STUDY OF THE EFFECT OF MORINGA LEAF COMBINATION (Moringa oleifera ) AND PANDAN LEAVES ( Pandanus amaryllifolius Roxb) ON THE CHEMICAL AND ORGANOLEPTIC QUALITY OF KOMBUCHA TISANE
DOI:
10.5281/zenodo.18460179Published:
2026-01-31Downloads
Abstract
Moringa leaf kombucha is a functional beverage rich in nutrients and antioxidants and has various health benefits, including anti-inflammatory, antimicrobial, and anticancer properties. Kombucha from fragrant pandan leaves contains many chemical compounds including flavonoids, alkaloids, phenolics, polyphenols, and saponins and has the potential as an antibacterial and antioxidant. Kombucha from moringa leaves has a strong and pungent taste and aroma, while kombucha from fragrant pandan leaves has a sour and sweet taste and aroma. This study aims to determine the effect of the combination of moringa leaves ( Moringa oleifera ) and pandan leaves ( Pandanus amaryllifolius Roxb) on the chemical and organoleptic quality of kombucha drinks. This study used a laboratory experimental method. The experimental design used was a completely randomized design (CRD) with 1 factor, namely the different combinations of moringa leaves and pandan leaves, which consisted of 5 treatments, namely K1P1 (100:0), K2P2 (0:100), K3P3 (75:25), K4P4 (25:75), K5P5 (50:50), each repeated 3 times. The quality parameters observed included chemical (pH, total acid, and alcohol level) and organoleptic tests (color, aroma, and taste) which were assessed by 30 panelists. Data from the chemical quality research were analyzed using analysis of variance (ANOVA) and organoleptic data were tested using the nonparametric Kruskal-Wallis method. The results showed that the combination of moringa leaves and pandan leaves had a significant effect on chemical and organoleptic quality. Based on the effectiveness test, the best treatment was obtained in the K4P4 combination. (25:75) with chemical characteristics of pH 3.63, total acid 0.73%, and alcohol content 1.54%. Organoleptically, this treatment was preferred by panelists with a median score of 4 (like) for the color, taste, and aroma parameters
Keywords:
moringa leaves pandan leaves fermentation kombucha.References
Aditiwati. 2003. Kultur campuran dan faktor lingkungan mikroorganisme yang berperan dalam fermentasi Tea-Cider. ITB Sains, 5(2):147-162.
Aloulou, A, K. Hamden, D. Elloumi, M.B Ali, K. Hargafi, B.Jaouadi, F. Ayadi, A, Elfeki, E. Ammar. 2012. Hypoglycemic and antilipidemic properties of kombucha tea in alloxan-induced diabetic rats”. BMC Complementary and Alternative Medicine, 12:63.
Andi, N, Alimin, W. O. R. 2013. Analisis Kandungan Zat Besi (Fe) Pada Buah Kelor dan Daun Kelor (Moringa Oleifera) yang Tumbuh di Desa Matajang Kec. Dua Boccoe Kab. Bone. Al-Kimia, I (1), 10–17.
Anwar, F, S. Latif, M. Ashraf, A.H. Gilani. 2007. Moringa oleifera: A food plant with multiple medicinal uses. Phytotherapy Research, 21: 17-25.
AVRDC. 2006. World vegetable center. afrika: AIRCA. N0.03:564.
Ayu. 2020. Karakteristik kimia dan fisik teh hijau kombucha pada waktu pemanasan yang berbeda . Journal of Pharmacy and Science, 15-20.
Bahruddin, A. S. 2014. Metode penelitian kuantitatif aplikasi dalam pendidikan. Yogyakarta: deepublish.(1)174.
Bennet, -R, S. Vijayalakshmi, R. Dinesh, R. Yuvaraj. 2016. Formulation and sensory evaluation of tisanes. International Journal of Pharma and Bio Sciences.7(4),115-120. https://doi.org/10.22376/ijpbs.2016.7.4.b115-120.
Berkovich, L, E. Gideon, R. Iilan, R. Adam, V. Akiva,L L. Shahar. 2013. Moringa oleifera Aqueous Leafe Extract Down-Regulates Nuclear Factor-KappaB and Increases. 13(1):2-12.
