The Effect of Fermentation Time on Phenolic Levels of Vanilla (Vanilla planifolia) Leaf Kombucha Tea

  • Raihana Frika Nafisah Faculty of Science and Technology, Sunan Ampel State Islamic University, Surabaya, Indonesia
  • Ainina Neihayatus Shofiyya 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
  • Nova Lusiana Faculty of Psychology and Health, Sunan Ampel State Islamic University, Surabaya, Indonesia
  • Risa Purnamasari Faculty of Science and Technology, Sunan Ampel State Islamic University, Surabaya, Indonesia
Keywords: phenolic, kombucha tea, vanilla leaf

Abstract

Phenolics are compounds that have hydroxyl groups and can be found in plant parts, such as vanilla leaves. Vanilla leaves can be used as a base for making kombucha tea. The length of time of
fermentation can affect the resulting kombucha tea products. The purpose of this study was to determine the effect of fermentation time on the phenolic content of vanilla leaf kombucha tea. This
study used experimental research which included titrated total acid level test, pH level test and phenolic content test with variations of 0, 4, 8 and 12 days. The results showed that the phenolic
content of kombucha vanilla leaf tea on day 0 was 37.995 ppm; 42.188 ppm on the 4th day; 57.58 ppm on the 8th day; and 50.53 ppm on the 12th day. Therefore, the highest phenolic concentration
was found on the 8th day.

Published
2023-10-31
How to Cite
Frika NafisahR., ShofiyyaA. N., AgustinaE., LusianaN., & PurnamasariR. (2023). The Effect of Fermentation Time on Phenolic Levels of Vanilla (Vanilla planifolia) Leaf Kombucha Tea. International Conference on Sustainable Health Promotion, 3(1), 212-221. Retrieved from https://proceedings.uinsa.ac.id/index.php/ICOSHPRO/article/view/1424
Section
Conference Papers

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