The PENGARUH SUHU TERHADAP KADAR VITAMIN C KOMBUCHA TEH HITAM, TEH HIJAU, DAN EARLGREY SELAMA MASA SIMPAN

Abstract

Kombucha is a fermentation drink of tea and SCOBY. One of the nutritious content of kombucha tea is vitamin C. Vitamin C in kombucha is produced by breaking down glucose by Sacharomyces. The longer fermentation lasts, the more sugar used by Sacharomyces, and it causes the decreasing of vitamin C content. The aim of this study is to determine the optimum temperature in controlling vitamin C content during the storage period of post-fermentation kombucha tea (7 and 14 days) and to compare the most stable kombucha tea (black tea, green tea and earl gray tea) in producing vitamin C after heating treatment. Vitamin C in kombucha obtained by measuring it’s absorbance in UV-Vis spectrophotometer at 265nm wavelength. The absorbance value will be calculated as the percentage of vitamin C content. The percentage calculation done by calculating the linear regression equation. The results obtained indicates that the most optimum temperature for controlling vitamin C during the storage period is heating it in 65^oC for 15 minutes. Vitamin C is best produced from kombucha which is derived from green tea, black tea and then earl gray tea (sequentially). It can be concluded that heating kombucha in 65^oC and 70^oC is able to control the vitamin C value in black, green, and earlgrey tea kombucha