Analysis of Phenolic Content of Green Tea Kombucha and Butterfly Pea (Clitoria Ternatea L.) Flower Kombucha Using Spectrophotometer Uv-Vis

Abstract

Kombucha is a health drink that comes from fermented green tea and microorganisms such as Acetobacter xylinum. Kombucha is believed to have high antioxidant content. Butterfly pea flowers (Clitoria ternatea L.) can be used as a basic ingredient for making kombucha because they are believed to have high phenolic content. Phenolics are compounds that have hydroxyl groups (-OH) and contribute most to antioxidant activity. The aim of this research was to determine the levels of phenolic compounds in green tea kombucha and butterfly pea flower kombucha. This research used experimental research by testing phenolic levels using a spectrophotometer uv-vis instrument. The results showed that the phenolic content of green tea kombucha was 162.35 mg/L GAE and butterfly pea flower kombucha was 124.46 mg/L GAE. Thus, the highest phenolic content is found in green tea kombucha.