Evaluasi Profil Fisikokimia dan Fitokimia Kombucha Berbasis Goji Berry (Lycium barbarum)

Abstract

Kombucha is traditionally produced using tea; however, it can also be formulated from a variety of alternative substrates, including fruits, herbs, vegetables, and spices. This study investigated the use of goji berries (Lycium barbarum) at varying concentration (1%, 3%, and 5% w/v) as a substrate for kombucha fermentation. The objective was to evaluate the physicochemical parameters (pH, total alcohol content, sucrose concentration, total titratable acidity, color intensity, and total soluble solids) and the levels of key phtochemical compounds (total phenolics, quercetin, and tannins), across three fermentation time points: day 1, day 7, and day 14. The fermentation process was found to result in a decline in pH, total alcohol, sucrose, and total soluble solids, alongside an increase in titratable acidity, total phenolic content, quercetin, and tannin levels. These findings suggest that goji berries are a suitable for kombucha fermentation, as the observed physicochemical and phytochemical transformation reflect active metabolic processes by the SCOBY (Symbiotic Culture of Bacteria and Yeast).