Betty, 2008. Bahan Ajar Penilaian Indera. Sumedang: Jurusan Teknologi Pangan Fukultas Teknologi Industri Pertanian Universitas Padjadjaran.110
Chase, R Kesseli dan K.S. Bawa. 1996. Microsatellite markers for population and conservation genetics of tropical trees. Am J Bot, 83:51-57
Cheepchirasuk, N, K. Thida, S. Sureeporn, I. Varachaya, T. Yingmanee. 2025. Functional metabolites and inhibitory efficacy of kombucha beverage on pathogenic bacteria, free radicals and inflammation. Scientific reports https://doi.org/10.1038/s41598-025-03545.1-19.
Faras, 2014. Effect of leaf extract of pandanus amaryllifolius roxb on growth of escherichia coli and micrococcus (Staphylococcus). International Food Research Journal . 21(1): 421-423.
Goh. 2012. Fermentation of black tea broth (Kombucha): effects of sucrose concentration and fermentation time on the yield ofmicrobial cellulose. International Food Research Journal, 109-117.
Guspratiwi. R, Agustina, T. Tiyas, H. Demas. 2025. Pengaruh lama fermentasi terhadap profil sensori, ph, dan aktivitas antioksidan kombucha teh daun kelor (moringa oleifera). J. Sains dan Teknologi Pangan (JSTP).10(2)8331-8339.
Hananta, L,S,V Kurniawan, Z.Lonah, E.Arieselia, J.Surjono,Setiawan, A. Adhitya, Dewi Puspa, J.Prayoga, R.Vallerie, D.Rita. 2025. Antioxidant, Antimicrobial ,Anti-Inflammatory, and Gut Microbiota Modulation Effects of Kombucha :a Literature Review. UrbanHealth Research, 3(2):1-9. doi: 10.25170/juhr.v3i2.6445
Herwin. 2013. Analisis kadar alkohol produk kombucha daun permot (passiflora foetida l.). As-Syifaa, 112-118.
Hikmah, A dan R.U. Budiandari. 2025. Karakterisasi dan evaluasi sensori kombucha daun kelor (Moringa Oleifera L.) optimal. Universitas Muhammadiyah Sidoarjo: 1–8.
Irmayanti, N.A Yanti, Sahidin. 2025. Profil senyawa kimia dan aktivitas antibakteri kombucha daun pandan wangi (Pandanus amaryllifolius Roxb) . BioWallacea:Jurnal Penelitian Biologi (Journal of Biological Research), 12(1): 9-21.
Jakubczyk, K, J.Kałduńska, J.Kochman, & Janda, K. 2020. Chemical profile and antioxidant activity of the kombucha beverage derived from white, green, black and red tea. Antioxidants, 9: 447.
Jayabalan, C.K Tchekessi, Célestin, M.J Houssou, Bérénice, Koudoro Yaya, Yete Pélagie, S. Kougblenou, G. Gandeho, Justin, Sachi Pivot, S.B Banon, Jultesse, D.C.Agbangnan. Pascal, Y. Bokossa. Innocent, M. 2014. A review on Kombucha tea-microbiology, composition,fermentation, beneficial effects, toxicity, and tea fungus. Comprehensive Reviews in Food. (13) 4.538-550.
Jayabalan, R., Marimuthu, S., & Swaminathan, K. 2007. Changes in content of organic acids and tea polyphenols during kombucha tea fermentation. Food Chemistry, 102(1), 392–398.
Kaewkod, T, Sakunne, Yingmanee. 2019. Microorganisms efficacy of kombucha obtained from green, olong, and black teas on inhibition of pathogenic bacteria, antioxidation, and toxicity on colorectal cancer cell line. . Microorganisms,(12)7:700.
Kapp, M,Julie & Walton 2019. a Systematic review of the empirical evidence of human health benefit. Annals of Epidemiology, (3)2 66-70.
Khaerah, A, dan F. Akbar. 2019. Aktivitas antioksidan teh kombucha dari beberapa varian teh yang berbeda. Seminar Nasional LP2M UNM, 472-476.
