktivitas antioksidan kombucha dari tumbuhan apu-apu (Pistia stratiotes) selama fermentasi. Jurnal FishtecH, 5(2), 123-133.
Sintasari, R. A., Kusnadi, J., & Ningtyas, D. W. (2014). Pengaruh penambahan konsentrasi susu skim dan sukrosa terhadap karakteristik minuman probiotik sari beras merah [in press juli 2014]. Jurnal pangan dan Agroindustri, 2(3), 65-75.
Susilowati, A. (2013). Perbedaan waktu fermentasi dalam pembuatan teh kombucha dari ekstrak teh hijau lokal arraca kiara, arraca yabukita, pekoe dan dewata sebagai minuman fungsional untuk antioksidan. In Prosiding SNST ke-4 tahun 2013.
Tapias, Y. A. R., Di Monte, M. V., Peltzer, M. A., & Salvay, A. G. (2023). Kombucha fermentation in yerba mate: Cellulose production, film formulation and its characterisation. Carbohydrate Polymer Technologies and Applications, 5, 100310.
Wahyuni, S. A., Kadarusno, A. H., & Suwerda, B. (2016). Pemanfaatan Saccharomyces cereviceae dan limbah buah nanas pasar beringharjo yogyakarta untuk pembuatan bioetanol. Sanitasi: Jurnal Kesehatan Lingkungan, 7(4), 151-159.
Wang, X., Wang, D., Wang, H., Jiao, S., Wu, J., Hou, Y., ... & Yuan, J. (2022). Chemical profile and antioxidant capacity of kombucha tea by the pure culture kombucha. Lwt, 168, 113931.
Wang, Z., Ahmad, W., Zhu, A., Geng, W., Kang, W., Ouyang, Q., & Chen, Q. (2023). Identification of volatile compounds and metabolic pathways during ultrasound-assisted kombucha fermentation by HS-SPME-GC/MS combined with metabolomic analysis. Ultrasonics Sonochemistry, 94, 106339.
Wistiana, D. & E. Zubaidah. (2015). Karakteristik kimiawi dan mikrobiologis kombucha dari berbagai daun tinggi fenol selama fermentasi. Jurnal Pangan dan Agroindustri, 3(4), 1446-1457.
Copyright (c) 2023 Rahmah Utami Budiandari, Rima Azara, Ro’biatul Adawiyah, Andriani Eko Prihatiningrum
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors send the manuscript with the understanding that if accepted for publication, the copyright of the article belongs to the authors and retains publishing rights without restriction. More...
