Potensi Produk Bioteknologi Pangan dan Farmasi Berupa Proporsi Kombucha Daun Hanjeli (Coix lacryma-jobi) dan Bunga Telang (Clitoria ternatea L) Dalam Menangkal Radikal Bebas
Year: 2026
Type: article
Abstract: This study aimed to evaluate the potential of kombucha-based biotechnology products derived from Job’s tears leaves (Coix lacryma-jobi) and butterfly pea flowers (Clitoria ternatea L.) in scavenging free radicals based on different formulation proportions. A completely randomized design was applied with seven treatment formulations of Job’s tears leaves and butterfly pea flowers, including a control, fermented for seven days. The parameters analyzed included pH, total acidity, total soluble solids (TSS), total microbial count, and antioxidant activity evaluated using the DPPH free radical scavenging method and expressed as IC₅₀ values. The results showed that all treatments experienced a decrease in pH (from 4.00–4.08 to 3.16–3.47) and TSS, along with an increase in total acidity and total microbial population during fermentation. Antioxidant activity significantly increased after fermentation, as indicated by a reduction in IC₅₀ values across all treatments, with final IC₅₀ values ranging from 143 to 188 ppm. The formulation containing 100% butterfly pea flower exhibited the highest antioxidant activity, with an IC₅₀ reduction of 51.73%, followed by the formulation containing 50% Job’s tears leaves and 50% butterfly pea flower, which showed a reduction of 47.47%.These findings demonstrate that raw material composition significantly influences fermentation characteristics and antioxidant capacity of kombucha. Kombucha formulated with butterfly pea flower and Job’s tears leaves shows strong potential as a functional food with high antioxidant activity and as a natural antioxidant raw material for pharmaceutical preparations, particularly for applications related to oxidative stress prevention.
Language: English
Subfield: Food Science
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W7127046117