Evaluation of Fermentation Duration Effect on the Antioxidant Activity of Pecut Kuda (Stachytarpheta jamaicensis L.) Leaf Kombucha

Putri Nabila Alodia; Viriyanata Wijaya; Harra Ismi Farah

doi:10.30872/jtpc.v9i2.307

Authors

Putri Nabila Alodia Department of Pharmaceutical Science, Faculty of Pharmacy, Universitas Mulawarman, Samarinda 75242, East Kalimantan, Indonesia Author
Viriyanata Wijaya Department of Pharmaceutical Science, Faculty of Pharmacy, Universitas Mulawarman, Samarinda 75242, East Kalimantan, Indonesia 2Laboratory of Pharmaceutical Research and Development of Farmaka Tropis, Faculty of Pharmacy, Universitas Mulawarman, Samarinda 75242, East Kalimantan, Indonesia Author
Harra Ismi Farah Department of Pharmaceutical Science, Faculty of Pharmacy, Universitas Mulawarman, Samarinda 75242, East Kalimantan, Indonesia 2Laboratory of Pharmaceutical Research and Development of Farmaka Tropis, Faculty of Pharmacy, Universitas Mulawarman, Samarinda 75242, East Kalimantan, Indonesia Author

DOI:

https://doi.org/10.30872/jtpc.v9i2.307

Keywords:

pecut kuda, Stachytarpheta jamaicensis L., kombucha, antioxidant.

Abstract

Kombucha is a fermented beverage rich in various bioactive metabolites produced through the combined activity of yeast and bacteria. Pecut kuda (Stachytarpheta jamaicensis L.) leaves contain phenolic and flavonoids with potential antioxidant activity. This study aimed to evaluate the effect of fermentation duration on the antioxidant activity and physicochemical properties of pecut kuda leaf kombucha for 6, 10 and 14 days. The evaluation involved organoleptic assessment, pH measurement, total acetic acid determination, and antioxidant activity with DPPH assay. The antioxidant activity of pecut kuda leaf kombucha showed IC₅₀ of 63.08 ppm, 66.79 ppm, and 98.24 ppm for 6, 10, and 14 days of fermentation, respectively, which are classified as strong antioxidant activity. The fermentation duration has a significant effect on physicochemical parameters, with pH decreasing from 3.17 to 2.64 and 2.16, while total acetic acid increase from 0.25% to 0.54% and 0.86%. Organoleptic result showed a colour change from dark brown to brown of kombucha. These results indicated that pecut kuda leaf kombucha potential as functional beverage.

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