FERMENTATION EFFECTS ON CAFFEINE CONTENT AND CHEMICAL PARAMETERS OF KOMBUCHA COFFEE CASCARA
DOI:
https://doi.org/10.22159/ijap.2024v16s4.52252Keywords:
Fermentation, Kombucha, Cascara, Caffeine, AntioxidantAbstract
Objective: The aim of this research is to examine the effect of varying fermentation on the caffeine content and chemical parameters (pH, the IC50 value, total phenolic and total flavonoid compounds) in kombucha robust coffee cascara (Coffea canephora Pierre ex A. Froehner).
Methods: The research was conducted by determining the caffeine content, pH, antioxidant activity, total phenolic and total flavonoid levels of the kombucha cascara robust coffee with variation concentration (1% and 3%) that was fermented with Symbiotic Culture of Bacteria and Yeast (SCOBY) over a period of 0, 3, 7, 14, and 21 days.
Results: The caffeine content varied from 42.99 mg to 23.36 mg in each serving. The pH values varied from 4.46 to 3.13. The IC50 value ranged from 134.48 μg/ml to 172.61 μg/ml. The total phenolic and total flavonoid compounds were 116.14±0.54 mg GAE/ml and 2.07±0.04 mg QE/ml, respectively.
Conclusion: The results showed that variations in fermentation affected the caffeine content, pH, the IC50 value, total phenolic and total flavonoid compounds of kombucha robust coffee cascara (Coffea canephora Pierre ex A. Froehner) as a functional drink
Downloads
References
Murlida E, Noviasari S, Nilda C, Rohaya S, Rahmi F, Muzaifa M. Chemical characteristics of cascara tea from several varieties of coffee in aceh province. IOP Conf Ser.: Earth Environ Sci. 2021;667(1). doi: 10.1088/1755-1315/667/1/012078.
Jimenez Lopez J, Ruiz Medina A, Ortega Barrales P, Llorent Martinez EJ. Phytochemical profile and antioxidant activity of caper berries (Capparis spinosa L.): evaluation of the influence of the fermentation process. Food Chem. 2018 Jun;250:54-9. doi: 10.1016/j.foodchem.2018.01.010, PMID 29412927.
Chung IM, Seo SH, Ahn JK, Kim SH. Effect of processing, fermentation, and aging treatment to content and profile of phenolic compounds in soybean seed, soy curd and soy paste. Food Chem. 2011;127(3):960-7. doi: 10.1016/j.foodchem.2011.01.065.
Putri Rahayu Y, Sari Lubis M, Nuraida. Pkm manufacture probiotic fermentation products pickled cucumber as functional food for health in building innovation in the era of industrial revolution 4.0 and society 5.0 to teacher sma plus Taruna field actor. Pros Semin Has Pengabdi. 2022;1:331-41.
Khaerah A, Akbar F. The antioxidant activity of Kombucha from several different varieties of tea. Pros Semin LP. 2019;2M UNM:472-6.
Kemurnian P, Dan E, Pada P, Antioksidan A, Brawijaya U, Teknik F. Skripsi teknik kimia; 2017.
Frias J, Miranda M, Doblado R, Vidalvalverde C. Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of L. var. Multolupa. Food Chem. 2005;92(2):211-20. doi: 10.1016/j.foodchem.2004.06.049.
Septembre Malaterre A, Remize F, Poucheret PP. Fruits and vegetables, as a source of nutritional compounds and phytochemicals: changes in bioactive compounds during lactic fermentation. Food Res Int. 2018 Feb;104:86-99. doi: 10.1016/j.foodres.2017.09.031, PMID 29433787.
Irwinsyah AD, Assa JR, Oessoe YY. Antioxidant activity analysis with Dpph method as well as Koya arabica coffee acceptance rate. TjyybjbAcCn. 2019;3(2):58-66.
Nummer BA. Kombucha brewing under the food and drug administration model food code: risk analysis and processing guidance. J Environ Health. 2013 Nov;76(4):8-11. PMID 24341155.
