OPTIMATION OF MORINGA (MORINGA OLEIFERA) JUICE RATION IN SECONDARY FERMENTATION ON ANTIOXIDANT ACTIVITY AND ORGANOLEPTIC PROPERTIES IN KOMBUCHA FERMENTATION

• Main Author: Anindyajati Prasetyo, Indira
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/47149
• Institution: Institut Teknologi Bandung

The fermentation process can produce functional drinks that have a distinctive taste and provide benefits to human health, especially digestive health. One form of fermented beverage is kombucha, which is a tea fermented beverage that is added sugar as a fermentation substrate by the symbiotic culture of bacteria and yeast that forms SCOBY. The basic ingredients of kombucha can be varied, in this study used tea from Moringa (Moringa oleifera) leaves. Moringa plants contain high vitamin C and flavonoid compounds and can be useful as antioxidants. In this study, Moringa leaf preparations in the form of tea and juice will be used as the basic ingredients for making kombucha with secondary fermentation and it is expected that a taste that can be accepted by people with high antioxidant content is expected. The SCOBY culture used was obtained from Wikikombucha. This study aims to look at the effect of various comparisons of Moringa leaf juice added to the secondary fermentation of Moringa tea kombucha and compared to Moringa tea kombucha. The fermentation is carried out for 8 days which is divided into 5 days of primary fermentation and 4 days of secondary fermentation at room temperature and not exposed to direct sunlight. Isolation and enumeration of SCOBY was carried out to determine the microbial species and the number of microbes in 10 grams of SCOBY. Preliminary tests were carried out to find the most preferred ratio of kombucha Moringa tea (K) and Moringa juice (J) with K: J variations namely 90:10, 70:30, and 50:50 through organoleptic tests. Observation of population dynamics in SCOBY and kombucha Moringa tea in primary fermentation is done every 12 hours with spread technique on PDA medium for yeast, GYCA for AAB, and MRSA for LAB. The acidification process is observed through a pH test and a total titrated acid test, in primary fermentation the test is carried out every 12 hours and in the secondary fermentation it is carried out every 6 hours. The antioxidant content was observed by DPPH method which was carried out at the end of the primary and secondary fermentation processes with ascorbic acid control. The isolation results showed that the dominant bacterial species were Acetobacter senegalensis and Acetobacter tropicalis, while the dominant yeast species were Pichia kudriavzevii. Based on preliminary test results, a comparison of 70:30 was used for the final study. The pH and total acid test showed that in primary fermentation the pH decreased from 4.21 to 3.03 as well as in secondary fermentation from 3.34 to 2.94 and the total acid increased with fermentation time. In addition, it is known that at the beginning of the fermentation process, the working microbes are Pichia kudriavzevii followed by Acetobacter tropicalis and Acetobacter senegalensis. Antioxidant test results in the IC50 value of primary fermentation kombucha were 6.89 × 104, while secondary fermentation kombucha was 5.27 × 104, so it can be concluded that the antioxidant content of primary kombucha fermentation < secondary kombucha fermentation. Finally, organoleptic results showed that primary fermented kombucha had the highest value.