Pengaruh Fermentasi SCOBY (Symbiotic Culture of Bacteria and Yeast) terhadap Kandungan Fenolik dan Aktivitas Antioksidan dalam Teh
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Abstract
Kombucha adalah minuman fermentasi teh yang kaya senyawa bioaktif dan berdampak positif pada kesehatan. Teh hijau (Camellia sinensis) digunakan sebagai substrat karena mengandung fenolik dan antioksidan tinggi. Penelitian ini mengevaluasi perubahan sifat fisikokimia, kandungan fenolik, aktivitas antioksidan, dan asam organik selama fermentasi 18 hari dengan SCOBY pada 37°C. Analisis dilakukan terhadap pH, keasaman, Brix, warna, serta kandungan fenolik total dan spesifik (Folin–Ciocalteu dan HPLC), dan aktivitas antioksidan (FRAP & DPPH). Hasil menunjukkan kandungan fenolik total menurun dari 0,41 mg/mL menjadi 0,25 mg/mL, sedangkan aktivitas FRAP meningkat dari 3,79 mg/mL menjadi 4,02 mg/mL, dan DPPH sedikit menurun dari 85,90% menjadi 81,39%. Fermentasi menurunkan sebagian besar senyawa fenolik spesifik, termasuk asam kafeat (0,95 → 0,55 µg/mL), katekin, dan (-)-epicatechin gallate, sedangkan asam p-kumarat stabil (≈0,06 µg/mL) dan kafein menurun (78 → 46 µg/mL). Asam asetat dan tartarat meningkat. Secara keseluruhan, fermentasi mengubah senyawa bioaktif, meningkatkan aktivitas reduktif (FRAP), dan menghasilkan asam organik berperan dalam rasa.
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How to Cite
Fiana, N., Julia, H., & Jamaluddin, A. (2025). Pengaruh Fermentasi SCOBY (Symbiotic Culture of Bacteria and Yeast) terhadap Kandungan Fenolik dan Aktivitas Antioksidan dalam Teh. Agroteknika, 8(4), 791-811. https://doi.org/10.55043/agroteknika.v8i4.623
References
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Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT Food Science and Technology, 28(1), 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
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Kartika, D. A., Leswana, N. F., & Taufiqurrahman, M. (2025). Antioxidant activity in kombucha (SCOBY) tea based on fermentation duration with DPPH method. JSTI: Jurnal Sains Dan Teknologi Farmasi Indonesia, 14(1), 84–90. https://doi.org/10.58327/jstfi.v14i1.89
Lusiana, A., Darma, Y., Ningrum, A., & Putri, C. N. (2024). Pengaruh Lama Fermentasi Terhadap Aktivitas Antioksidan Pada Variasi The Kombucha Dengan Metode ABTS. Jurnal Ilmiah Sultan Agung, 1–12. https://jurnal.unissula.ac.id/index.php/JIMU/article/view/38587/10060
Martihandini, N., & Rochimat, I. (2024). Characteristics of Four Variants of Kombucha Tea as Candidate of Functional Health Drink. Jurnal Mandala Pharmacon Indonesia, 10(1), 227–237. https://doi.org/10.35311/jmpi.v10i1.519
Nour, N., Trandafir, I., & Ionica, M. E. (2010). HPLC organic acid analysis in different citrus juices under reversed phase conditions. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38(1), 44–48. https://doi.org/10.15835/nbha3814569
Nuryono, N., Fatmawati, I., & Harjono, H. (2015). Analysis of organic acids using gas chromatography with flame ionization detection. Indonesian Journal of Chemistry, 15(1), 1–7. https://doi.org/10.22146/ijc.21215
Onsun, B., Toprak, K., & Sanlier, N. (2025). Kombucha Tea: A Functional Beverage and All its Aspects. Current Nutrition Reports, 14(1), 69. https://doi.org/10.1007/s13668-025-00658-9
Puspaningrum, D. H. D., Sumadewi, N. L. U., & Sari, N. K. Y. (2022). Karakteristik Kimia dan Aktivitas Antioksidan Selama Fermentasi Kombucha Cascara Kopi Arabika (Coffea arabika L.) Desa Catur Kabupaten Bangli. Jurnal Sains Dan Edukasi Sains, 5(2), 44–51. https://doi.org/10.24246/juses.v5i2p44-51
