Effect of Fermentation to Total Titrable Acids, Flavonoid and Antioxidant Activity of Butterfly Pea Kombucha

• Published in: Journal of physics. Conference series 2019-06, Vol.1241 (1), p.12014
• Main Authors: Christiani Dwiputri, Maria, Lauda Feroniasanti, Y.M.
• Format: Article
• Language: English
• Subjects: Acids; Antioxidants; Fermentation; Flavonoids; Statistical analysis
• ISSN: 1742-6588; 1742-6596
• DOI: 10.1088/1742-6596/1241/1/012014

Butterfly Pea (Clitoria ternatea L.) has been utilized as traditional medicine to cure many kind of diseases. Previous study indicated that Butterfly Pea contains bioactive compounds that can be used as antioxidant, such as flavonoid. Butterfly Pea can be used as alternative substance for kombucha. This research aims to study about the effect of fermentation length towards total titrable acids content, total flavonoid content and antioxidant activity of butterfly pea kombucha. This research was conducted from March until May 2018 at the Laboratory of Biology and Pharmacy Department, Sanata Dharma University. This research used Completely Randomized Design (CRD) with the treatment of six different fermentation length, which was 0 day, 4 days, 8 days, 12 days, 16 days and 20 days. Each data obtained from this research were analyzed using correlation and regression statistic test. The results of the test showed that the treatment of fermentation length gave significant and positive correlation towards total titrable acids content and total flavonoid content. It means that the longer of fermentation length leads to higher of total titrable acids content and total flavonoid content. Whereas, the statistic test of antioxidant activity data showed that there was no significant correlation between the treatment of fermentation length to the levels of antioxidant activity of Butterfly Pea kombucha.