Kombucha is a drink made from tea and sugar fermented by SCOBY. One of the ingredients in kombucha that is good for the body is vitamin C. Vitamin C can increase immunity and prevent the body from free radicals. Vitamin C in kombucha is formed through a fermentation process by remodeling glucose. This research aimed to determine the comparison of vitamin C levels in kombucha with 3 and 6 days shelf life. Measurement of vitamin C levels using the UV-Vis spectrophotometry method by measuring absorbance at a maximum wavelength of 248 nm which is then calculated using a linear regression equation and measuring the pH of the preparation. Sampling by pipetting as much as 10 ml kombucha then put into a 100 ml measuring flask and add aquadest up to the mark. The results of the research showed that vitamin C levels in rose kombucha after being stored for 3 days decreased 5.05% and after being stored for 6 days, vitamin C increased by 5.32%. Therefore, the pH of rose flower kombucha also decreased after 7 days of fermentation but stays constant after being stored for 3 and 6 days (pH 4).
No takes yet. Share an insight, caveat, or question.
Kartika et al. (2024) studied this question.
Synapse has enriched one closely related paper. Consider it for comparative context: