| Issue |
BIO Web Conf.
Volume 99, 2024
The International Conference on Agriculture, Food, and Environmental Sciences (ICAFES 2023)
|
|
|---|---|---|
| Article Number | 02009 | |
| Number of page(s) | 8 | |
| Section | Food and Agriculture Product Technology | |
| DOI | https://doi.org/10.1051/bioconf/20249902009 | |
| Published online | 01 April 2024 | |
Antioxidant activity kombucha coffee (Coffee spp) with variation concentration and type
Slamet Riyadi Univesity, Faculty of Technology and Food Industry, Sumpah Pemuda Street No 18, Surakarta, Indonesia
* Corresponding author: kar_yantina@yahoo.com
Kombucha is a sweet tea solution fermented by utilizing the symbiotic growth of yeast and bacteria. Kombucha can be made from coffee which can be used as a growth medium for Acetobacter xylinum. Coffee has antioxidant compounds that can ward off free radicals and are expected to be used as functional drinks. This study aims to determine the antioxidant activity and chemical properties of kombucha coffee. This study used a completely randomized design (CRD) with two factors, namely coffee variety (Arabica, Robusta, Liberica) and coffee concentration (2.5 g/250 ml water; 5 g/250 ml water; and 7.5 g/250 ml water). Kombucha coffee with the highest antioxidant activity was used 2.5 g/250 ml liberica coffee. The antioxidant activity reaches 74.86 % of RSA DPPH and has 10.02 % of sugar, pH 3.14, 0.56% of total acid, total phenolic content 9.10 mg GAE/g, and tannin 0.04 %. Kombucha with liberica coffee had highest of antioxidant activity.
© The Authors, published by EDP Sciences, 2024
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