Analisis Teh Kombucha Berbasis Rosella (Hibiscus sabdariffa) dan Chia Seed Sebagai Alternatif Minuman Sehat
DOI:
https://doi.org/10.71024/bioindikator.2025.v2i1.294Keywords:
Chia seed, innovation, kombucha, drink, rosellaAbstract
One of the functional food products that is often consumed by the public is probiotic drinks. One type of probiotic drink is kombucha. This study aims to explore the potential of kombucha made from roselle flower and chia seeds as a functional and healthy beverage for all age groups. Kombucha is a fermented tea drink enriched with roselle flower, known for its high levels of antioxidants, vitamins, and omega-3, as well as chia seeds, which are rich in fiber, protein, and minerals. The research was conducted in Depok, December 2024 using an experimental method. Data were collected through an organoleptic test involving 20 panelists who assessed the product’s taste, color, and aroma using questionnaires. The results showed an acceptance rate of 65% for taste, 62.5% for color, and 60% for aroma. Fermentation influenced the product’s color and aroma, while taste emerged as the most favorable aspect among panelists. Roselle and chia seed-based kombucha has the potential to be accepted by consumers as a health-promoting beverage that is not only refreshing but also beneficial, such as boosting the immune system and supporting digestion. This study is expected to contribute to the development of natural, functional beverages that support a healthy lifestyle.
Downloads
References
Agustina, R., Heriyawati, D. F., Marisa, F., & Suprianto, D. (2023). Entrepreneurship: Pembuatan yoghurt berbahan dasar susu fullcream guna diversifikasi olahan pangan menyehatkan. Jurnal Pembelajaran Pemberdayaan Masyarakat (JP2M), 4(2), 467–478.
Aju Tjatur, A. (2014). Pemanfaatan berbagai ekstrak buah lokal sebagai alternatif acidulant alami dalam upaya peningkatan kualitas tahu susu. Jurnal Cendekia, 12(3), 49–55.
Anggraeni, L., Lubis, N., & Junaedi, E. C. (2021). Pengaruh Konsentrasi Garam Terhadap Produk Fermentasi Sayuran: Review: Effect of Salt Concentration on Fermented Vegetable Products. Jurnal Sains Dan Kesehatan, 3(6), 891–899.
Antolak, H., Piechota, D., & Kucharska, A. (2021). Kombucha tea—A double power of bioactive compounds from tea and symbiotic culture of bacteria and yeasts (SCOBY). Antioxidants, 10(10), 1541.
da Silva Marineli, R., Lenquiste, S. A., Moraes, E. A., & Marostica Jr, M. R. (2015). Antioxidant potential of dietary chia seed and oil (Salvia hispanica L.) in diet-induced obese rats. Food Research International, 76, 666–674.
da Silva Padilha, C. V., Miskinis, G. A., de Souza, M. E. A. O., Pereira, G. E., de Oliveira, D., Bordignon-Luiz, M. T., & dos Santos Lima, M. (2017). Rapid determination of flavonoids and phenolic acids in grape juices and wines by RP-HPLC/DAD: Method validation and characterization of commercial products of the new Brazilian varieties of grape. Food Chemistry, 228, 106–115.
Handito, D., & Amaro, M. (2021). Pengaruh Konsentrasi Starter Scoby (Symbiotic Culture Of Bacteria And Yeast) Terhadap Total Mikroba, Total Khamir Dan Organoleptik Kombucha Sari Buah Apel: Effect of SCOBY (Symbiotic Culture of Bacteria and Yeast) Starter’s Concentration on Chemical, Microbiologycal and Organoleptic Properties of Apple Juice Kombuch. Pro Food, 7(2), 12–22.
Hidayanti, M. D., Astuti, S., & Kustyawati, M. E. (2014). Pengaruh pemberian “Kombucha” teh rosella terhadap profil darah mencit (Mus musculus L). Agritech, 34(4), 382–389.
Juniati, A. A. D., & Arianty, A. A. A. A. S. (2024). Inovasi Minuman Kombucha dengan Campuran Teh Rosella sebagai Welcome Drink. Jurnal Ilmiah Pariwisata Dan Bisnis, 3(4), 553–564.
Kusumayanti, H., Hanindito, S. B., & Mahendrajaya, R. T. (2016). Pangan fungsional dari tanaman lokal Indonesia. Metana, 12(1), 26–30.
Lamusu, D. (2018). Uji organoleptik jalangkote ubi jalar ungu (ipomoea batatas l) sebagai upaya diversifikasi pangan. Jurnal Pengolahan Pangan, 3(1), 9–15.
Laureys, D., Britton, S. J., & De Clippeleer, J. (2020). Kombucha tea fermentation: A review. Journal of the American Society of Brewing Chemists, 78(3), 165–174.
Lebang, E. (2016). Food Combining & Yoga Mengendalikan Stres. Mizan Qanita.
Safari, A., Kusnandara, F., & Syamsir, E. (2016). Biji chia: Karakteristik gum dan potensi kesehatannya. Jurnal Pangan, 25(2), 137–146.
Uhai, S., & Sudarmayasa, I. W. (2020). Pelatihan Pembuatan Makanan Sehat Untuk Program Diet Alami Yang Bergizi Untuk Kelompok Ibu-Ibu Di Samarinda: Program Kemitraan Masyarakat. Sebatik, 24(2), 222–227.
Wiratami, I. S. (2019). Pengaruh Pemberian Minuman Bunga Rosella Terhadap Penurunan Tekanan Darah Dan Nyeri Sendi Pada Penderita Hipertensi Di Posyandu Lansia Puskesmas Siwalankerto Surabaya. Stikes hang tuah surabaya.
Zubaidah, E., Effendi, F. D., & Afgani, C. A. (2022). Kombucha: Mikrobiologi, Teknologi, dan Manfaat Kesehatan. Universitas Brawijaya Press.
Downloads
Published
Issue
Section
License
Copyright (c) 2025 Syafriyana Zaitun, Nadiva Viraniswah, Asmi Wafi Huwaidah, Rina Hidayati Pratiwi (Author)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
