Fermentation Time and Antioxidant Activity of Pineapple and Dragon Fruit Peel Kombucha

Muhammad Taupik; Mohamad Adam Mustapa; Gita Frandika Djafar; Hamsidar Hasan; Nurain Thomas

doi:10.37311/jsscr.v8i2.40650

Fermentation Time and Antioxidant Activity of Pineapple and Dragon Fruit Peel Kombucha

Muhammad Taupik, Mohamad Adam Mustapa, Gita Frandika Djafar, Hamsidar Hasan, Nurain Thomas

Abstract

Fruit-peel kombucha may provide antioxidant activity while valorizing agro-industrial waste; however, prolonged fermentation may also increase ethanol accumulation. This study evaluated kombucha prepared from pineapple peel juice, red dragon fruit peel juice, and their combination after 0, 8, and 14 days of fermentation. Descriptive sensory characteristics, pH, flavonoid screening, ethanol content, and DPPH radical-scavenging activity at 517 nm were assessed, with vitamin C as the positive control. The IC50 values on day 8 were 91.74, 78.34, and 72.01 microgram/mL for pineapple peel, dragon fruit peel, and combined kombucha, respectively, compared with 96.99, 91.43, and 86.77 microgram/mL on day 0. Antioxidant activity declined on day 14, with IC50 values of 393.56, 151.09, and 159.05 microgram/mL, respectively. Ethanol contents remained at 0.3-0.5% on day 8 but increased to 1-2% on day 14, while pH decreased to 2.70-2.90. Therefore, day 8 showed the most favorable observed balance between antioxidant activity and ethanol content in this study, particularly for the combined formulation. Confirmation of an optimal fermentation period requires complete post hoc analysis and further evaluation of microbiological safety, stability, and sensory acceptability.

Keywords

Kombucha, Pineapple Peel, Dragon Fruit Peel, Fermentation Time, Antioxidant Activity

Full Text:

PDF

References

R. U. Budiandari, R. Azara, R. Adawiyah, and A. E. Prihatiningrum, “Chemical characteristics study of probiotic drink kombucha pineapple peel juice (Ananas comosus),” Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, vol. 14, no. 2, pp. 181–188, 2023. [Online]. Available: https://doi.org/10.35891/tp.v14i2.3890

Z. Gumanti, A. P. Salsabila, M. E. Sihombing, Peristiwati, and Kusnadi, “Influence of fermentation duration on organoleptic properties in the production of red dragon fruit peel (Hylocereus polyrhizus) kombucha,” Jurnal Pengolahan Pangan, vol. 8, no. 1, pp. 25–32, 2023. [Online]. Available: https://doi.org/10.31970/pangan.v8i1.96

N. I. Fauzi, I. E. Herawati, and G. Hadisoebroto, “Total phenolic content, flavonoid content, and antioxidant activity of pineapple (Ananas comosus (L.) Merr.) fruit peel extract, Pemalang variety,” Jurnal Mandala Pharmacon Indonesia, vol. 9, no. 2, pp. 492–500, 2023. [Online]. Available: https://doi.org/10.35311/jmpi.v9i2.413

M. Harni, T. Anggraini, R. B., and I. Suliansyah, “Identification of color quality of dragon fruit (Hylocereus) by extraction using microwave-assisted extraction,” Jurnal Teknologi Pertanian Andalas, vol. 27, no. 1, pp. 104–109, 2023. [Online]. Available: https://doi.org/10.25077/jtpa.27.1.104-109.2023

R. Patimah, I. Idawati, R. Ahdyani, and Y. P. I. Lestari, “Antioxidant potential of cream preparation from ethanol extract of oil palm leaves (Elaeis guineensis Jacq.) using the DPPH method,” Jurnal Pharmacopolium, vol. 6, no. 1, pp. 73–80, 2023. [Online]. Available: https://doi.org/10.36465/jop.v6i1.1102

M. Hapsari, W. Rizkiprilisa, and A. Sari, “Effect of fermentation duration on antioxidant activity of red galangal (Alpinia purpurata) kombucha fermented beverage,” Agromix, vol. 12, no. 2, pp. 84–87, 2021. [Online]. Available: https://doi.org/10.35891/agx.v12i2.2647

