Karakteristik Kimia dan Profil Sensori Kombucha dari Kopi Arabika Hasil Maserasi Semi-karbonik
Kata Kunci:
kombucha, kopi arabika, maserasi karbonik, CATA, hedonik
Abstrak
Kombucha merupakan minuman hasil fermentasi yang secara tradisional dibuat dari seduhan tumbuhan dengan bantuan kultur simbiotik bakteri dan khamir (SCOBY). Baru-baru ini, kopi Arabika asal Kabupaten Magelang, Indonesia mulai dieksplorasi sebagai media alternatif. Buah kopi Arabika dapat diproses melalui maserasi semi-karbonik, yaitu metode pascapanen yang melibatkan perendaman anaerobik dalam wadah kedap udara, yang dapat memengaruhi karakteristik kombucha yang dihasilkan. Penelitian ini bertujuan untuk mengevaluasi karakteristik kimia dan sensori kombucha dari seduhan kopi Arabika hasil maserasi semi-karbonik. Proses fermentasi kombucha dilakukan selama 14 hari, dilanjutkan dengan analisis kadar fenolik, total asam asetat, kadar kafein, aktivitas antioksidan, dan total gula (°Brix). Evaluasi sensori menggunakan skala hedonik 7 poin menunjukkan skor kesukaan keseluruhan rata-rata 3.75, menunjukkan penerimaan sedang. Metode Check-All-That-Apply (CATA) menunjukkan bahwa panelis secara dominan mengasosiasikan minuman dengan atribut fermented, acid, vinegar, dan sparkling. Hasil Principal Coordinate Analysis (PCoA) memperlihatkan bahwa kesukaan secara keseluruhan berkorelasi positif dengan deskriptor acid dan vinegar, sementara berkorelasi negatif dengan deskriptor sparkling, herbal, woody, floral, dan opaque. Temuan ini menunjukkan bahwa seduhan kopi Arabika hasil maserasi semi-karbonik merupakan substrat yang menjanjikan untuk produksi kombucha dengan atribut sensoris yang khas.
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Referensi
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[18] S. Chakravorty, S. Bhattacharya, A. Chatzinotas, W. Chakraborty, D. Bhattacharya, and R. Gachhui, “Kombucha tea fermentation: Microbial and biochemical dynamics,” International Journal of Food Microbiology, vol. 220, pp. 63–72, 2016, doi: 10.1016/j.ijfoodmicro.2015.12.015.
[19] Q. Guo, J. Yuan, S. Ding, Q. Nie, Q. Xu, and S. Cai, “Microbial fermentation in fermented tea beverages: Transforming flavor and enhancing bioactivity,” Beverage Plant Research, vol. 4, p. e029, 2024, doi: 10.48130/bpr-0024-0026.
[20] R. Parvin, S. Bhattacharya, S. S. Chaudhury, U. Roy, J. Mukherjee, and R. Gachhui, “Production, purification and characterization of a novel thermostable caffeine dehydrogenase from Pichia manshurica strain CD1 isolated from kombucha tea,” Microbiology, vol. 92, no. 2, pp. 230–241, 2023, doi: 10.1134/S0026261722601476.
[21] N. Sanwal, A. Gupta, M. A. Bareen, N. Sharma, and J. K. Sahu, “Kombucha fermentation: Recent trends in process dynamics, functional bioactivities, toxicity management, and potential applications,” Food Chemistry Advances, vol. 3, p. 100421, 2023, doi: 10.1016/j.focha.2023.100421.
[22] G. S. P. Kusuma and K. Fibrianto, “Pengaruh optimasi lama fermentasi terhadap karakteristik kombucha daun tua kopi robusta Dampit metode oksidatif dan non-oksidatif,” Jurnal Pangan dan Agroindustri, vol. 6, no. 4, pp. 87–97, 2018, doi: 10.21776/ub.jpa.2018.006.04.10.
[23] R. Jayabalan, R. V. Malbaša, E. S. Lončar, J. S. Vitas, and M. Sathishkumar, “A review on kombucha tea—Microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus,” Comprehensive Reviews in Food Science and Food Safety, vol. 13, pp. 538–550, 2014, doi: 10.1111/1541-4337.12073.
[24] P. N. Suhardini and E. Zubaidah, “Studi aktivitas antioksidan kombucha dari berbagai jenis daun selama fermentasi,” Jurnal Pangan dan Agroindustri, vol. 4, no. 1, pp. 221–229, 2016.
