Background of study: Pineapple (Ananas comosus L. Merr) is known for being rich in vitamin C, B1, B6, and folic acid, and it possesses strong antioxidant properties effective against free radicals, which can cause cellular damage and lead to degenerative diseases.
Aims and scope of paper: This study focuses on testing the antioxidant activity of made from pineapple kombucha extract
Methods: The research scope includes preparing pineapple samples and producing kombucha through a 14-day fermentation process. The antioxidant activity of the kombucha is then tested using the DPPH method, with the IC₅₀ value serving as an indicator of antioxidant capacity
Result: A lower IC₅₀ value corresponds to higher antioxidant activity, and it was found that pineapple kombucha exhibits stronger antioxidant activity (IC50 7.51 μg/ml) compared to regular kombucha (IC₅₀ 39.46 μg/ml). This enhancement is due to the increased phenolic content and vitamin C during fermentation. The process of making pineapple kombucha involves boiling 2 liters of mineral water, adding 6 tea bags (10 grams) and 500 grams of sugar, then pouring the mixture into a growth jar. After cooling, 2 pieces of SCOBY are added, and the mixture is fermented for 14 days. Previous studies have demonstrated that regular kombucha tea has strong antioxidant activity with an IC₅₀ value of 39.46 μg/ml. However, pineapple kombucha shows even higher antioxidant activity, with an IC₅₀ value of 7.51 μg/ml.
Conclusion: This suggests that adding pineapple to kombucha not only enhances its flavor but also significantly increases its health benefits by boosting its antioxidant activity.