Melola Discovery

← Melola Discovery

Jurnal

THE EFFECT OF FERMENTATION TIME ON ANTIOXIDANT AND ORGANOLEPTIC ACTIVITIES OF BIDARA (Zizipus spina CRISTI L.) KOMBUCHA DRINK

BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan · Vol. 10 No. 1 (2022) · hlm. 73–93

DOI
10.22373/biotik.v10i1.11370
ISSN
2549-1768, 2337-9812
Terbit
2022-04-28
Penerbit
Universitas Islam Negeri Ar-Raniry
Bahasa
eng

Abstrak

Bidara leaves contain antioxidants that are good for the body because they play a role in warding off free radicals. Kombucha made with bidara leaves is an innovative tea variant product that comes from the symbiotic culture of fermentation between bacteria and fungi. The purpose of this study is to determine the effect of fermentation time on antioxidant and organoleptic activity of kombucha and to determine the value of antioxidant activity of kombucha. The parameters measured were the antioxidant activity using the DPPH (2,2- diphenyl-picrilhydrazine) radical method and the organoleptic test with the hedonic scale including taste, aroma and color. The analysis showed that the length of fermentation time affected both the antioxidant activity and organoleptic test which included the taste, aroma and color of kombucha leaves of bidara. Based on the mean value of DPPH radical scavenging percentage, the antioxidant activity at fermentation time of 1, 8 and 12 days are 24,72%; 35,98%; and 7,05% with the highest antioxidant activity of kombucha made with bidara leaves occurred at 8 days fermentation is 35.87%. The IC50 value of kombucha made with bidara leaves product at fermentation time of 1, 8 and 12 days are 524,63 ppm; 441,03 ppm; and 1442,3 ppm Keywords: Antioxidant Activity, Kombucha, Leaf of Bidara, Organoleptic

Kata kunci

Jaringan kolaborasi para penulis

40 penulis · 133 tautan kepenulisan bersama · 73 lintas organisasi · menampilkan 40 yang paling banyak terhubung

Arahkan kursor atau ketuk sebuah nama untuk menyorot rekan penulisnya. Klik dua kali untuk membuka halaman penulis.

  • Institut Kesehatan Helvetia
  • Insitut Kesehatan Immanuel
  • Universitas Pasundan
  • Padjadjaran University
  • Universitas Mathla'ul Anwar Banten
  • Diponegoro University
  • Sunan Gunung Djati State Islamic University Bandung
  • Organisasi lain
  • Afiliasi tidak diketahui
  • Organisasi berbeda
  • Organisasi sama
  • Afiliasi tidak diketahui
  • Garis lebih tebal = lebih banyak artikel bersama · lingkaran lebih besar = lebih banyak artikel
Tampilkan sebagai tabel
Rekan penulisOrganisasiArtikel bersama
Hari HariadiNational Research and Innovation Agency3
M. Fariz FadillahUniversitas Mathla'ul Anwar Banten2
Ayu SafitriTanjungpura University1
Barolym Tri PamungkasMulawarman University1
Muhammad AndryInstitut Kesehatan Helvetia1
Lucky Dita AgustiansyahAfiliasi tidak diketahui1
Fajar HidayantoUniversitas Merdeka Pasuruan1
Maharani MaharaniDiponegoro University1
Ucu Wandi SomantriUniversitas Mathla'ul Anwar Banten1
Isti Dwi PruschiaAfiliasi tidak diketahui1
Dwiyarina MargarisaAfiliasi tidak diketahui1
Khairani FitriInstitut Kesehatan Helvetia1
Tetty Noverita KhairaniInstitut Kesehatan Helvetia1
Muhammad AndryInstitut Kesehatan Helvetia1
Muhammad Amin NasutionUniversitas Muslim Nusantara Al Washliyah1
Muhammad Fauzan LubisUniversitas Sumatera Utara1
Jashima UkhtiaInstitut Kesehatan Helvetia1
Asysyifa RianaInsitut Kesehatan Immanuel1
Yuliati WidiastutiInsitut Kesehatan Immanuel1
Iriyanti HarunInsitut Kesehatan Immanuel1
Galuh Chandra IrawanDiponegoro University1
Lanny TantieInsitut Kesehatan Immanuel1
Kartika AnzaniInsitut Kesehatan Immanuel1
Andri Tri CahyonoAfiliasi tidak diketahui1
Ina Siti NurminabariUniversitas Pasundan1
Thomas GozaliUniversitas Pasundan1
Dian RisdiantoUniversitas Pasundan1
Safira RakhmadiantiUniversitas Pasundan1
Dina AmaliaSunan Gunung Djati State Islamic University Bandung1
Yani SuryaniSunan Gunung Djati State Islamic University Bandung1
Opik TaupiqurrohmanSekolah Tinggi Analis Bakti Asih1
WidyawatiAfiliasi tidak diketahui1
Apriani sulu parumbakAfiliasi tidak diketahui1
Achmad Rante SuparmanUniversitas Papua1
Tati HerlinaPadjadjaran University1
Murtihapsari KadarusmanUniversitas Papua1
Mieke Hemiawati SatariPadjadjaran University1