Isnindar SW, Widyarini S, Yuswanto. Analysis of the caffeine content in melted coffee bean extract from Yogyakarta special territory farms using UV-vis spectrophotometry. Pharmacon. 2016;5(2):838-41.
Fitrotunnisa Q, Arsianti A, Tejaputri NA, Qorina F. Antioxidative activity and phytochemistry profile of hibiscus sabdariffa herb extracts. Int J App Pharm. 2019;11Special Issue 6:29-32. doi: 10.22159/ijap.2019.v11s6.33532.
Christiani Dwiputri M, Lauda Feroniasanti YM. Effect of fermentation to total titrable acids, flavonoid and antioxidant activity of butterfly pea kombucha. J Phys.: Conf Ser. 2019;1241(1). doi: 10.1088/1742-6596/1241/1/012014.
Nurhayati N, Yuwanti S, Urbahillah A. Physicochemical and sensory characteristics of kombucha cascara (kulit kopi Ranum). JTIP. 2020;31(1):38-49. doi: 10.6066/jtip.2020.31.1.38.
Annuryanti F, Zahroh M, Purwanto DA. Influence of temperature and injection quantity on the level of dissolved caffeine in dry green tea products by KCKT method. J Farm dan Ilmu Kefarmasian Indones. 2019 Mar 21;5(1):30-5.
Lestari D, Kadirman K, Patang P. Subtitulation of falcon seed powder and arabica coffee powder in the manufacture of coffee powder. J Pendidik Teknol Pertan. 2018;3(1):15.
Aini AF, Saripah MR, Hariyadi T. Effects of filling and fermentation time on caffeine level, pH value, and ethanol value of arabica coffee bean fermenting results. Pros 12th Ind Res Work Natl Semin. 2021;12:145-50.
Katalinić V, Milos M, Modun D, Music I, Boban M. Antioxidant effectiveness of selected wines in comparison with (+)-catechin. Food Chem. 2004;86(4):593-600. doi: 10.1016/j.foodchem.2003.10.007.
Di Lorenzo C, Badea M, Colombo F, Orgiu F, Frigerio G, Pastor RF. Antioxidant activity of wine assessed by different in vitro methods. BIO Web Conf. 2017;9:04008. doi: 10.1051/bioconf/20170904008.
Riza Marjoni M, Devi Novita A. Total phenol content and antioxidant activity of kersen leaf water extract (Muntingia calabura L.) total content of fenol and antioxidant activity of the aqueous extract of cherry leaf (Muntingia calabura L.). J Kedokt Yars. 2015;23(3):187-96. doi: 10.33476/jky.v23i3.232.
Nurhayati N, Belgis M, Yuwanti S, Sari P, Yuliany NN. Kombucha cascara technology for coffee groups ”TANI MAJU” Sukorejo Village, Bondowoso District. J Teknol Has Pertan. 2018:122-5.
Primurdia E, Kusnadi J. Antioxidant activity of the probiotic drink of sar I. kurma (Phoenix dactilyfera L.) with l. plantarum and l. casei isolates antioxidant. J Pangan Dan Agroindustri. 2014;2(3):98-109.
Rosyada FF, Agustina E, Faizah H. The effect of fermentation on the characteristics and antioxidant activity of wuluh starfruit leaf kombucha tea (Avverhoa bilimbi Linn.). Indo J Chem Res. 2023;11(1):29-36. doi: 10.30598/ijcr.2023.10-agu.
Ardheniati M, Andriani MA, Amanto BS. Fermentation kinetics in kombucha tea with tea kind variation based on its processing. J Nat Prod Biochem. 2009;7(1):48-55. doi: 10.13057/biofar/f070106.
Published
How to Cite
Issue
Section
Copyright (c) 2024 LISDA RIMAYANI NASUTION, YADE METRI PERMATA, JANE MELLITA KELIAT, MARIA ANGGI TRIANIKA PELAWI, VAMELIA KRESENSIA CIUNARDY, TIARA RANTI SERUNI
![Creative Commons License](http://i.creativecommons.org/l/by/4.0/88x31.png)
This work is licensed under a Creative Commons Attribution 4.0 International License.