Uji Daya Terima, Kadar Zat Besi, Tanin, dan Alkohol pada Kombucha Berbahan Dasar Teh Bunga Rosella dan Daun Kelor

Abstract

Iron deficiency anemia remains one of the most common nutritional problems. Excessive tea intake may worsen this condition due to tannins that inhibit iron absorption. Kombucha from roselle (Hibiscus sabdariffa L.) and moringa (Moringa oleifera Lam.) has potential as a functional beverage, as it provides iron and bioactive compounds with health benefits. This study aimed to evaluate the acceptability, iron, tannin, and alcohol content of kombucha made from roselle and moringa tea. The study used an experimental design with three treatments and one control. Control (A0) contained 16 g black tea; A1 contained 14 g dried roselle and 2 g black tea; A2 contained 14 g dried moringa and 2 g black tea; and A3 contained 7 g dried roselle, 7 g dried moringa, and 2 g black tea. All samples were fermented for 14 days. Acceptability and tannin tests were carried out at the Nutrition Laboratory, Faculty of Public Health, Universitas Sumatera Utara with 30 panelists, while iron and alcohol analyses were conducted at the Industrial Standardization and Service Center Medan. The results showed that kombucha A1 (roselle) had the highest acceptability. Kruskal-Wallis analysis indicated significant differences (p<0.05) in most attributes except texture, and Mann-Whitney tests showed significant differences (p<0.05) in color, aroma, and taste. Laboratory results revealed that A1 had the highest iron content (7.99 mg/kg) and A3 the lowest (1.06 mg/kg). Qualitative tannin tests showed the highest content in A0 and the lowest in A1 and A3. Alcohol levels were highest in A2 (0.46%) and lowest in A3 (0%). In conclusion, roselle kombucha (A1) had the best acceptability and the highest iron content, while the combined roselle-moringa kombucha (A3) had the lowest tannin and alcohol levels. Further research is recommended to quantify tannin levels.