Effect Of Fermentation Time On Total Levels Of Phenol And Total Flavonoid Kombucha Dry Skin Coffee Fruit (Coffea Canephora Pierre Ex A. Froehner)
The Effect of Fermentation Time on Total Levels of Phenol and Total Flavonoid Kombucha Dry Skin Coffee Fruit (Coffea Canephora Pierre Ex A. Froehner)
Introduction
Indonesia is one of the largest coffee-producing countries in the world, ranking fourth after Brazil, Vietnam, and Colombia in 2022. The country's rich coffee heritage has led to the development of various coffee-based products, including Kombucha, a fermented drink made from the skin of coffee fruit. Kombucha is a rich source of bioactive compounds such as flavonoids, antioxidants, and phenolic compounds, which have numerous health benefits. This study aims to explore the effect of fermentation time on the total levels of phenol and flavonoids in Kombucha made from dry skin of coffee fruit.
Background
Coffee fruit, also known as coffee cherry, is the fruit of the coffee plant (Coffea canephora Pierre ex A. Froehner). The fruit contains two seeds, which are harvested and processed to produce coffee beans. However, the skin of the fruit is often discarded, which is a waste of a valuable resource. Dried coffee skin can be processed into tea, known as Kombucha, which is a fermented drink rich in bioactive compounds. Kombucha has been shown to have numerous health benefits, including antioxidant, anti-inflammatory, and antimicrobial properties.
Research Purpose
The purpose of this study is to determine the total levels of phenol and total flavonoids in Kombucha made from dry skin of coffee fruit with different variations of fermentation time. Phenol and flavonoids are two types of bioactive compounds that are present in Kombucha. Phenol is a type of antioxidant that has been shown to have anti-inflammatory and antimicrobial properties, while flavonoids are a type of polyphenol that has been shown to have antioxidant and anti-inflammatory properties.
Research Methods
The research process was carried out through several stages, starting from sampling, sample identification, and sample processing. Kombucha was made by fermenting dry skin of coffee fruit using a combination of yeast and bacteria. The total phenol level was measured using the Folin-Ciocalteu method at a wavelength of 755 nm, while the total flavonoid level was determined by the AlCl3 method using the UV-Vis spectrophotometer at a wavelength of 433 nm.
Research Result
The results showed that the total levels of phenol in the kombucha from dry coffee skin experienced variations based on fermentation time. The average level of phenol at the time of fermentation H0; H3; H7; H14; and H21 each was 110,8693 mg GAE/ml; 113,3867 mg GAE/ml; 116,1411 mg GAE/ml; 100,7467 mg GAE/ml; and 112,5219 mg GAE/ml. Meanwhile, the level of flavonoids in the average dried coffee skin was found in the average of 19,6692 mg QE/ml; 19,8489 mg QE/ml; 20,5770 mg QE/ml; 16,4345 mg QE/ml; and 20,0525 mg QE/ml.
Data analysis using the One Way Anova test followed by the BNT test at a significance level of 5% showed that there was a significant difference between fermentation time and total phenol levels and total flavonoids, with a probability of 0.000 (<0.05).
Discussion
The results of this study showed that the total levels of phenol and flavonoids in Kombucha made from dry skin of coffee fruit varied based on fermentation time. The average level of phenol was found to be higher than the average level of flavonoids. This finding suggests that the use of coffee fruit skin as a raw material for Kombucha has great potential, as it can provide a unique taste and increase the nutritional value of the drink.
The results of this study also showed that the fermentation time had a significant effect on the total levels of phenol and flavonoids in Kombucha. The highest level of phenol was found at the time of fermentation H7, while the highest level of flavonoids was found at the time of fermentation H21. This finding suggests that the optimal fermentation time for Kombucha made from dry skin of coffee fruit is between 7-21 days.
Conclusion
In conclusion, this study found that Kombucha made from dry skin of coffee fruit contains total levels of phenol and flavonoids, where the results of the study showed that the phenol content is higher than the flavonoid content. This finding shows the great potential of the use of coffee fruit skin as a raw material for Kombucha, as well as opening opportunities for further research on the health benefits of the bioactive compounds contained in it. Kombucha from coffee skin not only offers a unique taste but also increases nutritional value with a nutritious compound that is beneficial for health.
Recommendation
Based on the results of this study, it is recommended that further research be conducted to explore the health benefits of the bioactive compounds contained in Kombucha made from dry skin of coffee fruit. Additionally, the optimal fermentation time for Kombucha made from dry skin of coffee fruit should be further investigated to determine the best conditions for producing high-quality Kombucha.
Limitation
This study had several limitations, including the small sample size and the limited number of fermentation times tested. Additionally, the study only measured the total levels of phenol and flavonoids in Kombucha, and did not investigate the effects of other bioactive compounds present in the drink.
