##plugins.themes.academic_pro.article.sidebar##

Submitted
Aug 29, 2025
##submissions.accepted##
Nov 20, 2025
Published
Dec 22, 2025
Download
PDF
Statistic
Read Counter : 262 Download : 117

##plugins.themes.academic_pro.article.main##

Abstract

With the addition of rose extract, kombucha offers functional health benefits that could help strengthen the immune system, particularly during climate change, when the risk of illness increases. Meanwhile, rose extract is rich in bioactive compounds such as flavonoids, polyphenols, and vitamin C, known for their antioxidant and anti-inflammatory properties. The fermentation process in kombucha produces probiotics that support digestive health. Three different rose extract concentrations were added to kombucha tea for the second fermentation process, namely 20%, 30%, and 50% for 3 days. The results showed that all samples' pH decreased during 3 days of fermentation, and the final pH is in the range of 2.5-2.8, with the lowest value on the control sample. The highest pH was found in 50% rose extract addition. The addition of rose extract decreased the total solid content of the products, due to the dilution of kombucha tea, which produces tiny pellicles during the fermentation process. However, it increased the antioxidant activity in the product. The higher the rose extract, the higher the antioxidant activity. The most preferable kombucha could be found in a 50% rose extract sample.

Keywords

fermentation; functional benefits; kombucha tea; rose extract

##plugins.themes.academic_pro.article.details##

How to Cite
Lewerissa, K. B., Jovanka, R., Jovier, B. C. A., & Mawarno, B. A. S. (2025). Characterization of Advanced Fermentation of Kombucha Rose Flower Extract . Food Science and Technology Journal (Foodscitech), 123–134. https://doi.org/10.25139/fst.vi.10958

References

  1. Afiani, E. R. N., Kusumaningrum, I., & Rifqi, M. (2024). Pengaruh Lama Fermentasi Terhadap Karakteristik Kimia dan Sensori Kombucha Wedang Uwuh. Karimah Tauhid, 3(10), 10971–10985.
  2. Almiranti, M. F., Saragih, B., & Sari, R. A. (2024). Studi Pembuatan Permen Jelly Kombinasi Kulit Buah Naga (Hylocereus polyrhizus) Dan Kelakai (Stenochlaena palustris (Burm. F.) Bedd) Terhadap Kadar Antioksidan, Total Padatan Terlarut, Tekanan Darah, Dan Saturasi Oksigen. Jurnal Teknologi Pangan Dan Gizi, 23(2), 153–159.
  3. Bishop, P., Pitts, E. R., Budner, D., & Thompson-Witrick, K. A. (2022). Kombucha: Biochemical and microbiological impacts on the chemical and flavor profile. Food Chemistry Advances, 1, 100025. https://doi.org/10.1016/j.focha.2022.100025
  4. De Filippis, F., Troise, A. D., Vitaglione, P., & Ercolini, D. (2018). Different temperatures select distinctive acetic acid bacteria species and promote organic acids production during Kombucha tea fermentation. Food Microbiology, 73, 11–16. https://doi.org/10.1016/j.fm.2018.01.008
  5. Elisanti, A. D., Ardianto, E. T., & Rindiani, R. (2023). Brix level on dragon fruit and moringa oleifera soft candy to prevent children dental caries. IOP Conference Series: Earth and Environmental Science, 1168(1), 012038. https://doi.org/10.1088/1755-1315/1168/1/012038
  6. Frolova, Y., Vorobyeva, V., Vorobyeva, I., Sarkisyan, V., Malinkin, A., Isakov, V., & Kochetkova, A. (2023). Development of Fermented Kombucha Tea Beverage Enriched with Inulin and B Vitamins. Fermentation, 9(6), 552. https://doi.org/10.3390/fermentation9060552
  7. Gumansalangi, F., Tuju, T. D. J., & Djarkasi, G. S. S. (2019). Aktivitas Antioksidan, Sifat Fisik Dan Sensoris Marshmallow Melon (Cucumis melo L.) dengan Penambahan Ekstrak Bit Merah (Beta vulgaris L. var. Conditiva). Jurnal Teknologi Pertanian, 10(2), 18–28.
  8. Khasanah, D. U., & Dewi, E. N. (2024). Karakteristik Produk Minuman Kombucha Berdasarkan Komposisi Bahan Baku dan Waktu Fermentasi. DISTILAT: Jurnal Teknologi Separasi, 10(4), 754–763. https://doi.org/10.33795/distilat.v10i4.6593
  9. Khasbullah, F., Mangiring, W., Krisnarini, & Kurniawati, N. (2024). Aktivitas Antioksidan Dan Bakteri Asam Laktat Kimchi Pakcoy Akibat Konsentrasi Garam Dan Lama Fermentasi. Jurnal Agroindustri, 14(1), 77–86.
  10. Kitwetcharoen, H., Phung, L. T., Klanrit, P., Thanonkeo, S., Tippayawat, P., Yamada, M., & Thanonkeo, P. (2023). Kombucha Healthy Drink—Recent Advances in Production, Chemical Composition and Health Benefits. Fermentation, 9(1), 48. https://doi.org/10.3390/fermentation9010048
  11. Mutlu, C., Tontul, S. A., & Erbaş, M. (2018). Production of a minimally processed jelly candy for children using honey instead of sugar. LWT, 93, 499–505. https://doi.org/10.1016/j.lwt.2018.03.064
  12. Ningsih, R., Rizqiati, H., & Nurwantoro. (2019). Total Padatan Terlarut, Viskositas, Total Asam, Kadar Alkohol, Dan Mutu Hedonik Water Kefir Semangka Dengan Lama Fermentasi Yang Berbeda. Jurnal Teknologi Pangan, 3(2), 325–331.
  13. Nissa, Y. K. (2023). Studi Aktivitas Antioksidan Minuman Fermentasi Kombucha: Kajian Pustaka. Agritepa, 10(1), 23–34.
  14. Purwanto, D. A., Wibowo, N. K., & Rudyanto, M. (2022). Aktivitas Antioksidan Teh Hijau dan Teh Hitam. Camellia : Clinical, Pharmaceutical, Analytical and Pharmacy Community Journal, 1(2), 48–55. https://doi.org/10.30651/cam.v1i2.16722
  15. Soares, M. G., de Lima, M., & Reolon Schmidt, V. C. (2021). Technological aspects of kombucha, its applications and the symbiotic culture (SCOBY), and extraction of compounds of interest: A literature review. Trends in Food Science & Technology, 110, 539–550. https://doi.org/10.1016/j.tifs.2021.02.017
  16. Wahyudi, I., Lisdiana, L., & Astuti, B. (2023). Karakteristik Kombucha dengan Penambahan Ekstrak Kayu Manis (Cinnamomum burmannii) dan Kayu Secang (Caesalpinia sappan) pada Proses Fermentasi Sekunder. Rekayasa, 16(3), 351–358. https://doi.org/10.21107/rekayasa.v16i3.17791
  17. Wulandari, R., Krisno B., M. A., & Lud, W. (2016). Pengaruh Berbagai Konsentrasi Ekstrak Bunga Mawar Merah (Rosa damascena Mill) Terhadap Stabilitas Warna Antosianin Agar-Agar Sebagai Sumber Belajar Biologi. Jurnal Pendidikan Biologi Indonesia, 2(1), 48–56.