CHEMICAL, ANTIOXIDANT, AND ANTIBACTERIAL CHARACTERISTICS OF WHITE TURMERIC KOMBUCHA WITH VARYING PROPORTIONS OF SUGAR AND HONEY
Elok Zubaidah*., Annisa Nurfitri Haratama., Claresta Alda Airlia Hermanilawan.

Department of Food Science & Biotechnology, Faculty of Agricultural Technology, Brawijaya University, Indonesia

*Email: elok[at]ub.ac.id

Abstract

White turmeric kombucha is a fermented beverage with bioactive compounds that can benefit health, such as antioxidants and antibacterials. The use of honey is thought to improve the functional properties of white turmeric kombucha. This study aims to determine the chemical characteristics, antioxidant activity, and antibacterial activity with various proportions of sugar and honey. This study was conducted with a one-factor group randomized design in the form of sugar and honey proportions (10:0- 8:2- 6:4- 4:6- 2:8- 0:10). The results showed that white turmeric kombucha with the proportion of sugar zero and honey 10 was the best kombucha treatment, with total acid (0.85%), pH value (2.77), total sugar (5.93%), total phenol (230.85 mg GAE/mL), total flavonoid (52.61 mg QE/mL), antioxidant activity (IC50 64.86 ppm), and antibacterial activity against E.coli (4.64 mm) and S.aureus (5.09 mm). This study shows that the proportion of honey added to white turmeric kombucha significantly affects its chemical characteristics, antioxidant activity, and antibacterial activity.

Keywords: Antibacterial Activity- Antioxidant Activity (IC50)- Honey- White Turmeric Kombucha

Topic: Food science and biotechnology