Pengaruh Variasi Waktu Fermentasi Terhadap Aktivitas Antioksidan Pada Minuman Kombucha Pulpa Kakao (Theobroma Cacao L)

The purpose of this study is to determine the antioxidant activity based on the effect
of fermentation variation time of cocoa pulp kombucha drink (Theobroma cacao
L.). The sample used in this study is cocoa pulp obtained from yellow cocoa pods
the plantation in Sibualong Village, Balaesang District, Donggala Regency. DPPH
method is used to see the reduction of free radical occurs caused by antioxidant
compounds in fermented cocoa pulp kombucha drink. Antioxidant activity
absorbances measured by spekctrophotometry UV/Vis will be calculated by
regretion equation. The value obtained from the regretion equation shows the IC50
value, if the IC50 value is below 50 ppm it indicates a very strong antioxidant activity
and if the IC50 value is above 150 ppm it indicates a weak antioxidant activity. The
study show, there to effect of fermentation variation time of the antioxidant activity
which is identified by the increasing of IC50. The study shows, there to effect of
fermentation variation time of the antioxidant activity which was indicated by the
IC50 value from day 3 to day 10, an increase on day 14 were 29,387 ppm, 322,404,
ppm, and 215,298 ppm repectively. The decrease in IC50 value on day 14 occured
due to the presence of free phenolic compounds formed by the enzyme vinyl phenol
reductase with the enzyme ferulic acid reductase to form phenolic compounds due
to the decarboxylation of cinnamic acid and firulic acid. The best fermentation time
is 3 days which shows the IC50 value less than 50 ppm so that the antioxidant activity
is included in the very good category.
Keywords: Kombucha Fermentation, Cocoa Pulp, Antioxidant, DPPH, UV-Vis
spectrophotom