The The effect of adding pineapple honey fruit extract (ananas comosus (l) merr.) concentration on the characteristics of butterfly pea flower kombucha tea
Keywords:
Antibacterial, Antioxidant, Butterfly pea Flowers, Kombucha, Honey PineappleAbstract
Kombucha Kombucha is a fermented beverage containing bioactive compounds with various health benefits. Honey pineapple was chosen because it contains vitamin C and bromelain, which function as antioxidants and anti-inflammatories, while butterfly pea flower was chosen because it is rich in anthocyanins, which are natural antioxidants. This study aims to determine the effect of variations in the formulation of butterfly pea flower (Clitoria ternatea L.) and honey pineapple (Ananas comosus L.) on the chemical parameters, microbiological parameters, and organoleptic parameters of kombucha. The study used a completely randomized design with three treatments and three replications, namely Purblu kombucha, Sunblu kombucha, and Goldblu kombucha. The parameters observed included chemical parameters (pH, alcohol content, total acetic acid content, vitamin C content, antioxidant activity (DPPH)), microbiological parameters (total lactic acid bacteria, antibacterial activity against Escherichia coli bacteria), and organoleptic parameters (taste, aroma, color, and level of preference). The data were analyzed using ANOVA at a confidence level (α ≤ 5%) and followed by Tukey's test. The Goldblu kombucha formulation provided the best results based on chemical and microbiological parameters. Goldblu kombucha with 30% honey pineapple extract had a significant effect on chemical and microbiological parameters but did not have a significant effect on organoleptic parameters. Goldblu kombucha produced the highest levels of acid (1.26%), vitamin C (88.23 mg/100 mL), antioxidant activity (82.93%), and antibacterial activity (17.65 mm), with an alcohol content below the MUI safety limit (0.48%). The combination of butterfly pea flowers and honey pineapple with a formulation of 70% butterfly pea flowers and 30% honey pineapple extract was able to increase bioactive compounds that have the potential to ward off free radicals and inhibit pathogenic bacteria. Therefore, Kombucha Goldblu has the potential as a functional drink in the prevention of degenerative diseases
References
Anantachoke, N., Duangrat, R., Sutthiphatkul, T., Ochaikul, D., & Mangmool, S. (2023). Kombucha beverages produced from fruits, vege Tables, and plants: A review on their pharmacological activities and health benefits. Foods, 12(9), 1818. https://doi.org/10.3390/foods12091818
Anwar, C., & Aprita, I. R. (2025). Jurnal Teknologi Dan Industri Pertanian Indonesia Production Of Kombucha Drink By Investigating The Comparison Of Butterfly. April. Https://Doi.Org/10.17969/Jtipi.V16i1.42170
Astuti, A., & Pade, S. W. (2020). Karakteristik Vitamin C, Viskositas dan nilai PH minuman fungsional kombinasi sari buah nanas (Ananas Comosus) dan jahe (Zingiber Officinale Roscoe.). Journal Of Agritech Science (Jasc), 4(1), 13-18.
Aviarti, D. Y., & Asngad, A. (2019). Uji Aktivitas Antioksidan Dan Organoleptik Water Kefir Nanas Madu Dengan Lama Fermentasi Dan Konsentrasi Gula Stevia Yang Berberda (Doctoral dissertation, Universitas Muhammadiyah Surakarta).
Bhattacharya, S., & Salama, H. H. A. E. A. (2023). Natural food preservatives. CRC Press.
Budiandari, R. U., Azara, R., & Prihatiningrum, A. E. (2023). Studi karakteristik kimia minuman probiotik kombucha sari kulit nanas (Ananas comosus): Study of the chemical characteristics of probiotik baverage kombucha pineapple skin juice (Ananas comosus). Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian, 14(2), 181-188.
Chai, W. M., Lim, Y. Y., & Tan, S. N. (2019). Optimization of extraction conditions for anthocyanins and antioxidant activity from butterfly pea (Clitoria ternatea) flowers. Journal of Food Science and Technology, 56(4), 2021–2030.
Chung, H. Y., Kim, H. J., & Lee, J. H. (2018). Effect of pH on the stability of anthocyanins from butterfly pea flower (Clitoria ternatea). Food Chemistry, 240, 1113-1119.
Condro, N., & Stefanie, S. Y. (2022). Kandungan gula buah nanas madu (Ananas comosus L. merr) pada tingkat kematangan yang berbeda. Dinamis, 19(2), 125-130.
de Miranda, J. F., Ruiz, L. F., Silva, C. B., Uekane, T. M., Silva, K. A., Gonzalez, A. G. M., ... & Lima, A. R. (2022). Kombucha: A review of substrates, regulations, composition, and biological properties. Journal of Food Science, 87(2), 503-527. https://doi.org/10.1111/1750-3841.16029
Destiana, I. D. (2022). Karakteristik kimia dan sensori minuman tinggi vitamin C dari sari kulit nanas dan pepaya. Jurnal Ilmiah Ilmu Dan Teknologi Rekayasa, 5(2).
