Comparison Of Functional Groups in Green Tea Kombucha (Camellia sinensis) and Lavender Flower Kombucha (Lavandula angustifolia L) Using Fourier Transform Infrared Spectroscopy (FTIR)

Abstract

Kombucha is a fermented beverage produced through the fermentation process of tea and sugar by SCOBY (Symbiotic Culture of Bacteria and Yeast). Kombucha can be produced from various raw materials such as green tea (Camellia sinensis) and lavender (Lavandula angustifolia L.), which have different chemical compositions. The aim of this study is to compare the functional groups of green tea kombucha and lavender kombucha. The method used is Fourier Transform Infrared Spectroscopy (FTIR). The results of this study indicate that both green tea kombucha and lavender kombucha show the presence of phenolic and flavonoid compounds. Additionally, both have the same functional groups, namely O-H (alcohol), C=C (alkena), and C≡C (alkuna). The FTIR results of lavender kombucha also show the presence of C-H (alkana) groups, indicating the presence of nonpolar compounds such as terpenoids and steroids.