Total Fenolik, Flavonoid, dan Antioksidan Scoby Kombucha Teh Camellia sinensis (L.) Kuntze dengan Variasi Konsentrasi Sukrosa

Abstract

Mother of SCOBY sebagai inokulum utama dalam pembuatan kombucha, berfungsi memastikan pertumbuhan bakteri dan ragi yang sesuai. Penelitian ini menganalisis dan mengukur kadar total fenolik, kadar total flavonoid, dan aktivitas antioksidan mother of SCOBY metode FRP (Ferric Reduction Power), DPPH, dan AEAC (Ascorbic acid Equivalent Antioxidant Capacity) dengan konsentrasi sukrosa berbeda. Mother of SCOBY dibuat dalam enam formula kombucha dengan konsentrasi sukrosa 0% (F1), 5% (F2), 7.5% (F3), 10% (F4), 12.5% (F5), dan 15% (F6). Hasil menunjukkan kadar fenolik tertinggi ditemukan pada F5 dan terendah pada F6, kadar flavonoid tertinggi pada F4 dan terendah pada F6. Aktivitas antioksidan paling kuat pada F5 dan paling lemah pada F6, seperti yang ditunjukkan oleh nilai inhibisi dan IC50. Uji FRP menunjukkan nilai tertinggi pada F4 dan terendah pada F6.

Kata kunci: antioksidan, kombucha, mother of SCOBY, sukrosa

Mother of SCOBY as the main inoculum in making kombucha, serves to ensure the growth of appropriate bacteria and yeast. This study analyzed and measured total phenolic content, total flavonoid content, and antioxidant activity of mother of SCOBY using FRP (Ferric Reduction Power), DPPH, and AEAC (Ascorbic acid Equivalent Antioxidant Capacity) methods with different sucrose concentrations. Mother of SCOBY was made into six kombucha formulas with sucrose concentrations of 0% (F1), 5% (F2), 7.5% (F3), 10% (F4), 12.5% (F5), and 15% (F6). Results showed the highest phenolic content was found in F5 and the lowest in F6, the highest flavonoid content in F4 and the lowest in F6. Antioxidant activity was strongest in F5 and weakest in F6, as indicated by the inhibition and IC50 values. FRP assay showed the highest value in F4 and the lowest in F6.

Keywords: antioxidant, kombucha, mother of SCOBY, sucrose