Afiliasi berasal dari OpenAlex; metadata OAI-PMH jurnal tidak memuatnya. Penulis tanpa ID OpenAlex dicocokkan berdasarkan nama, sehingga dua orang bisa tergabung atau satu orang bisa terpisah.

Sumber metadata: OAI-PMH (metadata jurnal) https://jurnal.ar-raniry.ac.id/index.php/biotik/oai, pertama di-harvest 6 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc) 
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="id">THE EFFECT OF FERMENTATION TIME ON ANTIOXIDANT AND ORGANOLEPTIC ACTIVITIES OF BIDARA (Zizipus spina CRISTI L.) KOMBUCHA DRINK</dc:title>
	<dc:creator xml:lang="id">Situmeang, Boima</dc:creator>
	<dc:creator xml:lang="id">Shidqi, Muhammad Mutfi Amin</dc:creator>
	<dc:creator xml:lang="id">Rezaldi, Firman</dc:creator>
	<dc:subject xml:lang="id">Antioxidant Activity</dc:subject>
	<dc:subject xml:lang="id">Kombucha</dc:subject>
	<dc:subject xml:lang="id">Leaf of Bidara</dc:subject>
	<dc:subject xml:lang="id">Organoleptic</dc:subject>
	<dc:description xml:lang="id">Bidara leaves contain antioxidants that are good for the body because they play a role in warding off free radicals. Kombucha made with bidara leaves is an innovative tea variant product that comes from the symbiotic culture of fermentation between bacteria and fungi. The purpose of this study is to determine the effect of fermentation time on antioxidant and organoleptic activity of kombucha and to determine the value of antioxidant activity of kombucha. The parameters measured were the antioxidant activity using the DPPH (2,2- diphenyl-picrilhydrazine) radical method and the organoleptic test with the hedonic scale including taste, aroma and color. The analysis showed that the length of fermentation time affected both the antioxidant activity and organoleptic test which included the taste, aroma and color of kombucha leaves of bidara. Based on the mean value of DPPH radical scavenging percentage, the antioxidant activity at fermentation time of 1, 8 and 12 days are 24,72%; 35,98%; and 7,05% with the highest antioxidant activity of kombucha made with bidara leaves occurred at 8 days fermentation is 35.87%. The IC50 value of kombucha made  with bidara leaves product at fermentation time of 1, 8 and 12 days are 524,63 ppm; 441,03 ppm; and 1442,3 ppm Keywords: Antioxidant Activity, Kombucha, Leaf of Bidara, Organoleptic</dc:description>
	<dc:publisher xml:lang="en">Universitas Islam Negeri Ar-Raniry</dc:publisher>
	<dc:date>2022-04-28</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en">Peer-reviewed Article</dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://jurnal.ar-raniry.ac.id/index.php/biotik/article/view/11370</dc:identifier>
	<dc:identifier>10.22373/biotik.v10i1.11370</dc:identifier>
	<dc:source xml:lang="en">BIOTIK: Jurnal Ilmiah Biologi Teknologi dan Kependidikan; Vol. 10 No. 1 (2022): JURNAL BIOTIK; 73-93</dc:source>
	<dc:source xml:lang="id">Biotik; Vol 10 No 1 (2022): JURNAL BIOTIK; 73-93</dc:source>
	<dc:source>2549-1768</dc:source>
	<dc:source>2337-9812</dc:source>
	<dc:language>eng</dc:language>
	<dc:language>ind</dc:language>
	<dc:relation>https://jurnal.ar-raniry.ac.id/index.php/biotik/article/view/11370/pdf</dc:relation>
	<dc:relation>https://jurnal.ar-raniry.ac.id/index.php/biotik/article/view/11370/11164</dc:relation>
	<dc:rights xml:lang="en">Copyright (c) 2022 firman rezaldi</dc:rights>
</oai_dc:dc>