A. Lusiana, Y. Darma, A. Ningrum, and C. N. Putri, “Effect of fermentation duration on antioxidant activity in kombucha variations using the ABTS method,” Jurnal Ilmiah Sultan Agung, vol. 3, no. 2, pp. 1–12, 2024. [Online]. Available: https://jurnal.unissula.ac.id/index.php/JIMU

Asrifaturofingah, E. Listiowati, F. U. Matsna, S. Z. Putriliana, and N. A. H. Ulya, “Analysis of antioxidant compound activity in various herbal plant leaves using the DPPH method,” Jurnal Pharmascience, vol. 11, no. 1, p. 98, 2024. [Online]. Available: https://doi.org/10.20527/jps.v11i1.16477

A. Naufal, N. Harini, and D. N. Putri, “Chemical and sensory characteristics of instant kombucha drink from red dragon fruit peel (Hylocereus polyrhizus) based on sugar concentration and fermentation duration,” Food Technology and Halal Science Journal, vol. 5, no. 2, pp. 137–153, 2023. [Online]. Available: https://doi.org/10.22219/fths.v5i2.21556

A. M. Anggarani, M. Ilmiah, and D. N. Mahfudhah, “Antioxidant activity of several types of onions and their potential as health supplements,” Indonesian Journal of Chemical Science, vol. 12, no. 1, pp. 103–111, 2023. [Online]. Available: http://journal.unnes.ac.id/sju/index.php/ijcs

A. R. Hafsari, G. A. Asriana, W. N. Farida, and M. S. Agus, “pH characteristics of black tea kombucha culture with different sugar types in batch-culture fermentation,” Gunung Djati Conference Series, vol. 6, pp. 227–232, 2021. [Online]. Available: https://conference.uinsgd.ac.id/index.php/gdcs

F. Rezaldi, “Phytochemistry and preliminary screening of the biotechnology fermentation method of butterfly pea (Clitoria ternatea L.) kombucha as an active ingredient of probiotic hand washing soap,” MEDFARM: Jurnal Farmasi dan Kesehatan, vol. 11, no. 1, pp. 44–61, 2022. [Online]. Available: https://doi.org/10.48191/medfarm.v11i1.72

D. Hermanto, “Determination of ethanol content in traditional fermented foods and beverages using gas chromatography method,” Chempublish Journal, vol. 5, no. 2, pp. 105–115, 2021. [Online]. Available: https://doi.org/10.22437/chp.v5i2.8979

R. Islamiyati, D. E. Mugitasari, L. N. Nafiah, and I. Jayanto, “Antioxidant activity test of matoa leaf ethyl acetate extract using DPPH free radicals,” PHARMACON, vol. 13, no. 2, pp. 611–618, 2024. [Online]. Available: https://doi.org/10.35799/pha.13.2024.55951

P. L. Tang and O. Hassan, “Bioconversion of ferulic acid obtained from pineapple peels and pineapple crown leaves into vanillic acid and vanillin by Aspergillus niger I-1472,” BMC Chemistry, vol. 14, art. no. 1, pp. 1–11, 2020. [Online]. Available: https://doi.org/10.1186/s13065-020-0663-y

R. Pratiwi, R. D. Mulyaningsih, and A. N. Hasanah, “Development of paper-based colorimetric method using pigment from red dragon fruit for determination of Cu and Fe,” Scientific Reports, vol. 15, art. no. 98693, 2025. [Online]. Available: https://doi.org/10.1038/s41598-025-98693-7

L. Sulistiawaty and I. Solihat, “Kombucha: Physicochemical and critical study of halal level,” Warta Akab, vol. 46, no. 1, 2022. [Online]. Available: https://doi.org/10.55075/wa.v46i1.80

S. Anggraini, Hasanuddin, Syafni, and U. Anis, “Physicochemical and sensory analysis of cascara kombucha from robusta coffee pulp,” in Proceedings of the National Seminar on Coastal Agriculture (SENATASI), vol. 3, no. 1, pp. 189–197, 2024. [Online]. Available: https://semnas.bpfp-unib.com/index.php/senatasi

