Analysis of Differences in Functional Groups in Green Tea Kombucha (Camellia sinensis) and Rosella Flower Kombucha (Hibiscus sabdariffa) Using FTIR Spectrophotometer Instrument

  • Yanuar Bakhrul Alam UIN Sunan Ampel Surabaya
  • Della Putri Yuansari Fatmadi UIN Sunan Ampel Surabaya
  • Nurul Faiza UIN Sunan Ampel Surabaya
  • Eva Agustina UIN Sunan Ampel Surabaya
  • Risa Purnamasari UIN Sunan Ampel Surabaya
DOI: https://doi.org/10.29080/ichafohn.v2i1.2035
Keywords: Kombucha, Green Tea, Rosella Flower, FTIR, Functional Groups

Abstract

Functional groups are groups that determine the properties of organic compounds. Kombucha is a fermented drink made from tea and sugar to which a symbiotic culture of bacteria and yeast (SCOBY) is added. The aim of this study was to analyze the differences in functional groups found in green tea kombucha and rosella flower kombucha (Hibiscus sabdariffa). This research includes experimental research by analyzing functional groups in test samples using the FTIR (Fourier Transform Infrared Spectroscopy) instrument. The results of the study showed that green tea kombucha has functional groups C-N amine, C=C alkene, C=C (triple) alkyne, and O-H alcohol, while the functional groups of rosella kombucha tea are produced as many as 5 functional groups, including the functional group C - O (Alcohol, ether, carboxylic acid, ester).

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