Chemical and microbiological characteristics of kombucha made from robusta cascara and green tea
DOI:
https://doi.org/10.25186/.v18i.2189Abstract
Dried coffee peel or cascara as coffee waste is a potential ingredient that still contains phytochemical substances such as polyphenol and clorogenic acid. Cascara can be used in making kombucha. Kombucha is a functional drink made of fermenting tea and sugar with using symbiotic culture of bacteria and yeast (SCOBY) as starter. The addition of cascara and combination with green tea could potentially improve nutritional values on kombucha. This study aimed to evaluate the chemical and microbiological characteristics of kombucha made from robusta cascara and green tea. This study used Completely Randomized Design with one treatment factor namely combination of robusta cascara and green tea (100%:0%; 75%:25%; 50%:50%; 25%:75%; 0%:100%). The treatment repeated three times. The parameters observed were total polyphenol content, total titrated acid, total dissolved solid, pH, and total lactic acid bacteria. The result showed that combination of robusta cascara and green tea had significant effects on all parameters. The increased of green tea proportion in treatments could increase content of total titrated acid from 0.0032% (kombucha with 100% robusta cascara) to 0.0048% (kombucha with 100% green tea) whereas total dissolved solid from 10.0667% Brix to 9.1333% Brix and pH values from 3.6000 to 3.4667 slightly decreased in kombucha. The higher polyphenol content in the raw material the higher total polyphenol obtained in kombucha reflected on 100% green tea kombucha with 0.2245 mg GAE/mL. Total lactic acid bacteria of kombucha obtained at 3.3760 log CFU/mL to 4.3917 log CFU/mL.
Key words: Coffee peel; Fermentation; Total Poliphenol; Total Lactic Acid Bacteria.
References
ANJLIANY, M.; SYAFUTRI, M. I.; WIDOWATI, T. W. Qualities of arabica and robusta cascara kombucha with different concentrations of starter. Coffee Science, 17:e172053, 2022.
ARPI, N. et al. Chemical characteristics of cascara, coffee cherry tea, made of various coffee pulp treatments. Earth and Environmental Science, 709:012030, 2021.
DE MIRANDA, J. F. D. et al. Kombucha: A review of substrates, regulations, composition, and biological properties. Food Science, 87:503-527, 2022.
HABIBURROHMAN, D.; SUKOHAR, A. Antioxidant and antimicrobial activity of polyphenol in green tea. Agromedicine, 5(2):587-591, 2018.
HEEGER, A. et al. Bioactives of coffee cherry pulp and its ulitization for production of cascara drink. Food Chemistry, 221:969-975, 2017.
KURU, I. S. et al. The evaluation of total phenolic, flavonoid, sugar contents, and antioxidant activity of tayfi grape in Turkey. Batman University Journal of Life Sciences, 7(2):14-22, 2017.
LAUREYS, D.; BRITTON, S. J.; DE CLIPPELEER, J. Kombucha tea fermentation: A review. Journal of the American Society of Brewing Chemists, 78(3):165-174, 2020.
LEAL, J. M. et al. A review on health benefits of kombucha nutritional compounds and metabolites. Journal of Food, 16(1):390-399, 2018.
MUZAIFA, M. et al. Kombucha fermentation from cascara with addition of red dragon fruit (Hylocereus polyrhizus): Analysis of alcohol content and total soluble solid. Advances in Biological Sciences Research, 17:125-129, 2022.
MUZAIFA, M.; ROHAYA, S.; SOFYAN, H. Chemical and sensory quality characteristics of coffee peel (cascara) tea with addition lemon and honey. Journal of Agriculture Industrial Techonology, 16(1):10-17, 2021.
NUMMER, B. A. Kombucha brewing under the food and drug administration model food code: Risk analysis and processing guidance abstract. Journal of Environmental Health, 76(4):8-12, 2013.
NURHAYATI; YUWANTI, S.; URBAHILLAH, A. Physicochemical and sensory properties of cascara kombucha (red coffee peel). Food Technology and Industry, 31(1):38-49, 2020.
OFFICIAL METHODS OF ANALYSIS OF AOAC INTERNATIONAL - AOAC. Official methods of analysis 19th edition. Washington DC: Association of Analytical Chemistry Inc, 2005.
PIYASENA, K. G. N. P. et al. Evaluation of inherent fructose, glucose and sucrose concentrations in tea leaves (camellia sinensis l.) and in black tea. Applied Food Research, 2:100100, 2022.
PURNAMI, K. I.; JAMBE, A. A.; WISANIYASA, N. W. Effect of tea variety on tea kombucha’s characteristic. Journal of Food Science and Technology, 7(2):1-10, 2018.
ROSYADA, F. F. A.; AGUSTINA, E.; FAIZAH, H. The effect of fermentation on the characterisics and antioxidant activity of wuluh starfruit leaf kombucha tea (Avverhoa bilimbi Linn.). Indonesian Journal of Chemical Research, 11(1):29-36, 2023.
SARI, P. A.; IRDAWATI. Kombucha tea production using different tea raw materials. Bioscience, 3(2):135-143, 2019.
SRIJANTO, B.; PURWANTININGSIH, S. Batch optimazition of green tea polyphenol extraction. Indonesian Medicinal Plant Journal, 1(1):25-33, 2008.
TRIHADITIA, R.; YULIANI; PRIAMBODO, R. Comparation of cascara variety and fermentation time on characteristic of cascara kombucha. Journal of Agrotechnology, 3(2):82-97, 2021.
VILLAREAL-SOTO, S. et al. Understanding kombucha tea fermentation: A review. Journal of Food Science, 83(3):580-588, 2018.
WISTIANA, D.; ZUBAIDAH, E. Chemical and microbiological properties of kombucha made from various high phenol leaves during fermentation. Food and Agroindustry, 3(4):1146-1457, 2015.
ZUBAIDAH, E.; FIBRIANTO, K.; KARTIKAPUTRI, S. D. Potency of tea leaves (Camellia sinensis) and coffee leaves (Coffea robusta) kombucha as probiotic drink. Biotechnology and Bioscience Indonesia, 8(2):185-195, 2021.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Coffee Science - ISSN 1984-3909Os direitos autorais dos artigos publicados nesta revista pertencem aos autores, com os primeiros direitos de publicação pertencentes à revista. Como os artigos aparecem nesta revista com acesso aberto, eles podem ser usados livremente, com as devidas atribuições, em aplicativos educacionais e não comerciais.