E. O. J. La, R. T. Sawiji, and N. M. R. Yuliani, “Identification of secondary metabolite content and antioxidant activity test of n-hexane extract of Bali orange peel (Citrus maxima Merr.),” Jurnal Surya Medika, vol. 6, no. 2, pp. 185–200, 2021. [Online]. Available: https://doi.org/10.33084/jsm.v6i2.2136

E. Abriyani, N. S. Gunarti, S. P. Oktaviani, and S. Amal, “Phytochemical screening and antioxidant test of kangkung pagar (Ipomoea carnea Jacq.),” Jurnal Buana Farma, vol. 3, no. 1, pp. 37–40, 2023. [Online]. Available: https://doi.org/10.36805/jbf.v3i1.780

M. Sapitri, I. Ramallah, M. Muzaifa, Y. Abubakar, and Irfan S., “Review of the effect of fermentation time on kombucha alcohol levels,” in Seminar Nasional Penelitian dan Pengabdian Teknologi Hasil Pertanian, vol. 2, 2022. [Online]. Available: https://proceedings.usk.ac.id/SNP2THP

D. Sujana, D. Wardani, and R. Nugraha, “Analysis of vitamin C levels in various types of turmeric (Curcuma spp.) rhizomes from Garut using UV–Vis spectrophotometry,” Jurnal Sains dan Teknologi Laboratorium Medik, vol. 5, no. 2, pp. 13–17, 2020. [Online]. Available: https://garuda.kemdiktisaintek.go.id/documents/detail/2023650

S. Maryam and M. Tahir, “Antioxidant activity test of ethanol extract of cacao leaves (Theobroma cacao L.) by comparing growing locations in Jeneponto, Malino, and Wajo using the DPPH free radical scavenging method,” Makassar Pharmaceutical Science Journal, vol. 2, no. 2, pp. 368–373, 2024. [Online]. Available: https://journal.farmasi.umi.ac.id/index.php/mpsj

M. A. Anggarani and R. Amalia, “Analysis of phenolic compounds, flavonoids, and antioxidant activity of Bombay onion bulbs (Allium cepa L.),” UNESA Journal of Chemistry, vol. 11, no. 1, pp. 34–45, 2022. [Online]. Available: https://doi.org/10.26740/ujc.v11n1.p34-45

M. Zulfah, “Comparison of antioxidant activity of ethanol extracts of green betel leaves (Piper betle L.) and red betel leaves (Piper crocatum),” 2021. [Online]. Available: https://repository.uinjkt.ac.id/

I. Santi, Z. Abidin, and N. Asnawi, “Antioxidant activity of papaya (Carica papaya L.),” As-Syifaa Jurnal Farmasi, vol. 13, no. 2, pp. 102–107, 2021. [Online]. Available: https://doi.org/10.56711/jifa.v13i2.777

J. K. S. Lung and D. P. Destiani, “Antioxidant activity test of vitamins A, C, and E using the DPPH method,” Farmaka Suplemen, vol. 15, no. 1, pp. 53–62, 2017. [Online]. Available: https://jurnal.unpad.ac.id/farmaka/article/view/12895

Arif, D. A. Alfarez, and M. R. Ramadhan, “ANOVA and Tukey HSD comparison of rice production among three regencies in Jambi Province,” Multi Proximity: Jurnal Statistika Universitas Jambi, vol. 2, no. 1, pp. 23–31, 2023. [Online]. Available: https://doi.org/10.22437/multiproximity.v2i1.25908

DOI: https://doi.org/10.37311/jsscr.v8i2.40650

Refbacks

There are currently no refbacks.

EDITORIAL OFFICE OF JOURNAL SYIFA SCIENCES AND CLINICAL RESEARCH

Department of Pharmacy, Gorontalo State University

Jl. Jenderal Sudirman No.6, Kota Gorontalo, Provinsi Gorontalo 96128, Indonesia

Email: [email protected]
Google Scholar : JOURNAL SYIFA SCIENCES AND CLINICAL RESEARCH

Journal Syifa Sciences and Clinical Research (JSSCR) is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Username
Password
Remember me