JAFT • pISSN 2355-9152 • eISSN 2614-7076 • Member of CrossRef®

DOI: https://doi.org/10.17728/jaft.22187

Physicochemical Characteristics of Bitter Leaf (Vernonia amygdalina Del.) Kombucha with Palm Sugar Addition

*Bambang Dwiloka orcid scopus  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Indonesia, Indonesia
Heni Rizqiati orcid scopus  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Indonesia, Indonesia
Paras Lintang Adiwiratna  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Indonesia, Indonesia
Aprilia Elok Kusumaning Hapsari  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Indonesia, Indonesia
Novita Sintya Dewi  -  Department of Food Technology, Faculty of Animal and Agricultural Sciences, Universitas Diponegoro, Semarang, Indonesia, Indonesia
Open Access Copyright 2024 Journal of Applied Food Technology

Citation Format:
Abstract

Functional drinks are processed drinks that contain food components that are beneficial for body health and have good sensory evaluation. Functional drinks can be used to prevent degenerative diseases such as diabetes mellitus. Kombucha is a functional drink fermented from tea and sugar using a kombucha starter or Symbiotic Culture of Bacteria and Yeast (SCOBY). Kombucha has functions as an antioxidant, antidiabetic, anticancer and antimicrobial. A variety of leaves that include phenols and bitter leaves with components that are beneficial to the body can be used to make kombucha. Palm sugar can be used as alternative sugar for kombucha fermentation because palm sugar has a low glycemic index of 35. This study aims to determine the effect of using palm sugar concentration on total dissolved solids, viscosity, pH value, total flavonoids, total phenols, and reducing sugar content. The research results show that the use of palm sugar can increase total dissolved solids, viscosity, pH value, total flavonoids, total phenols and reducing sugars. The best treatment is the use of 25% palm sugar with a total soluble solids value of 18.38˚Brix, viscosity of 1.37 cP, pH value of 3.43, total flavonoids of 0.275 mg QE/g sample, total phenols of 0.99 mg GAE/ml, and reducing sugar of 9.24%.

Fulltext View|Download
Keywords: bitter leaves; phenols; flavonoids; palm sugar; kombucha

Article Metrics:

