Karakteristik fisikokimia dan organoleptik teh kombucha sarang semut (Myr-mecodia sp.) pada variasi konsentrasi gula dan lama fermentasi
Physicochemical and Organoleptic Characteristics of Sarang Semut (Myrmecodia sp.) Kombucha Tea at Various Sugar Concentrations and Fermentation Durations
DOI:
https://doi.org/10.30862/casssowary.cs.v9.i1.516
This Work is licensed under: Creative Commons Attribution-ShareAlike 4.0 International License
This Work is licensed under: Creative Commons Attribution-ShareAlike 4.0 International License
Keywords:
Sarang semut, Kombucha, Fermentation time, Sugar concentration
Abstract
ABSTRACT: Sarang semut (Myrmecodia sp.) has potential to be developed as a raw material for functional beverages through fermentation processes; however, the effects of sugar formulation and fermentation time on its product characteristics have not been extensively studied. This study aimed to analyze the effects of sugar concentration and fermentation time on the physicochemical and organoleptic characteristics of sarang semut kombucha tea as a basis for the development of functional beverage products. The research was conducted using an experimental method with a factorial Completely Randomized Design (CRD), consisting of two factors: sugar concentration (20, 25, and 30%) and fermentation time (0, 4, 6, 8, 10, 12, and 14 days). The results showed that sugar concentration and fermentation time significantly affected the physicochemical characteristics of sarang semut kombucha tea. The pH value decreased during fermentation, from 4.15-4.23 on day 0 to 2.64-2.76 on day 14. Total soluble solids (TSS) increased with increasing sugar concentration and fermentation time, ranging from 14.5-17.0 °Brix at 20% sugar concentration, 18.0-19.9 °Brix at 25%, and 21.7-23.8 °Brix at 30%. Total acidity also increased with fermentation time, from 7.71-8.10% on day 4 to 15.63-17.37% on day 14. Meanwhile, organoleptic test results indicated that sugar concentration and fermentation time did not significantly affect color, aroma, taste, or the intensity of aroma and taste, with ratings ranging from neutral to slightly liked. The resulting sarang semut kombucha tea exhibited a brownish-yellow color, a moderately strong characteristic ant nest aroma, and a moderately sour taste intensity.
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Pratiwi, Ayu., Elfita., & Riris, A. 2012. Pengaruh Waktu Fermentasi terhadap Sifat Fisik dan Kimia Pada Pembuatan Minuman Kombucha dari Rumput Laut Sargassum sp. Maspari Journal, 4 (1): 131-136.
Purnami, K. I., Anom, J. & Ni, W.W. (2018). Pengaruh Jenis Teh Terhadap Karakteristik Teh Kombucha. Jurnal Ilmu dan Teknologi Pangan, 7(2): 1-10.
Rizqi, A. F., Pramono, E., & Lestari, S. (2022). Evaluasi Rasa dan Kesukaan Panelis terhadap Kombucha Bunga Rosella (Hibiscus sabdariffa L.). Agrointek: Jurnal Teknologi Industri Pertanian, 16(3): 187–194.
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Sukmawati, D., Pratiwi, R., & Andini, F. (2021). Pengaruh Lama Fermentasi terhadap Mutu Organoleptik Kombucha Daun Kelor (Moringa oleifera). Jurnal Pangan dan Gizi, 12(1): 45–53.
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Syazani, A. M., Rohim, A., & Widodo, A. (2023). The influence of sugar concentration on the physicochemical properties of kombucha. Indonesian Journal of Food Research, 2(3): 145-153.
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Wistiana, D., & Zubaidah, E. (2015). Karakteristik kimiawi dan mikrobiologis kombucha dari berbagai daun tinggi fenol selama fermentasi. Jurnal Pangan dan Agroindustri, 3(4): 1446-1457.
Yuliawaty, S. T., & Susanto, W. H. (2019). Perkembangan minuman fungsional berbasis herbal di Indonesia. Jurnal Review Pangan dan Gizi, 4(1): 8-19.
Zubaidah, E., Effendi, F. D., & Afgani, C. A. (2022). Kombucha: Mikrobiologi, Teknologi dan Manfaat Kesehatan. Universitas Brawijaya Press. Malang.
Bayu M.K, Nurwantoro, & Risqiati H. (2017). Analisis total padatan terlarut keasaman kadar lemak dan tingkat viskositas pada kefir optima dengan lama fermentasi yang berbeda. Jurnal Teknologi Pangan 1: 33-38.
