PHYTOCHEMICAL AND ANTIOXIDANT ACTIVITY OF SOURSOP (Annona muricata L.) LEAVES KOMBUCHA ENRICHED WITH GALACTOMANNAN FROM ENDOSPERM OF Arenga pinnata

Abstract

Kombucha is a long-established healthy drink produced by the fermentation of tea leaves with sucrose, bacteria, and yeasts. The usage of different kinds of tea leaves and carbon sources can also be brewed to cultivate Kombucha. This research aimed to target the antioxidant and phytochemical properties of soursop leaves Kombucha with galactomannan as an alternative carbon source evaluated against different soursop leaves concentrations with a particular fermentation time. The earlier kombucha broth 20 % (v/v) was inoculated with 0.5 g of galactomannan and various concentrations of soursop leaves. Moreover, Kombucha was fermented and analyzed with an interval of 0, 7, and 14 days in triplicate, respectively. Bioactive compounds were analyzed using UV-spectrophotometer, and 1.5% (w/v) soursop leaves Kombucha accord the best results than the lower concentration. GC-MS analysis for kombucha cultivar after 14 days of fermentation contained longer chain organic acids such as pentanoic acid, butanoic acid, and propanoic acid.