[25] Y. Puspitasari, R. Palupi, and M. Nurikasari, “Analisis kandungan vitamin C teh kombucha berdasarkan lama fermentasi sebagai alternatif minuman untuk antioksidan,” Global Health Science, vol. 2, no. 3, pp. 245–253, 2017.
[26] G. Ares and S. R. Jaeger, “Check-all-that-apply (CATA) questions with consumers in practice: Experimental considerations and impact on outcome,” in Rapid Sensory Profiling Techniques, J. Delarue, J. B. Lawlor, and M. Rogeaux, Eds. Cambridge, UK: Woodhead Publishing, 2015, pp. 227–245, doi: 10.1533/9781782422587.2.227.
[27] M. Meyners, J. C. Castura, and B. T. Carr, “Existing and new approaches for the analysis of CATA data,” Food Quality and Preference, vol. 30, no. 2, pp. 309–319, 2013, doi: 10.1016/j.foodqual.2013.06.010.
[2] H. Kitwetcharoen et al., “Kombucha healthy drink—recent advances in production, chemical composition and health benefits,” Fermentation, vol. 9, no. 1, p. 48, 2023, doi: 10.3390/fermentation9010048.
[3] Í. A. C. L. de Oliveira, V. A. d. O. Rolim, R. P. L. Gaspar, D. Q. Rossini, R. de Souza, and C. S. B. Bogsan, “The technological perspectives of kombucha and its implications for production,” Fermentation, vol. 8, no. 4, p. 185, 2022, doi: 10.3390/fermentation8040185.
[4] K. E. Emiljanowicz and E. Malinowska-Pańczyk, “Kombucha from alternative raw materials – The review,” Critical Reviews in Food Science and Nutrition, vol. 60, no. 19, pp. 3185–3194, 2019, doi: 10.1080/10408398.2019.1679714.
[5] Y. S. Zhang et al., “The effect of carbonic maceration during winemaking on the color, aroma and sensory properties of ‘Muscat Hamburg’ wine,” Molecules, vol. 24, no. 17, p. 3120, 2019, doi: 10.3390/molecules24173120.
[6] D. B. Junior et al., “Microbial fermentation affects sensorial, chemical, and microbial profile of coffee under carbonic maceration,” Food Chemistry, vol. 342, p. 128296, 2021, doi: 10.1016/j.foodchem.2020.128296.
[7] W. d. S. Gomes et al., “Changes in the chemical and sensory profile of Coffea canephora var. Conilon promoted by carbonic maceration,” Agronomy, vol. 12, no. 10, p. 2265, 2022, doi: 10.3390/agronomy12102265.
[8] AOAC INTERNATIONAL, Official Method 942.15: Acidity (Titratable) of Fruit Products, in Official Methods of Analysis, 17th ed. Gaithersburg, MD, USA: AOAC International, 2000.
[9] M. B. Jacobs, The Chemical Analysis of Foods and Food Products, 3rd ed. Princeton, NJ, USA: D. Van Nostrand Company Inc., 1962.
[10] P. Molyneux, “The use of the stable free radical diphenylpicrylhydrazyl (DPPH) for estimating antioxidant activity,” Songklanakarin Journal of Science and Technology, vol. 26, no. 2, pp. 211–219, 2004.
[11] L. Dooley, Y. Lee, and J.-F. Meullenet, “The application of check-all-that-apply (CATA) consumer profiling to preference mapping of vanilla ice cream and its comparison to classical external preference mapping,” Food Quality and Preference, vol. 21, no. 4, pp. 394–401, 2010, doi: 10.1016/j.foodqual.2009.10.002.
[12] B. A. Nummer, “Kombucha brewing under the food and drug administration model food code: Risk analysis and processing guidance,” Journal of Environmental Health, vol. 76, no. 4, pp. 8–11, 2013.
[13] A. E. Shafira, A. Hintono, and S. Susanti, “Effect of fermentation time on chemical, microbiological and hedonic quality of kombucha of Arabica coffee cascara (Coffea arabica L.),” Journal of Applied Food Technology, vol. 9, no. 1, pp. 5–10, 2022, doi: 10.17728/jaft.8399.
[14] M. K. Ayuratri and J. Kusnadi, “Aktivitas antibakteri kombucha jahe (Zingiber officinale): Kajian varietas jahe dan konsentrasi madu,” Jurnal Pangan dan Agroindustri, vol. 5, no. 3, pp. 95–107, 2017.
