Functional Beverage Formulation of Faloak (Sterculia quadrifida R.Br) Stem Bark Kombucha with The Addition of Lontar Palm Sugar

LALONG, Paulus R. F. and LAYNURAK, Yoseph M. (2025) Functional Beverage Formulation of Faloak (Sterculia quadrifida R.Br) Stem Bark Kombucha with The Addition of Lontar Palm Sugar. Indonesian Journal of Pharmaceutical Science and Technology (IJPST), 12 (1). pp. 63-70. ISSN 2406-856X

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Abstract

Kombucha is a traditional Asian drink generally made from a solution of black or green tea and white cane sugar fermented using a SCOBY (Symbiotic Culture of Bacteria and Yeast). In this study, the kombucha was brewed using faloak (Sterculia quadrifida R.Br) stem bark and lontar palm sugar to utilize the potential of local substrates and increase the compound content and health potential of kombucha. The purpose of this study is to determine the optimal lontar palm sugar concentration and fermentation time to produce faloak stem bark (FSB) kombucha with the best chemical characteristics and antioxidant activity. This study applied the Response Surface Methodology (RSM) with two factor variables, namely lontar palm sugar concentration and fermentation time. The results of this study revealed that lontar palm sugar concentration of 15% and fermentation time of 15.18 days resulted in significant changes with a pH value of 2.72, total acid of 1.264%, total sugar of 6.451%, total phenolic content of 452.783 mg GAE/L, and antioxidant activity (IC50) of 70.877 ppm. Therefore, FSB kombucha produced under these conditions has the potential to be an alternative functional drink that is highly useful for health.

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