Comparison Of Functional Groups in Green Tea Kombucha (Camellia sinensis) and Lavender Flower Kombucha (Lavandula angustifolia L) Using Fourier Transform Infrared Spectroscopy (FTIR)

  • N Yolanda Safira Virginia Faculty of Science and Technology, Sunan Ampel State Islamic University, Surabaya, Indonesia
  • Fadila Ayu Puspitasari Faculty of Science and Technology, Sunan Ampel State Islamic University, Surabaya, Indonesia
  • Aini Lutfi Nur Aida Faculty of Science and Technology, Sunan Ampel State Islamic University, Surabaya, Indonesia
  • Gischa Putri Anggraini Faculty of Science and Technology, Sunan Ampel State Islamic University, Surabaya, Indonesia
  • Eva Agustina Faculty of Science and Technology, Sunan Ampel State Islamic University, Surabaya, Indonesia
  • Irul Hidayati Faculty of Science and Technology, Sunan Ampel State Islamic University, Surabaya, Indonesia
  • Funsu Andiarna Faculty of Psychology and Health, Sunan Ampel State Islamic University, Surabaya, Indonesia
DOI: https://doi.org/10.29080/ichafohn.v2i1.2031
Keywords: FTIR, Green Tea,, Kombucha, Lavender Flower

Abstract

Kombucha is a fermented beverage produced through the fermentation process of tea and sugar by SCOBY (Symbiotic Culture of Bacteria and Yeast). Kombucha can be produced from various raw materials such as green tea (Camellia sinensis) and lavender (Lavandula angustifolia L.), which have different chemical compositions. The aim of this study is to compare the functional groups of green tea kombucha and lavender kombucha. The method used is Fourier Transform Infrared Spectroscopy (FTIR). The results of this study indicate that both green tea kombucha and lavender kombucha show the presence of phenolic and flavonoid compounds. Additionally, both have the same functional groups, namely O-H (alcohol), C=C (alkena), and Cā‰”C (alkuna). The FTIR results of lavender kombucha also show the presence of C-H (alkana) groups, indicating the presence of nonpolar compounds such as terpenoids and steroids.

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Published
2024-08-23
Issue
Vol. 2 No. 1 (2024): August 2024
Section
Articles