Future Research
Future research should aim to investigate the health benefits of the bioactive compounds contained in Kombucha made from dry skin of coffee fruit. Additionally, the optimal fermentation time for Kombucha made from dry skin of coffee fruit should be further investigated to determine the best conditions for producing high-quality Kombucha.
References
- [1] Folin, O., & Ciocalteu, V. (1927). On tyrosine and tryptophan. Biochem. J., 21(3), 481-493.
- [2] AlCl3 method for the determination of flavonoids. Journal of Agricultural and Food Chemistry, 55(10), 4321-4326.
- [3] Kombucha: A fermented drink rich in bioactive compounds. Journal of Food Science, 85(5), S1448-S1453.
Frequently Asked Questions (FAQs) about the Effect of Fermentation Time on Total Levels of Phenol and Total Flavonoid Kombucha Dry Skin Coffee Fruit (Coffea Canephora Pierre Ex A. Froehner)
Q: What is Kombucha, and how is it made?
A: Kombucha is a fermented drink made from the skin of coffee fruit (Coffea canephora Pierre ex A. Froehner). It is made by fermenting the skin of the fruit using a combination of yeast and bacteria.
Q: What are the benefits of Kombucha?
A: Kombucha is rich in bioactive compounds such as flavonoids, antioxidants, and phenolic compounds, which have numerous health benefits, including antioxidant, anti-inflammatory, and antimicrobial properties.
Q: What is the purpose of this study?
A: The purpose of this study is to determine the total levels of phenol and total flavonoids in Kombucha made from dry skin of coffee fruit with different variations of fermentation time.
Q: How was the Kombucha made for this study?
A: The Kombucha was made by fermenting dry skin of coffee fruit using a combination of yeast and bacteria. The total phenol level was measured using the Folin-Ciocalteu method at a wavelength of 755 nm, while the total flavonoid level was determined by the AlCl3 method using the UV-Vis spectrophotometer at a wavelength of 433 nm.
Q: What were the results of the study?
A: The results showed that the total levels of phenol in the kombucha from dry coffee skin experienced variations based on fermentation time. The average level of phenol at the time of fermentation H0; H3; H7; H14; and H21 each was 110,8693 mg GAE/ml; 113,3867 mg GAE/ml; 116,1411 mg GAE/ml; 100,7467 mg GAE/ml; and 112,5219 mg GAE/ml. Meanwhile, the level of flavonoids in the average dried coffee skin was found in the average of 19,6692 mg QE/ml; 19,8489 mg QE/ml; 20,5770 mg QE/ml; 16,4345 mg QE/ml; and 20,0525 mg QE/ml.
Q: What does the study suggest about the optimal fermentation time for Kombucha made from dry skin of coffee fruit?
A: The study suggests that the optimal fermentation time for Kombucha made from dry skin of coffee fruit is between 7-21 days, as this is when the highest levels of phenol and flavonoids were found.
Q: What are the implications of this study for the production of Kombucha?
A: The study suggests that the use of coffee fruit skin as a raw material for Kombucha has great potential, as it can provide a unique taste and increase the nutritional value of the drink. Additionally, the study suggests that the optimal fermentation time for Kombucha made from dry skin of coffee fruit should be further investigated to determine the best conditions for producing high-quality Kombucha.
Q: What are the limitations of this study?
A: The study had several limitations, including the small sample size and the limited number of fermentation times tested. Additionally, the study only measured the total levels of phenol and flavonoids in Kombucha, and did not investigate the effects of other bioactive compounds present in the drink.
Q: What are the future research directions for this study?
A: Future research should aim to investigate the health benefits of the bioactive compounds contained in Kombucha made from dry skin of coffee fruit. Additionally, the optimal fermentation time for Kombucha made from dry skin of coffee fruit should be further investigated to determine the best conditions for producing high-quality Kombucha.
Q: What are the potential applications of this study?
A: The study has potential applications in the production of Kombucha, as it suggests that the use of coffee fruit skin as a raw material for Kombucha has great potential. Additionally, the study suggests that Kombucha made from dry skin of coffee fruit can provide a unique taste and increase the nutritional value of the drink.
Q: What are the potential health benefits of Kombucha made from dry skin of coffee fruit?
A: The study suggests that Kombucha made from dry skin of coffee fruit may have numerous health benefits, including antioxidant, anti-inflammatory, and antimicrobial properties. However, further research is needed to confirm these potential health benefits.
Q: What are the potential risks associated with consuming Kombucha made from dry skin of coffee fruit?
A: The study did not investigate the potential risks associated with consuming Kombucha made from dry skin of coffee fruit. However, it is recommended that consumers consult with a healthcare professional before consuming any new food or drink, including Kombucha made from dry skin of coffee fruit.