Putri, S. G. (2022). Pengaruh Variasi Konsentrasi Gula Terhadap Derajat Keasaman dan Aktivitas Antioksidan Kombucha Daun Kakao (Theobroma cacao L.). Jurnal Inovasi Pendidikan Dan Sains, 3(2), 37–40. https://download.garuda.kemdikbud.go.id/article.php?article=2954791&val=18905&title=PENGARUH%20VARIASI%20KONSENTRASI%20GULA%20TERHADAP%20DERAJAT%20KEASAMAN%20DAN%20AKTIVITAS%20ANTIOKSIDAN%20KOMBUCHA%20DAUN%20KAKAO%20Theobroma%20cacao%20L
Rodríguez-Delgado, M. Á., Stoica, R.-M., Doncea, S. M., & Trandafir, I. (2010). An HPLC method for identification and separation of phenolic acids in the Coffee. Bulletin of the Petroleum-Gas University of Ploiesti, 3A, 143–148. https://doi.org/10.1016/S0021-9673(01)00598-2
Rosida, D. F., Sofiyah, D. L., & Putra, A. Y. T. (2021). Aktivitas Antioksidan Minuman Serbuk Kombucha Dari Daun Ashitaba (Angelica keiskei), Kersen (Muntingia calabura), dan Kelor (Moringa oleifera). Jurnal Teknologi Pangan, 15(1). https://doi.org/10.33005/jtp.v15i1.2726
Rupadani, N. L. D., Susanti, N. M. P., & Leliqia, N. P. E. (2013). Uji Aktivitas Antioksidan Minuman Kombucha Lokal di Bali dengan Substrat Gambir. Jurnal Farmasi Udayana, 2(3). https://media.neliti.com/media/publications/279860-uji-aktivitas-antioksidan-minuman-kombuc-dd1975fc.pdf
Sarıtaş, S., Portocarrero, A. C. M., López, J. M. M., Lombardo, M., Koch, W., Raposo, A., ..., & Witkowska, A. M. (2024). The Impact of Fermentation on the Antioxidant Activity of Food Products. Molecules (Basel, Switzerland), 29(16). https://doi.org/10.3390/molecules29163941
Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. Methods in Enzymology, 299, 152–178. https://doi.org/10.1016/S0076-6879(99)99017-1
Sulistiawaty, L., & Solihat, I. (2022). Kombucha: Fisikokimia dan Studi Kritis Tingkat Kehalalan. Warta Akab, 46(1). https://doi.org/10.55075/wa.v46i1.80
Antolak, H., Piechota, D., & Kurcharska, A. (2021). Teh Kombucha—Kekuatan Ganda Senyawa Bioaktif dari Teh dan Kultur Simbiotik Bakteri dan Ragi (SCOBY). Antioksidan (Basel), 10(10), 1541. https://doi.org/10.3390/antiox10101541
AOAC. (2016). Official Methods of Analysis of AOAC International. AOAC International. https://www.aoac.org/wp-content/uploads/2019/08/app_f.pdf.
Astuti, D. A. D., Aprilia Anjarwati, & Saiful Muttaqin. (2025). Uji Aktivitas Antioksidan Kombucha Bunga Telang (Clitoria ternatea) sebagai Upaya Pencegahan Penyakit Diabetes Melitus (DM). Jurnal Ilmu Kedokteran Dan Kesehatan Indonesia, 5(1), 138–148. https://doi.org/10.55606/jikki.v5i1.6033
Benzie, I. F. F., & Strain, J. J. (1999). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239(1), 70–76. https://doi.org/10.1006/abio.1996.0292
Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT Food Science and Technology, 28(1), 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5
Chong, A. Q., Chin, N. L., Talib, R. A., & Basha, R. K. (2024). Modelling pH Dynamics, SCOBY Biomass Formation, and Acetic Acid Production of Kombucha Fermentation Using Black, Green, and Oolong Teas. Processes, 12(7), 1301. https://doi.org/10.3390/pr12071301
Dewanto, V., Wu, X., Adom, K. K., & Liu, R. H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agricultural and Food Chemistry, 50(10), 3010–3014. https://doi.org/10.1021/jf0115589
Dewi, A. J., Saati, E. A., & Husna, A. (2024). Formulasi Teh Hijau Kombucha dengan Penambahan Limbah Kulit Carica (Carica pubescens) Berdasarkan Lama Fermentasi Terhadap Aktivitas Antioksidan. Food Technology and Halal Science Journal, 7(1), 15–27. https://doi.org/10.22219/fths.v7i1.28384
Dusgun, C. (2024). An Investigation of the Impact of Fermentation Conditions and Total Acid Contents on the Kombucha Tea. Biotechnology Journal International, 28(5), 1–7. https://doi.org/10.9734/bji/2024/v28i5735
HunterLab. (2002). The Basics of Color Perception and Measurement. Hunter Associates Laborator. https://www.hunterlab.com/media/documents/basics-of-color-theory.pdf.
