Characteristics and Identification of Bioactive Compounds Before and After Fermentation Process in Turmeric Kombucha (Curcuma longa.)

This study aimed to determine the turmeric concentration effect in the physicochemical characteristics of turmeric kombucha. The fresh turmerics was dried, mashed into turmeric powder and then brewed by extracting turmeric powder 0.2%, 0.4%, 0.6%, 0.8%, 1%, 1.2%, and 1.4% (b/v). Fermentation with the addition of SCOBY culture takes for 12 days. The analysis of turmeric kombucha quality test there was includes the total microbial, pH, the total acid and phenol, antioxidant activity and also an identification of chemical compounds in turmeric kombucha and non-fermented turmeric. the results showed that if the concentration of turmeric got more higher then the total microbial and acid obtained got lower. Meanwhile, the contains of bioactive compounds showed that if the total phenol concentration of turmeric got higher then the antioxidant activity got even if higher. The best treatment result for turmeric kombucha was gained at concentration 1% (b/v) with the results as follows: total microbial 2.70 x 10⁷ CFU/ml, total acid 1.24%, pH 3,8, phenol 137.28 mgGAE/ml and antioxidant activity 76.16 ppm, while in the non-fermented turmeric, the best treatment was gained at the concentration of 1.2% (b/v) with the results as follows: not detected total microbial and total acid, pH 7.4, phenol 94.25 mgGAE/ml, and antioxidant activity 106.59 ppm.