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Sains Malaysiana 51(10)(2022):
http://doi.org/10.17576/jsm-2022-5110-15
Kesan Kepekatan Fukoidan dan Tempoh Penapaian terhadap Pencirian Fizikokimia Kombucha Diperkuat dengan Fukoidan (The Effect of Fucoidan Concentrations and Fermentation Days on the Physicochemical Characterisation of Kombucha Fortified with Fucoidan)
NURUL IZZUANI MOHD ISA1,
NURUL NAJIHA AIN IBRAHIM1, SITI NUR JELITA SABRAN1,
NOOR-SOFFALINA SOFIAN-SENG1,2, LIM SENG JOE1,2, HAFEEDZA
ABDUL RAHMAN1,2, WAN AIDA WAN MUSTAPHA1,2 & NOORUL
SYUHADA MOHD RAZALI1,2*
1Jabatan Sains Makanan, Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia,
43600 UKM Bangi, Selangor Darul Ehsan, Malaysia
2Pusat Inovasi Teknologi Manisan (MANIS), Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia, 43600 UKM Bangi,
Selangor Darul Ehsan, Malaysia
Received:14 March 2022/Accepted: 4 June 2022
Abstrak
Kombucha adalah sejenis minuman yang terhasil daripada penapaian teh manis dengan menggunakan kultur simbiotik bakteria dan yis. Fukoidan merupakan sejenis polisakarida fungsian daripada rumpai laut yang dipercayai mempunyai kesan kesihatan yang baik. Penyelidikan ini telah dijalankan bertujuan untuk mengetahui kesan kepekatan fukoidan (0, 0.25, 0.5, 0.75 dan 1.00 mg/mL) dan hari penapaian yang berbeza terhadap sifat fizikokimia (pH, jumlah pepejal terlarut (TSS), warna, kandungan fenol jumlah (TPC), kandungan flavonoid jumlah (TFC), kandungan gula, kandungan alkohol dan keasidan boleh titrat (TA)) serta kualiti kimia kombucha yang diperkaya dengan fukoidan. Nilai pH sampel kombucha menurun dengan ketara (p<0.05) apabila tempoh penapaian berpanjangan. Penambahan fukoidan mempengaruhi warna L *, a *, dan b * tanpa corak tertentu. Tempoh penapaian yang lebih lama meningkatkan kecerahan, namun mengurangkan kemerahan dan kekuningan semua sampel kombucha. Sementara itu, kandungan TSS dan gula sampel kombucha berkadar songsang dengan tempoh penapaian, kecuali bagi kombucha (0.75
mg/mL) yang dicatatkan lebih tinggi (p <0.05) nilai TSS daripada kombucha (0.25 mg/mL fukoidan)
pada hari ke 14. Bagaimanapun, tiada kesan signifikan (p>0.05) penambahan kombucha yang diperkuat dengan fukoidan terhadap gula. Secara keseluruhan, jumlah kandungan fenol dan flavonoid meningkat(p<0.05) dengan penambahan fukoidan dan tempoh penapaian, manakala peratusan TA dan kandungan etanol kombucha meningkat dengan tempoh penapaian berpanjangan. Kesimpulannya, sampel kombucha mengalami perubahan fizikokimia dan peningkatan jumlah kandungan fenol dan flavonoid selari dengan tempoh penapaian. Kajian ini menunjukkan bahawa fukoidan berpotensi digunakan sebagai bahan berfungsi dalam minuman kombucha.
Kata kunci: Antioksidan; fukoidan; minuman kombucha; teh
Abstract
Kombucha is a beverage produced by fermentation of
sweet tea using symbiotic cultures of bacteria and yeast. Fucoidan is a
functional polysaccharide from seaweeds which have been believed to have
beneficial health effect. This study aimed to determine the effect of different
fucoidan concentrations (0, 0.25, 0.5, 0.75, and 1.00 mg/mL) and fermentation
days on the physicochemical properties (pH, total soluble solids (TSS), colour,
total phenolic content (TPC), total flavonoid content (TFC), sugar content,
alcohol content and titratable acidity (TA)) of kombucha fortified with
fucoidan. The pH value of kombucha samples decreased significantly (p <0.05)
when the fermentation period was prolonged. The addition of fucoidan affects
the properties of L*, a*, and b* of kombucha without a specific trend. In
general, longer fermentation period increased brightness but decrease redness
and yellowness of all kombucha samples. Meanwhile TSS and sugar content of
kombucha samples were inversely proportional with the fermentation period,
except for kombucha with 0.75 mg/mL fucoidan which recorded significantly
higher (p <0.05) TSS values than kombucha with 0.25 mg/mL fucoidan on day
14. However, there was no significant (p>0.05) of sugar content of fortified
kombucha with fucoidan. Overall, the total phenolic and flavonoid content
increased significantly (p<0.05) with the addition of fucoidan and
fermentation time, meanwhile the percentage of TA and ethanol content of
kombucha increased with the prolonged fermentation period. In
conclusion, kombucha samples undergo physicochemical changes with increased
total phenolic and flavonoid content along with the fermentation period. This
study shows that fucoidan has the potential to be applied as a functional
ingredient in kombucha drinks.
Keywords: Antioxidant; fucoidan; kombucha beverage;
tea
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*Corresponding
author; email: syuhada_ns@ukm.edu.my
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