Author(s):
Novriyanti Lubis, Yati Maryati, Umi Yuniarni, Nadia Dewi Zafirah, Karina Pitriani
Email(s):
novriyantilubis@uniga.ac.id , yati002@brin.go.id , uyuniarni@gmail.com , nadiadewizafirah@uniga.ac.id , karinapitriani@uniga.ac.id
DOI:
10.52711/0974-360X.2026.00658 
Address:
Novriyanti Lubis1*, Yati Maryati2, Umi Yuniarni3, Nadia Dewi Zafirah4, Karina Pitriani4
1Department of Pharmacy, Faculty of Mathematics and Natural Sciences, University Garut, West Java, Indonesia.
2National Research and Innovation Agency, Jakarta, Indonesia.
3Islamic University of Bandung, West Java, Indonesia.
4Student of Pharmacy, University Garut, West Java, Indonesia.
*Corresponding Author
Published In:
Volume - 19,
Issue - 10,
Year - 2026
ABSTRACT:
The Malay apple fruit (Syzigium malaccense (L) Merr and Perry) contains phenolic compounds, flavonoids, carotenoids, and various nutrients. The utilization of Malay apple in fermented beverages like kombucha is a food innovation that can enhance its antioxidant activity. The aim of this research is to create a kombucha drink formulation from malay apple juice as a development of a functional beverage. The method of making kombucha involves fermentation using a SCOBY for 7 to 14 days. Antioxidant activity analysis was conducted using the DPPH, ethanol content was using GC-MS, sugar was tested using the anthrone, total acid analysis by acidimetric titration, and flavonoids using UV-Vis spectrophotometry and phenols using the Folin-Ciocalteu. The best formulation kombucha was produced after 7 days of fermentation. Antioxidant activity results showed an IC50 21.44ppm, categorized as very strong. Total phenol content was 80.94mg GAE/g and flavonoids 31.232mg QE/g, with a total sugar content of 7.80g/L, acetic acid content of 1.04%, lactic acid content of 1.56%, and alcohol content of 0.48%, while the pH value was 2.83. The conclusion is that malay apple kombucha is safe for consumption as a functional drink high in antioxidants and falls under the non-alcoholic kombucha category.
Cite this article:
Novriyanti Lubis, Yati Maryati, Umi Yuniarni, Nadia Dewi Zafirah, Karina Pitriani. Novel Kombucha Beverages with Antioxidant Activity and Physicochemical properties Based on Malay Apple Juice (Syzigium malaccense (L) Merr and Perry). Research Journal Pharmacy and Technology. 2026;19(10):4721-8. doi: 10.52711/0974-360X.2026.00658
Cite(Electronic):
Novriyanti Lubis, Yati Maryati, Umi Yuniarni, Nadia Dewi Zafirah, Karina Pitriani. Novel Kombucha Beverages with Antioxidant Activity and Physicochemical properties Based on Malay Apple Juice (Syzigium malaccense (L) Merr and Perry). Research Journal Pharmacy and Technology. 2026;19(10):4721-8. doi: 10.52711/0974-360X.2026.00658 Available on: https://rjptonline.org/AbstractView.aspx?PID=2026-19-10-34
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