[15] Y. M. Nur, S. Indrayati, P. Periadnadi, and N. Nurmiati, “Pengaruh penggunaan beberapa jenis ekstrak tanaman beralkaloid terhadap produk teh kombucha,” Jurnal Biologi UNAND, vol. 6, no. 1, pp. 55–62, 2018, doi: 10.25077/jbioua.6.1.55-62.2018.
[16] A. J. N. Parhusip, C. Setiawan, and V. P. Effendi, “Aktivitas antioksidan dan kadar kafein kombucha kopi (Antioxidant activity and caffeine content of coffee kombucha),” FaST – Jurnal Sains dan Teknologi, vol. 6, no. 1, pp. 1–11, 2022.
[17] L. R. Nasution, Y. M. Permata, J. M. Keliat, M. A. T. Pelawi, V. K. Ciunardy, and T. R. Seruni, “Fermentation effects on caffeine content and chemical parameters of kombucha coffee cascara,” International Journal of Applied Pharmaceutics, vol. 16, no. 4, Art. 03, 2024.
[18] S. Chakravorty, S. Bhattacharya, A. Chatzinotas, W. Chakraborty, D. Bhattacharya, and R. Gachhui, “Kombucha tea fermentation: Microbial and biochemical dynamics,” International Journal of Food Microbiology, vol. 220, pp. 63–72, 2016, doi: 10.1016/j.ijfoodmicro.2015.12.015.
[19] Q. Guo, J. Yuan, S. Ding, Q. Nie, Q. Xu, and S. Cai, “Microbial fermentation in fermented tea beverages: Transforming flavor and enhancing bioactivity,” Beverage Plant Research, vol. 4, p. e029, 2024, doi: 10.48130/bpr-0024-0026.
[20] R. Parvin, S. Bhattacharya, S. S. Chaudhury, U. Roy, J. Mukherjee, and R. Gachhui, “Production, purification and characterization of a novel thermostable caffeine dehydrogenase from Pichia manshurica strain CD1 isolated from kombucha tea,” Microbiology, vol. 92, no. 2, pp. 230–241, 2023, doi: 10.1134/S0026261722601476.
[21] N. Sanwal, A. Gupta, M. A. Bareen, N. Sharma, and J. K. Sahu, “Kombucha fermentation: Recent trends in process dynamics, functional bioactivities, toxicity management, and potential applications,” Food Chemistry Advances, vol. 3, p. 100421, 2023, doi: 10.1016/j.focha.2023.100421.
[22] G. S. P. Kusuma and K. Fibrianto, “Pengaruh optimasi lama fermentasi terhadap karakteristik kombucha daun tua kopi robusta Dampit metode oksidatif dan non-oksidatif,” Jurnal Pangan dan Agroindustri, vol. 6, no. 4, pp. 87–97, 2018, doi: 10.21776/ub.jpa.2018.006.04.10.
[23] R. Jayabalan, R. V. Malbaša, E. S. Lončar, J. S. Vitas, and M. Sathishkumar, “A review on kombucha tea—Microbiology, composition, fermentation, beneficial effects, toxicity, and tea fungus,” Comprehensive Reviews in Food Science and Food Safety, vol. 13, pp. 538–550, 2014, doi: 10.1111/1541-4337.12073.
[24] P. N. Suhardini and E. Zubaidah, “Studi aktivitas antioksidan kombucha dari berbagai jenis daun selama fermentasi,” Jurnal Pangan dan Agroindustri, vol. 4, no. 1, pp. 221–229, 2016.
[25] Y. Puspitasari, R. Palupi, and M. Nurikasari, “Analisis kandungan vitamin C teh kombucha berdasarkan lama fermentasi sebagai alternatif minuman untuk antioksidan,” Global Health Science, vol. 2, no. 3, pp. 245–253, 2017.
[26] G. Ares and S. R. Jaeger, “Check-all-that-apply (CATA) questions with consumers in practice: Experimental considerations and impact on outcome,” in Rapid Sensory Profiling Techniques, J. Delarue, J. B. Lawlor, and M. Rogeaux, Eds. Cambridge, UK: Woodhead Publishing, 2015, pp. 227–245, doi: 10.1533/9781782422587.2.227.
[27] M. Meyners, J. C. Castura, and B. T. Carr, “Existing and new approaches for the analysis of CATA data,” Food Quality and Preference, vol. 30, no. 2, pp. 309–319, 2013, doi: 10.1016/j.foodqual.2013.06.010.
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