Budiandari, R. U., Prihatiningrum, A. E., Azara, R., Aini, F. N. (2023). Influence of Sucrose and Scoby Concentration on Physical Characteristics of Pineapple Skin Kombucha. Academia Open, 8(2): 6-11
Chakravorty S, Semantee B, Antonis C, Writachit C, Debanjana B, Ratan G. (2016). Kombucha tea fermentation: Microbial and biochemical dynamics. nternational Journal of Food Microbiology, 220: 63-72. DOI: 10.1016/j.ijfoodmicro.2015.12.015.
Cheepchirasuk, N., Kaewkod, T., Suriyaprom, S., Intachaisri, V., Ngamsaard, P. & Tragoolpua, Y. (2025). Functional metabolites and inhibitory efficacy of kombucha beverage on pathogenic bacteria, free radicals and inflammation. Scientific Reports, 15, 19187. https://doi.org/10.1038/s41598-025-03545-z
Chu, S. C., & Chen, C. (2006). Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chemistry, 98(3): 502-507.
Coton, M., Pawtowski, A., Taminiau, B., Burgaud, G., Deniel, F., Coulloume-Labarthe, L., Fall, A., Daube, G., & Coton, E. (2017). Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods. FEMS Microbiology Ecology, 93(5): 1-16. https://doi.org/10.1093/femsec/fix048
Dirgantara, S., Nawawi, A., & Insanu, M. (2013). Uji Aktivitas Antioksidan Tiga Spesies Tanaman Sarang Semut (Famili: Rubiaceae) Asal Kabupaten Merauke, Papua. Jurnal Biologi Papua, 5(1): 10-14
Dufresne, C., & Farnworth, E. (2000). Tea, kombucha, and health: a review. Food Research International, 33(6): 409-421.
Fadhilah, N., & Ningsih, R. (2020). Pengaruh Variasi Waktu Fermentasi terhadap Cita Rasa dan Aroma Kombucha Teh Hijau. Jurnal Teknologi Hasil Pertanian, 13(2): 90–97.
Fiana, R. M & Refdi, C. W. (2018). Pendugaan Umur Simpan Minuman Instan Teh Kombucha menggunakan Pendekatan Kadar Air Kritis dengan Metode Accelerated Shelf Life Test (ASLT). Jurnal Teknologi Pertanian Andalas, 22(2): 150-156.
Greenwalt, C. J., Ledford, R. A., & Steinkraus, K. H. (2000). Determination and characterization of the antimicrobial activity of the fermented tea Kombucha. LWT - Food Science and Technology, 33(1): 13–20. https://doi.org/10.1006/fstl.1999.0603
Heil, M., & McKey, D. (2003). Protective ant–plant interactions as model systems in ecological and evolutionary research. Annual Review of Ecology, Evolution, and Systematics, 34(1): 425–453.
Jayabalan, R., Malbaša, R. V., Lončar, E. S., Vitas, J. S., & Sathishkumar, M. (2014). A review on Kombucha tea: Microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food Science and Food Safety, 13(4): 538–550. https://doi.org/10.1111/1541-4337.12073
Leal, J. M., Lucia, V. S., Rasu, J., Joselina, H. & Anayansi, E. A. (2018). A Review on Health Benefit of Kombucha Nutritional Compounds and Metabolites. Cyta-Journal of Food. 16(1): 390-399.
Lestari, K. A. P. & Sa’diyah, L. (2020). Karakteristik Kimia dan Fisik Teh Hijau Kombucha pada Waktu Pemanasan yang Berbeda. Journal of Pharmacy and Science, 5(1): 5-20.
Meilgaard, M., Civille, G. V., & Carr, B. T. (2007). Sensory Evaluation Techniques (4th ed.). Boca Raton, FL: CRC Press.
Naland, H., Fardiaz, D., & Kusnandar, F. (2019). Karakteristik dan aktivitas antioksidan kombucha dari berbagai jenis teh. Jurnal Teknologi dan Industri Pangan, 30(1): 28-37.
Ngoranubun, C. B. (2008). Aplikasi Teknik Kokristalisasi Dalam Pembuatan Sarang Semut (Myrmecodia tuberosa) Instan. Skripsi. Fakultas Teknologi Pertanian. Universitas Papua. Manokwari.
Nummer, B. A. (2013). Kombucha brewing under the Food and Drug Administration model Food Code: Risk analysis and processing guidance. Journal of Environmental Health, 76(4): 8-11.
Pratiwi, Ayu., Elfita., & Riris, A. 2012. Pengaruh Waktu Fermentasi terhadap Sifat Fisik dan Kimia Pada Pembuatan Minuman Kombucha dari Rumput Laut Sargassum sp. Maspari Journal, 4 (1): 131-136.
Purnami, K. I., Anom, J. & Ni, W.W. (2018). Pengaruh Jenis Teh Terhadap Karakteristik Teh Kombucha. Jurnal Ilmu dan Teknologi Pangan, 7(2): 1-10.
