Optimasi Proses Pembuatan Kombucha Biji Kakao(Theobroma cacao L.) sebagai Sumber Antioksidan

Abstract

Background: Cocoa beans contain polyphenolic that are antioxidants. Antioxidants are molecules that are stable enough to donate electrons to free radicals thus reducing their capacity to damage. Fermentation is chemical change due to activity of microorganisms that increases antioxidant activity. Fermentation is done with Symbiotic Culture of Bacteria and Yeast (SCOBY) culture for making kombucha. Cocoa bean kombucha optimization was carried out to obtain optimum fermentation time and SCOBY starter concentration. Objective: Determine effect of fermentation time and SCOBY starter concentration on antioxidant activity of cocoa bean kombucha and cocoa bean kombucha volunteer interest. Method: Cocoa bean kombucha preparation with 5% and 10% SCOBY starter concentration, then fermented for 0; 4; 8; 12; 16 days, then pH measurement, hedonic testing, and antioxidant activity using UV-Visible spectrophotemeter with DPPH method at wavelength of 516 nm. Result: Results showed cocoa bean kombucha is recommended for consumption, namely up to day 8 fermentation at 5% and 10% concentrations with pH>3. Day 8 fermentation and 10% starter concentration with IC50 value of 176.3739 μg/ml is cocoa bean kombucha highest antioxidant activity value. Panelists preferred day 4 fermented cocoa bean kombucha with 10% starter concentration which had sour taste, typical kombucha odor, and brownish orange color. Conclution: Fermentation time significantly increased antioxidant activity value of cocoa bean kombucha but SCOBY starter concentration did not significantly increased antioxidant activity value of cocoa bean kombucha. Most desirable cocoa bean kombucha for volunteers was day 4 fermentation and 10% SCOBY starter concentration.