Jayabalan, R., Malbaša, R. V., Lončar, E. S., Itas, J. S., & Sathishkumar, M. (2014). A review on kombucha tea: Microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety, 13(4), 538–550. https://doi.org/10.1111/1541-4337.12073
Kartika, D. A., Leswana, N. F., & Taufiqurrahman, M. (2025). Antioxidant activity in kombucha (SCOBY) tea based on fermentation duration with DPPH method. JSTI: Jurnal Sains Dan Teknologi Farmasi Indonesia, 14(1), 84–90. https://doi.org/10.58327/jstfi.v14i1.89
Lusiana, A., Darma, Y., Ningrum, A., & Putri, C. N. (2024). Pengaruh Lama Fermentasi Terhadap Aktivitas Antioksidan Pada Variasi The Kombucha Dengan Metode ABTS. Jurnal Ilmiah Sultan Agung, 1–12. https://jurnal.unissula.ac.id/index.php/JIMU/article/view/38587/10060
Martihandini, N., & Rochimat, I. (2024). Characteristics of Four Variants of Kombucha Tea as Candidate of Functional Health Drink. Jurnal Mandala Pharmacon Indonesia, 10(1), 227–237. https://doi.org/10.35311/jmpi.v10i1.519
Nour, N., Trandafir, I., & Ionica, M. E. (2010). HPLC organic acid analysis in different citrus juices under reversed phase conditions. Notulae Botanicae Horti Agrobotanici Cluj-Napoca, 38(1), 44–48. https://doi.org/10.15835/nbha3814569
Nuryono, N., Fatmawati, I., & Harjono, H. (2015). Analysis of organic acids using gas chromatography with flame ionization detection. Indonesian Journal of Chemistry, 15(1), 1–7. https://doi.org/10.22146/ijc.21215
Onsun, B., Toprak, K., & Sanlier, N. (2025). Kombucha Tea: A Functional Beverage and All its Aspects. Current Nutrition Reports, 14(1), 69. https://doi.org/10.1007/s13668-025-00658-9
Puspaningrum, D. H. D., Sumadewi, N. L. U., & Sari, N. K. Y. (2022). Karakteristik Kimia dan Aktivitas Antioksidan Selama Fermentasi Kombucha Cascara Kopi Arabika (Coffea arabika L.) Desa Catur Kabupaten Bangli. Jurnal Sains Dan Edukasi Sains, 5(2), 44–51. https://doi.org/10.24246/juses.v5i2p44-51
Putri, S. G. (2022). Pengaruh Variasi Konsentrasi Gula Terhadap Derajat Keasaman dan Aktivitas Antioksidan Kombucha Daun Kakao (Theobroma cacao L.). Jurnal Inovasi Pendidikan Dan Sains, 3(2), 37–40. https://download.garuda.kemdikbud.go.id/article.php?article=2954791&val=18905&title=PENGARUH%20VARIASI%20KONSENTRASI%20GULA%20TERHADAP%20DERAJAT%20KEASAMAN%20DAN%20AKTIVITAS%20ANTIOKSIDAN%20KOMBUCHA%20DAUN%20KAKAO%20Theobroma%20cacao%20L
Rodríguez-Delgado, M. Á., Stoica, R.-M., Doncea, S. M., & Trandafir, I. (2010). An HPLC method for identification and separation of phenolic acids in the Coffee. Bulletin of the Petroleum-Gas University of Ploiesti, 3A, 143–148. https://doi.org/10.1016/S0021-9673(01)00598-2
Rosida, D. F., Sofiyah, D. L., & Putra, A. Y. T. (2021). Aktivitas Antioksidan Minuman Serbuk Kombucha Dari Daun Ashitaba (Angelica keiskei), Kersen (Muntingia calabura), dan Kelor (Moringa oleifera). Jurnal Teknologi Pangan, 15(1). https://doi.org/10.33005/jtp.v15i1.2726
Rupadani, N. L. D., Susanti, N. M. P., & Leliqia, N. P. E. (2013). Uji Aktivitas Antioksidan Minuman Kombucha Lokal di Bali dengan Substrat Gambir. Jurnal Farmasi Udayana, 2(3). https://media.neliti.com/media/publications/279860-uji-aktivitas-antioksidan-minuman-kombuc-dd1975fc.pdf
Sarıtaş, S., Portocarrero, A. C. M., López, J. M. M., Lombardo, M., Koch, W., Raposo, A., ..., & Witkowska, A. M. (2024). The Impact of Fermentation on the Antioxidant Activity of Food Products. Molecules (Basel, Switzerland), 29(16). https://doi.org/10.3390/molecules29163941
Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin–Ciocalteu reagent. Methods in Enzymology, 299, 152–178. https://doi.org/10.1016/S0076-6879(99)99017-1
Sulistiawaty, L., & Solihat, I. (2022). Kombucha: Fisikokimia dan Studi Kritis Tingkat Kehalalan. Warta Akab, 46(1). https://doi.org/10.55075/wa.v46i1.80