Potensi Produk Bioteknologi Pangan dan Farmasi Berupa Proporsi Kombucha Daun Hanjeli (Coix lacryma-jobi) dan Bunga Telang (Clitoria ternatea L) Dalam Menangkal Radikal Bebas

Tri Saptari Haryani; Firman Rezaldi; Bifil Tanjung Perkasa; Erni Suminar; Syariful Mubarok; Chairul Anam Afgani; Mohammad Zulkarnain

doi:10.33474/ejbst.v11i2.643

Authors

Tri Saptari Haryani Program Studi Biologi, Fakultas Matematika dan Ilmu Pengetahuan Alam, Universitas Pakuan, Bogor 16143, Jawa Barat, Indonesia
Firman Rezaldi Program Studi S1 Teknologi Pangan, Fakultas Pertanian, Universitas Doktor Nugroho, Magetan 63395, Jawa Timur, Indonesia
Bifil Tanjung Perkasa Program Studi Magister Teknologi Hasil Pertanian, Departemen Ilmu Pangan dan Bioteknologi, Fakultas Teknologi Pertanian, Universitas Brawijaya, Malang 65145, Jawa Timur, Indonesia
Erni Suminar Departemen Budidaya Tanaman, Fakultas Pertanian, Universitas Padjadjaran, Jatinangor 45363, Jawa Barat, Indonesia
Syariful Mubarok Departemen Budidaya Tanaman, Fakultas Pertanian, Universitas Padjadjaran, Jatinangor 45363, Jawa Barat, Indonesia
Chairul Anam Afgani Program Studi Teknologi Hasil Pertanian, Fakultas Ilmu dan Teknologi Pertanian, Universitas Teknologi Sumbawa 84311, Nusa Tenggara Barat, Indonesia
Mohammad Zulkarnain Program Studi Gizi, Fakultas Ilmu Kesehatan, Universitas Trinita, Manado 95112, Sulawesi Utara, Indonesia

DOI:

https://doi.org/10.33474/ejbst.v11i2.643

Keywords:

Butterfly pea flower, free radicals, job’s tears leaves, kombucha

Abstract

This study aimed to evaluate the potential of kombucha-based biotechnology products derived from Job’s tears leaves (Coix lacryma-jobi) and butterfly pea flowers (Clitoria ternatea L.) in scavenging free radicals based on different formulation proportions. A completely randomized design was applied with seven treatment formulations of Job’s tears leaves and butterfly pea flowers, including a control, fermented for seven days. The parameters analyzed included pH, total acidity, total soluble solids (TSS), total microbial count, and antioxidant activity evaluated using the DPPH free radical scavenging method and expressed as IC₅₀ values. The results showed that all treatments experienced a decrease in pH (from 4.00–4.08 to 3.16–3.47) and TSS, along with an increase in total acidity and total microbial population during fermentation. Antioxidant activity significantly increased after fermentation, as indicated by a reduction in IC₅₀ values across all treatments, with final IC₅₀ values ranging from 143 to 188 ppm. The formulation containing 100% butterfly pea flower exhibited the highest antioxidant activity, with an IC₅₀ reduction of 51.73%, followed by the formulation containing 50% Job’s tears leaves and 50% butterfly pea flower, which showed a reduction of 47.47%.These findings demonstrate that raw material composition significantly influences fermentation characteristics and antioxidant capacity of kombucha. Kombucha formulated with butterfly pea flower and Job’s tears leaves shows strong potential as a functional food with high antioxidant activity and as a natural antioxidant raw material for pharmaceutical preparations, particularly for applications related to oxidative stress prevention.

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