Article Info
Section: Research Articles
Language : EN
Recent articles
Effect of Extraction Time on Dried Form and Powder of Cardamom Seeds in Aqueous Solvent on Physical, Total Phenol, and Flavonoid Properties Physicochemical Characteristics of Bitter Leaf (Vernonia amygdalina Del.) Kombucha with Palm Sugar Addition Effect of Packaging Type and Storage Time on the Quality Characteristics of Chicken Nugget Substituted with Jack Bean (Canavalia ensiformis L.) Tempeh Flour More recent articles
  1. Aprilia, A.W.L., and Suryana, A.L. 2022. Differences in giving a solution of granulated sugar and palm sugar on triglyceride levels in male Wistar rats (Rattus norvegicus) Harena: Jurnal Gizi 2(3): 125–132
  2. Arziyah, D., Yusmita, L., and Wijayanti, R. 2022. The effect of the ratio of palm sugar and granulated sugar on the physicochemical characteristics of cinnamon syrup. . Jurnal Teknologi Pertanian 11(2): 99–105
  3. Ayuratri, M.K., and Kusnadi, J. 2017. Antibacterial activity of ginger kombucha (Zingiber officinale) (study of ginger varieties and honey concentration) Jurnal Pangan dan Agroindustri 5(3): 95–107
  4. Badan Pengawas Obat dan Makanan. 2011. Supervision of claims in processed food labels and advertisements (BPOM Regulation No. HK.03.1.23.11.11.09909). Accessed from 2011 HK.03.1.23.11.11.09909Supervision_of_Claims_in_Label_and_Iklan_Processed_Food.pdf (pom.go.id)
  5. Badmus, A.A., Yusof, Y.A., Chin, N.L., and Aziz, N.A. 2016. Antioxidant capacity and phenolics of spray dried Arenga pinnata juice powder. Journal of Agricultural Science and Technology B 6(1): 209–213
  6. Bestari, R. 2021. Phytochemical compounds and pharmacological activity of bitter leaves (Vernonia amygdalina Del.) as a candidate for herbal medicine. Jurnal Kedokteran Sains dan Teknologi Medik 4(1): 63–74
  7. Breemer, R., Palijama, S., and Jambormias, J. 2021. Chemical and organoleptic characteristics of gandaria syrup with added sugar concentration. Jurnal Teknologi Pertanian 10(1): 56–63
  8. Dwiputri, M.C. and Feroniasanti, Y.M.L. 2019. Effect of fermentation on total titratable acids, flavonoids, and antioxidant activity of butterfly pea kombucha. Journal of Physics 12(1): 1-7
  9. Habibah, I., Mahadi, I., and Sayuti, I. 2017. The influence of variations in the type of tea processing (Camellia sinensis L Kuntze) and sugar concentration on kombucha fermentation as a design for high school biology student worksheets (LKPD). Jurnal Biogenesis 13(2): 1-13
  10. Haryanti, P. and Mustaufik. 2020. Evaluation of the quality of crystal coconut sugar (ant sugar) in the coconut sugar home industry area of Banyumas Regency. Jurnal Agrotek 5(1): 48-61
  11. International Diabetes Federation. 2021. IDF Diabetes Atlas 10th edition. International Diabetes Federation, Belgium
  12. Kamsina, I.T., Anova, and Firdausni. 2015. The effect of the ratio of fruit juice and sugar on the quality of pumpkin functional drinks. Jurnal Litbang Industri 5(2): 113-122
  13. Mahardani, O.T., and Yuanita, L. 2021. Effect of processing and storage methods on phenolic compound levels and antioxidant activity. Unesa Journal of Chemistry 10(1): 64–78
  14. Majidah, L., Gadizza, C. and Gunawan, S. 2022. Analysis of halal product development for kombucha drinks. Journal of Halal Research 2(1): 36–51
  15. Mclntyre, L., Trmčić, A., Paphitis, K., and Parto, N. 2023. Safety of Fermented Food: Assessing Risk in Fermented Food Processing Practices and Advice on How to Mitigate Them. BC Center for Disease Control, Canada
  16. Nur, F.A., Sukainah, A., and Mustarin, A. 2021. Utilization of green bean sprouts and soybean sprouts as a nitrogen source in making nata de pinnata from sugar palm sap (Arenga pinnata Merr.). Jurnal Pendidikan Teknologi Pertanian 7(1): 105–116
  17. Nurhayati, C. 2022. The relationship between the level of knowledge about diabetes mellitus, self-management and the quality of life in type 2 diabetes mellitus patients. Journal of Nursing and Health Science 1(2): 58–65
  18. Pramesta, E.D. and Sucahyo, B.S. 2022. Different types and concentrations of natural dyes on the chemical and organoleptic quality of yogurt. Jurnal Agropro 1(1): 14-21
  19. Putri, A.Y. 2019. Potential of bitter leaves (Vernonia amygdalina) as an antidiabetic. Jurnal Ilmiah Kesehatan Sandi Husada 20(2): 336-339
  20. Putri, D.A., Komalasari, H., Ulpiana, M., Salsabila, A., and Arianto, A.R. 2023. Production of black tea kombucha using different types of sweeteners and fermentation times. Jurnal Kolaboratif Sains 6(7): 640-656
  21. Rosada, F.F.A., Agustina, E., and Faizah, H. 2023. The effect of sugar concentration on the physical, chemical characteristics and antioxidant activity of kombucha tea from starfruit leaves (Averrhoa bilimbi Linn.). Journal of Science and Technology 16(1): 27–34
  22. Salsabila, N.S. Palupi, and Astawan, M. 2021. Potential of corn silk as a functional drink. Jurnal Pangan 30(2): 137-146
  23. Saputra, H.W., Muin, R., and Permata, E. 2017. Physical characteristics of kombucha fermentation products from various leaves with high flavonoids. Jurnal Teknik Kimia 4(23): 255-262
  24. Sintyadewi, P.R. and Widnyani, I.A.P.A. 2021. The effect of long fermentation time on total flavonoids and organoleptic tests of black tea kombucha and infusion. Jurnal Media Ilmiah Teknologi Pangan 8(2): 72-77
  25. Suhendy, H., Alif, A., and Rahmiyani, I. 2022. Correlation of total phenolic and flavonoid levels on the antioxidant activity of several bitter leaf extracts (Vernonia amygdalina Delile.) using the FRAP (Ferric Reducing Antioxidant Power) method. Jurnal Ilmiah Kefarmasian 7(2): 71–82
  26. Sumartini, and Suliasih, N. 2021. Development of jelly drink products based on secang wood (Caesalpinia sappan L.) with variations in sucrose concentration and carrageenan concentration. Pasundan Food Technology Journal 8(3): 121–128
  27. Tarihoran, W.C., Hintono, A., and Rizqiati, H. 2022. Total LAB, viscosity, pH and soluble solids of buffalo milk kefir with the addition of red dragon fruit (Hylocereus polyrhizus). Jurnal Pangan dan Agroindustri 10(4): 187–193
  28. Tu, C., Yu, T., Feng, S., Xu, N., Massawe, A., Shui, S., and Zhang, B. 2024. Dynamics of microbial communities, flavor, and physicochemical properties of kombucha- fermented Sargassum fusiforme beverage during fermentation. Food Science and Technology. 192: 1-12
  29. Winandari, O.P., Widiani, N., Kamelia, M., and Riski, E.P. 2022. Potential of vitamin C and total acid, as antioxidants in rosella kombucha with different fermentation times. Jurnal Pembelajaran dan Biologi Nukleus 8(1): 141-148
  30. Wulandari, D.D. 2017. Honey quality (acidity, water content and reducing sugar content) based on differences in storage temperature. Jurnal Kimia Riset 2(1): 16-22
  31. Yanti, N.A., Ambardini, S., Ardiansyah, S., Marlina, W.O.L., and Cahyanti, K.D. 2020. Antibacterial activity of soursop leaf kombucha (Annona muricata L.) with different sugar concentrations. Jurnal Berkala Saintek 8(2): 35-40
  32. Yuniastuti, A., Susanti, R. and Iswari, R.S. 2018. Effect of infusion of arrowroot tubers (Marantha arundinaceae L) on streptozotocyn-induced plasma glucose and insulin levels in rats. Jurnal MIPA 41(1): 34–39
  33. Yuningtyas, S., Masaenah, E., and Telaumbanua, M. 2021. Antioxidant activity, total phenols, and vitamin C content of bay leaf kombucha (Syzygium polyanthum (Wight) Walp.). Jurnal Farmamedika 6(1): 10-14
  34. Zubaidah, E., Fibrianto, K., and Kartikaputri, S.D. 2021. The potential of tea leaf kombucha (Camellia sinensis) and robusta coffee leaves (Coffea robusta) as a probiotic drink. Jurnal Bioteknologi dan Biosains indonesia 8(2): 185–195

Last update:

No citation recorded.

Last update:

No citation recorded.