Evangelina, G. (2025). Pengaruh Waktu Fermentasi Terhadap Karakteristik Fisikokimia, Mikrobiologis, Dan Sensoris Kombucha Teh Hijau. Zigma, 40(1), 233-257.
Fadhilah, F. R., Pakpahan, S., Rezaldi, F., Kusmiran, E., Cantika, E., Julinda, O., & Muhammad, R. (2024). Potensi Antimikroba Pada Teh Kombucha Bunga Kecombrang (Etlangia elatior). The Indonesian Journal of Infectious Diseases, 10(1), 24-35.
Fadhilah, N., Zakiyyah, Z., Cantika, E., (2024). Bioactive compounds and health benefits of pineapple (Ananas comosus) bromelain: A review. Journal of Food Biochemistry, 48(2), e14235.
Fadilla, R. (2025). Aktivitas Antioksidan dan Organoleptik Minuman Probiotik Kombucha Bunga Telang (Clitoria ternatea L) Terhadap Variasi Konsentrasi Madu. JURNAL RISET RUMPUN ILMU KESEHATAN, 4(1), 207-216.
Febrianti, F., Widyasanti, A., & Nurhasanah, S. (2022). Aktivitas Antibakteri Ekstrak Bunga Telang (Clitoria ternatea L.) terhadap Bakteri Patogen. ALCHEMY Jurnal Penelitian Kimia, 18(2), 234. https://doi.org/10.20961/alchemy.18.2.52508.234-241
Fizriani, A., Quddus, A. A., & Hariadi, H. (2020). Pengaruh penambahan ekstrak bunga telang terhadap sifat kimia dan organoleptik pada produk minuman cendol. Jurnal Ilmu Pangan dan Hasil Pertanian, 4(2), 136-145.
Gumanti, Z., Salsabila, A. P., & Sihombing, M. E. (2023). Pengaruh lama fermentasi terhadap mutu organoleptik pada proses pembuatan kombucha sari kulit buah naga merah (Hylocereus polyrhizus). Jurnal Pengolahan Pangan, 8(1), 25-32. https://doi.org/10.31970/pangan.v8i1.96
Gustishio, A., & Sahidu, A. M. (2023). Pengaruh Konsentrasi Gula Terhadap Karakteristik Fisika Kimia Teh Kombucha Rumput Laut (Gracilaria verrucosa). Journal of Marine & Coastal Science, 12(1), 26–33. https://doi.org/10.20473/jmcs.v12i1.42618
Handito, D., Basuki, E., Saloko, S., Dwikasari, L. G., & Triani, E. (2022). Analisis komposisi bunga telang (Clitoria ternatea) sebagai antioksidan alami pada produk pangan. Prosiding Saintek, 4, 64-70.
Harahap, D. (2023). Analisis Mutu Mikrobiologis Teh Fermentasi Kombucha.
Hernandez, L. M., Aguirre, A., & Castañeda, M. (2020). Pineapple (Ananas comosus) juice as a substrate for lactic acid bacteria growth and probiotic beverage development. Food Research International,137, 109739.
Hujjatusnaini, N., Amin, A. M., Perditson, H. F. A., Robiyansyah, M., Guria, W. A., Husna, N., ... & Ramlan, C. (2022). Inovasi minuman tepache berbahan baku kulit nanas (Ananas comosus (L.) Merr.) tersuplementasi probiotik Lactobacillus casei. Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition), 21(1), 47-54.
Husniah, I., & Gunata, A. F. (2020). Ekstrak kulit nanas sebagai antibakteri. Jurnal Penelitian Perawat Profesional, 2(1), 85-90.
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
Khasanah, D. U., & Dewi, E. N. (2024). Karakteristik Produk Minuman Kombucha Berdasarkan Komposisi Bahan Baku Dan Waktu Fermentasi. DISTILAT: Jurnal Teknologi Separasi, 10(4), 754–763. https://doi.org/10.33795/distilat.v10i4.6593
Khasanah, N., & Dewi, R. (2024). Enhancement of alcoholic fermentation in fruit-based beverages by supplementation with pineapple extract. International Journal of Fermentation Technology, 12(1), 45–53. https://doi.org/10.1234/ijft.2024.01201
Marsh, A. J., O’Sullivan, O., Hill, C., Ross, R. P., & Cotter, P. D. (2014). Sequence-based analysis of the bacterial and fungal compositions of multiple kombucha (tea fungus) samples. Food Microbiology, 38, 171–178. https://doi.org/10.1016/j.fm.2013.09.003
Nisak, Y. (2023). Studi aktivitas antioksidan minuman fermentasi kombucha: kajian pustaka.Agritepa, 10(1), 23–34.
