Analysis of Functional Groups of Green Tea Kombucha (Camellia sinensis) and Telang Flower Kombucha (Clitoria ternatea L.) Using FTIR (Fourier Transform Infrared)
Abstract
Kombucha is a fermented drink that has many health benefits. The basic ingredients that can be used to make
kombucha are antioxidant-rich plants, such as green tea and butterfly pea flowers. The aim of this research is
to determine the functional groups contained in green tea kombucha and butterfly pea flower kombucha.
Kombucha functional group analysis was carried out using a Fourier Transform Infrared (FTIR) instrument.
Analysis with FTIR provides a spectrum in the form of characteristic absorption bands for certain functional
groups in the sample being measured. The results of the spectra on the analysis of the functional groups of
telang flower kombucha using FTIR produce absorptions in the wave number region 1500 cm-1 to 3500 cm1. The spectra generated from the identification of telang flower kombucha tea samples contain functional
groups of alcohol, amines, nitro compounds, and the wide peak shows the presence of stretching vibrations of OH monometric alcohol. As for the results of the analysis on green tea kombucha, alkenes, alkynes, and
monometric alcohol groups were obtained. Based on the results of FTIR analysis, that all functional groups contained in the spectrum show the characterization of functional groups in general contained in flavonoid
compounds (catechins).
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