Penentuan Aktivitas Antioksidan Kombucha Biji Kopi (Coffea canephora) Dengan Metode DPPH (2,2- diphenyl-1-picrylhydrazyl) dan ABTS (2,2'-azinobis(3-ethylbenzothiazoline)-6-sulfonicacid)

Abstract

Background: One of the fermented beverage products is kombucha, made by fermenting tea and sugar solutions by a kombucha culture starter called SCOBY, containing many vitamins, minerals, and organic acids, and derived from the symbiosis of bacteria and fungi that have functional properties. Based on this, researchers are interested in conducting research on the comparison of antioxidant activity of fermented coffee bean kombucha with DPPH and ABTS methods. Objective: To test the antioxidant activity of coffee bean kombucha (Coffea canephora) and compare the antioxidant activity of coffee bean kombucha (Coffea canephora) using the DPPH method with the antioxidant activity of coffee bean kombucha (Coffea canephora) using the ABTS method. Method: This research includes making coffee kombucha, pH testing, testing the antioxidant activity of samples using the DPPH method, testing the antioxidant activity of samples using the ABTS method and Independent T statistical analysis. Results: The results showed that pH decreased with fermentation time, with an average pH of 5.49; 4.74; 4.24; and 3.34 at fermentation times of 0, 3, 7, and 14 days. The IC50 value of coffee bean kombucha (Coffea canephora) using the DPPH method is 214.5709 µg/mL, while the IC50 value of coffee bean kombucha (Coffea canephora) using the ABTS method is 229.1625 µg/mL. Conclusion: The results showed a comparison of the antioxidant value of DPPH and ABTS coffee bean kombucha showed that the DPPH method showed better results. The IC50value of coffee bean kombucha using the DPPH method is 214.5709 ± 9.9042 (μg/mL) with a weak category, and the IC50value of coffee bean kombucha using the ABTS method is 229.1625 ± 5.7720 (μg/mL) with a weak category.