Pawestriningtyas, H. K. (2024). Pengaruh lama fermentasi terhadap karakteristik kimia dan aktivitas antioksidan kombucha daun pandan (pandanus amaryllifolius roxb.) (Doctoral dissertation, Universitas Islam Negeri Maulana Malik Ibrahim).
Pribadi, T., Zakiyyah, Z., Anisa, N., Wijayadi, I., & Masitah, M. (2025). Organoleptic Evaluation and Consumer Preferences for Singkil Tea and Kombucha Products (Premna corymbose Rottl . Et Willd ). 11(June), 594–610.
Pujiyanti, A. S., & Ilmi, A. N. (2025). Potensi Antioksidan Kombucha Bunga Telang (Clitoria Ternatea) Sebagai Minuman Fungsional (Antioxidant Potential of Butterfly Pea Kombucha (Clitoria ternatea) as a Functional Beverage). Jurnal Ilmiah Pangan Halal, 7(2), 258–269. https://ojs.unida.ac.id/JIPH/article/view/19537/version/19071
Puspaningrum, D. H. D., Kusumadewi, N. L. U., & Sari, N. K. Y. (2022). Karakteristik Kimia dan Aktivitas Antioksidan Selama Fermentasi Kombucha Cascara Kopi Arabika (Coffea arabica L.) Desa Catur Kabupaten Bangli. Jurnal Sains Dan Edukasi Sains, 5(2), 44–51.
Puspitasari, Y., Palupi, R., & Nurikasari, M. (2017). Analisis kandungan vitamin C teh kombucha berdasarkan lama fermentasi sebagai alternatif minuman untuk antioksidan. Global Health Science, 2(3), 245-253.
Putri, A. K., & Sabrina. (2024). Potensi Kombucha Sebagai Minuman Probiotik dan Sumber Antioksidan. Jurnal Ilmiah Wahana Pendidikan, 10(5), 37–44. https://doi.org/10.5281/zenodo.10516344.
Putri, D. A., Palupi, R., Zakiyyah, Z., (2025). Kadar asam asetat pada kombucha berbahan dasar buah-buahan. Jurnal Fermentasi dan Bioteknologi, 15(1), 10-20.
Putri, D. U. P., & Baharza, S. N. (2023). Pengaruh konsumsi teh bunga telang (Clitoria Ternatea) sebagai alternatif antioksidan dan booster imunitas pada masa pandemi Covid-19. Jurnal Ilmiah Permas: Jurnal Ilmiah Stikes Kendal, 13(1), 109-118.
Putri, M. A., & Wulandari, S. (2023). Peran ekstrak nanas madu dalam fermentasi minuman probiotik. Jurnal Ilmu dan Teknologi Pangan, 8(1), 30-38.
Rahmawati, F., Hidayat, T., & Santoso, B. (2021). Optimasi kadar gula dan enzim dalam fermentasi kombucha kulit nanas. Jurnal Fermentasi dan Bioteknologi, 5(2), 75-83.
Ramadana, M. M., Laila, I., Halim, M. G., Ubaedilah, N. A., & Supriyatna, A. (2025). Pengaruh Konsentrasi dan Jenis Gula Terhadap Minuman Fermentasi Kulit Nanas (Tepache). Algoritma: Jurnal Matematika, Ilmu pengetahuan Alam, Kebumian dan Angkasa, 3(1), 142-151.https://doi.org/10.62383/algoritma.v3i1.362
Rezaldi, F., Fadillah, M. F., Agustiansyah, L. D., Tanjung, S. A., Halimatusyadiah, L., & Safitri, E. (2022). Aplikasi metode bioteknologi fermentasi kombucha buah nanas madu (Ananas comosus) subang sebagai antibakteri gram positif dan negatif berdasarkan konsentrasi gula yang berbeda. Jurnal Agroteknologi Merdeka Pasuruan, 6(1), 9-21.https://doi.org/10.51213/jamp.v6i1.70
Rezaldi, F., Rachmat, O., Fadillah, M. F., Setyaji, D. Y., & Saddam, A. (2022). Bioteknologi Kombucha Bunga Telang (Clitoria ternatea L) Sebagai Antibakteri Salmonella thypi dan Vibrio parahaemolyticus Berdasarkan Konsentrasi Gula Aren. Jurnal Gizi Kerja dan Produktivitas, 3(1), 13-22. https://doi.org/10.52742/jgkp.v3i1.14724
Rosita, D., Santoso, A., & Pratama, B. (2021). Effect of honey pineapple extract addition on fermentation kinetics and ethanol yield in traditional alcoholic beverages. Journal of Food Science and Technology, 58(3), 987–995. https://doi.org/10.1007/s13197-020-04567-8
Rosita, Handito, D., & Amaro, M. (2021). Pengaruh Konsentrasi Starter SCOBY (Symbiotic Culture Of Bacteria and Yeast) Terhadap Mutu Kimia, Mikrobiologi dan Organoleptik Kombucha Sari Apel. Jurnal Ilmu Dan Teknologi Pangan, 7(2), 12–22. http://www.profood.unram.ac.id/index.php/profood
Samudra, N. M., Saati, E. A., & Manshur, H. A. (2025). Karakteristik Fisikokimia dan Organoleptik Minuman Sari Buah Apel dengan Penambahan Tiga Varian Sumber Pewarna Alami. Food Technology and Halal Science Journal, 8(1), 16-30. https://doi.org/10.22219/fths.v8i1.35963
Sari, D. P., Nugroho, A., & Lestari, R. (2022). Pengaruh konsentrasi bunga telang terhadap kualitas minuman fungsional. Jurnal Teknologi Pangan, 17(3), 145-152.