Rizqi, A. F., Pramono, E., & Lestari, S. (2022). Evaluasi Rasa dan Kesukaan Panelis terhadap Kombucha Bunga Rosella (Hibiscus sabdariffa L.). Agrointek: Jurnal Teknologi Industri Pertanian, 16(3): 187–194.
Rosidah, R., Sudarsono, S., & Sukardiman, S. (2016). Sarang Semut (Myrmecodia tuberosa Jack.) sebagai tanaman obat khas Papua. Jurnal Farmasi Indonesia, 13(2): 87-95.
Rukmelia, Inayah, A.N., & Jumarni. (2023). Fermentasi Kombucha dengan Penambahan Kayu Manis dan Cengkeh Sebagai Alternatif Minuman Fungsional. Jurnal Rekayasa dan Manajemen Agroindustri, 11(3): 477-485.
Setyaningsih, D., Apriyantono, A. & Sari, M. P. (2010). Analisis Sensori untuk Industri Pangan dan Agro. Institut Pertanian Bogor (IPB) Press. Bogor.
Soeksmanto, A., Subroto, M. A., & Simanjuntak, P. (2010). Anticancer activity of ethanolic extract of Sarang Semut (Myrmecodia pendens) on HeLa cells. Medical Journal of Indonesia, 19(1): 23-28.
Sreeramulu, G., Zhu, Y., & Knol, W. (2000). Kombucha fermentation and its antimicrobial activity. Journal of Agricultural and Food Chemistry, 48(6): 2589-2594. https://doi.org/10.1021/jf991333m
Sulistiawaty, L. & Solihat, I. (2022). Kombucha: Fisikokimia dan Studi Kritis Tingkat Kehalalan. Warta Akab, 46(1): 21-27.
Sukmawati, D., Pratiwi, R., & Andini, F. (2021). Pengaruh Lama Fermentasi terhadap Mutu Organoleptik Kombucha Daun Kelor (Moringa oleifera). Jurnal Pangan dan Gizi, 12(1): 45–53.
Suryanto, A., Widodo, E., & Kristanti, A. N. (2019). Variasi morfologi dan habitat Sarang Semut (Myrmecodia sp.) di Papua. Biodiversitas, 20(5): 1501-1508.
Syazani, A. M., Rohim, A., & Widodo, A. (2023). The influence of sugar concentration on the physicochemical properties of kombucha. Indonesian Journal of Food Research, 2(3): 145-153.
Vina, I., Semjonovs, P. Linde, R., & Denina, I. (2014). Current evidence on physiological activity and expected health effects of kombucha fermented beverage. Jurnal of Medicinal Food, 17(2): 179-188.
Villarreal-Soto, Sandra, B. Jalloul B. Jean-Pierre, S. & Patricia, T. (2018). Understanding kombucha tea fermentation: A review. Journal of Food Science, 85(3): 872-882.
Vitasari, R., Nurliyani, N., & Rahayu, E. S. (2021). Pengaruh konsentrasi gula dan lama fermentasi terhadap sifat fisikokimia dan aktivitas antioksidan kombucha teh hijau. Jurnal Ilmu dan Teknologi Hasil Ternak, 16(1): 45–54.
Wahyuningtias, D. S., Fitriana, A. S., & Nawangsari, D. (2023). Pengaruh Suhu dan Lama Waktu Fermentasi Terhadap Sifat Organoleptik dan Aktivitas Antioksidan Teh Kombucha Bunga Telang (Clitoria ternatea L.). Pharmacy Genius, 2(3): 198-207.
Winarno, F.G. (1984). Kimia Pangan dan Gizi. PT. Gramedia. Jakarta.
Wistiana, D., & Zubaidah, E. (2015). Karakteristik kimiawi dan mikrobiologis kombucha dari berbagai daun tinggi fenol selama fermentasi. Jurnal Pangan dan Agroindustri, 3(4): 1446-1457.
Yuliawaty, S. T., & Susanto, W. H. (2019). Perkembangan minuman fungsional berbasis herbal di Indonesia. Jurnal Review Pangan dan Gizi, 4(1): 8-19.
Zubaidah, E., Effendi, F. D., & Afgani, C. A. (2022). Kombucha: Mikrobiologi, Teknologi dan Manfaat Kesehatan. Universitas Brawijaya Press. Malang.
Published
2026-01-30
How to Cite
Br Barus, P., Sarungallo, Z., & Meilan Lisangan, M. (2026). Karakteristik fisikokimia dan organoleptik teh kombucha sarang semut (Myr-mecodia sp.) pada variasi konsentrasi gula dan lama fermentasi. Cassowary, 9(1), 30-43. https://doi.org/10.30862/casssowary.cs.v9.i1.516
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