EFFECT OF BOILING TIME SOURSOP LEAVES (Annona muricata L.) AND TELANG FLOWER (Clitoria ternatea) KOMBUCHA ON THE DIFFERENCES OF TANIN LEVELS AND ANTICHOLESTEROL POTENTIAL

Abstract

ABSTRACT

Introduction: Kombucha is a probiotic drink made from fermented tea and sugar that have beneficial for health. Soursop leaf (Annona muricata L.) and telang flower (Clitoria ternatea) contain active compounds that have the potential to reduce blood glucose and cholesterol levels. The purpose of this research is to prove the anticholesterol potential of soursop leaf and telang flower kombucha by measuring cholesterol levelss and measuring tannin levels.

Methods: In this in vitro study, soursop leaf were boiled for 5, 10, and 15 minutes before fermented into kombucha. Cholesterol and tannin levels were measured using a UV-Vis spectrophotometer (490 nm) with anhydrous acetic acid and Folin Ciocalteu used as reagent. The results were analyzed using One Way Anova and p<0,05 considered significant.

Results: The lowest cholesterol levels were found in kombucha with 15 minutes boiling time is 3.33 ± 0.83 mg/g and the amount decreased in proportion to the increase in boiling time. Meanwhile, the highest tannin content was found in kombucha with a boiling time of 15 minutes at 0.42 ± 0.06 mg/ml. This represents that the longer the kombucha boiling process is directly proportional to the decrease in cholesterol and increase tannin levels

Conclusion: Boiling time affects the decrease in cholesterol and increase tannin levels in kombucha soursop leaves and telang flowers.

Keywords: Kombucha, Annona muricata L, Clitoria ternatea, Cholesterol, Tannin

 

*Corresponding Author:

Yoni Rina Bintari, S.Si, M.Sc

Jl. MT Haryono 193 Malang City, East Java, Indonesia, 65145

e-mail: Yonirina854@yahoo.com