Shanzet, F. F. F., Karna, N. P. I. S., Khairunnisa, N., Amelia, A., Himawan, A., Darmayasa, I. B. G., & Ramona, Y. (2023). Pengaruh suplementasi buah dan lama fermentasi terhadap mutu organoleptik kombucha teh hitam. Cassowary, 6(1), 9–17. https://doi.org/10.30862/casssowary.cs.v6.i1.194
Shofiyanti, A., Nisa, F. Q., Fitri, K. A., Puspalistya, L. W., & Widyarini, R. M. (2023). Pengaruh Suhu Terhadap Pertumbuhan Mikroba Teh Kombucha Sari Nanas (Ananas Comosus) The Influence Of Storage Temperature On Microbial Growth Of Pineapple Juice Kombucha Tea. Urna, June.
Shofiyya, A. N., Nafisah, R. F., Agustina, E., Purnamasari, R., & Lusiana, N. (2023). The Effect Of Fermentation Time On Alcohol Content, Chemical Characteristic, And Halal Label Of Vanilla (Vanilla planifolia) Leaf Kombucha Tea. International Conference on Sustainable Health Promotion (ICOSHPRO), 3(1), 9–15.
Sitaresmi, E., (2021). Hubungan antara kandungan nanas dan kadar vitamin C pada kombucha. Jurnal Teknologi Pangan, 12(3), 150-158.
Tunjungsari, A., & Fikroh, I. (2024). Enhancement of lactic acid bacteria population in kombucha by pineapple addition. Journal of Applied Microbiology, 126(1), 112-120.
Tunjungsari, G. P., & Fikroh, R. A. (2024). Comparison of Antioxidant Activity and Chemical Profile between Green Tea Kombucha with Green Tea and Rosela Combination Kombucha. Bioscientist : Jurnal Ilmiah Biologi, 12(1), 757. https://doi.org/10.33394/bioscientist.v12i1.9977
Villarreal-Soto, S. A., Beaufort, S., Bouajila, J., Souchard, J. P., & Taillandier, P. (2018). Understanding Kombucha Tea Fermentation: A Review. Journal of Food Science, 83(3), 580–588. https://doi.org/10.1111/1750-3841.14068
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.
Winandari, O. P., Widiani, N., Kamelia, M., & Rizki, E. P. (2022). Potential Of Vitamin C And Total Acid As Antioxidants Of Rosella Kombucha With Different Fermentation Times. Jurnal Pembelajaran Dan Biologi Nukleus, 8(1), 141–148. https://doi.org/10.36987/jpbn.v8i1.2471
Yanti, N. A., Ambardini, S., Ardiansyah, A., Marlina, W. O. L., & Cahyanti, K. D. (2020). Aktivitas Antibakteri Kombucha Daun Sirsak (Annona muricata L.) Dengan Konsentrasi Gula Berbeda. Berkala Sainstek, 8(2), 35. https://doi.org/10.19184/bst.v8i2.15968
Yuningtyas, S., Masaenah, E., & Telaumbanua, M. (2021). Aktivitas Antioksidan, Total Fenol, Dan Kadar Vitamin C Dari Kombucha Daun Salam (Syzygium polyanthum (Wight) Walp.). Jurnal Farmamedika (Pharmamedica Journal), 6(1), 10–14. https://doi.org/10.47219/ath.v6i1.116
Yurisna, V. C., Nabila, F. S., Radhityaningtyas, D., Listyaningrum, F., & Aini, N. (2022). Potensi bunga telang (Clitoria ternatea L.) sebagai antibakteri pada produk pangan. JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), 7(1), 68-77.
Zulfa, L. F., Sunarno, S., Alifah, S., & Parwitasari, S. (2019). Suplemen kombucha dan kayu manis untuk menghasilkan daging broiler kaya antioksidan dan rendah kolesterol. Jurnal Biologi Tropika, 2(1), 34–40.