Krisnadi. 2015. Kelor Super Nutrisi. Blora: Pusat informasi dan pengembangan. 60.
Maisarah, A. M., Asmah, R., & Fauziah, O. 2020. Proximate analysis, antioxidant and antiproliferative activities of different parts of Pandanus amaryllifolius. Journal of Meinong, 2(1), 12-18.
Margaretta, S,Handayani,S,D,Indraswati,N,Hindarso, H. 2011. Ekstraksi senyawa phenolic Pandanus amarillyfolius Roxb sebagai antioksidan.Widya Teknik. (10)1, 21-30.
Mehran. 2015. Tata laksana uji organoleptik nasi. Banda Aceh: Balai Pengkajian Teknologi Pertanian Aceh:1-5.
Naland, H. 2008. Kombucha: The ajaib pencegah aneka penyakit. Jakarta: Agromedia Pustaka: 22-25.
Naufal, A, N. Harini, D. Putri. 2022. Karakteristik kimia dan sensori minuman instan kombucha dari kulit buah naga merah (hylocereus polyrhizus) berdasarkan konsentrasi gula dan lama fermentasi. Jurnal Teknologi Pangan dan Ilmu Halal, 5(2): 137-153.
Nawawi, A., & Rahmat, A. 2015. Standardization of Pandanus amaryllifolius Roxb. leaves from three different locations in Malaysia. Journal of Applied Pharmaceutical Science, 5(5), 032-038.
Nurjaya. 2023. Buku ajar ilmu teknologi pangan.Jurusan Gizi Poltekes Kemenkes Palu.33-35
Pawestriningtyas, H. K.2024. Pengaruh lama fermentasi terhadap karakteristik kimia dan aktivitas. 108.
Pratiwi, A. 2012. Pengaruh waktu fermentasi terhadap sifat fisik dan kimia pada pembuatan minuman kombucha dari rumput laut sargasssum sp. Maspari Journal, 131-136.
Priyono, D. R. 2021. Studi kritis minuman teh kombucha: manfaat bagi kesehatan,kadar alkohol dan sertifikasi halal. IJMA : International Journal Mathla’ul Anwar of Halal Issues , 2-10.
Putri, M. K., Sari, E. J. M., & Fajri, M. A. (2024). Karakteristik Fisikokimia dan Organoleptik Kombucha Daun Pandan Wangi (Pandanus amaryllifolius Roxb). Jurnal Teknologi Pangan dan Gizi, 12(1), 45-55.
Rahman, M. M., Sheikh, M. M. I., Sharmin, S. A., Islam, M. S., Rahman, M. A., Rahman, M. M., & Alam, M. F. 2021. Antibacterial activity of leaf juice and extracts of Moringa oleifera Lam. against some human pathogenic bacteria. CMU Journal of Natural Sciences,
Riezzo, G, M. Chiloiro, F. Russo. 2005. Functional foods: salient features and clinical applications. Current Drug Targets – Immune, Endocrine and Metabolic Disorders, 5(3): 331-337
Rosida, D. F, D.L. Sofiyah, A.Y.T Putra . 2021. Aktivitas antioksidan minuman serbuk kombucha dari daun ashitaba (Angelica keiskei), kersen (Muntingia calabura) dan kelor (Moringa oleifera). Jurnal Teknologi Pangan, 15(1): 81-97.
Rosyada, A. 2022. Pengaruh Substitusi Tepung Daun Kelor terhadap Daya Terima dan Nilai Gizi Cookies. Jurnal teknologi pangan, 1(2): 1-10.
Sastrohamidjojo, H. 2005. Kimia Analitik Kuantitatif. Yogyakarta: Liberty.Vol 1.
Screeramulu. 2000. Kombucha fermentation and it's antimicrobical activity . journal of Agricultural food Chemistry, 65-73.
Sepulveda, K. (ed.). 2023. Kombucha Brewers International Code of Practice. Washington DC: Kombucha Brewers International.
Suryani. 2017. . Aktivitas Antioksidan Ekstrak Etanol Daun Pandan (Pandanus amaryllifolius) dan Fraksi-Fraksinya. Agritech, 271-179.
Velicanski. 2007. Antimicrobial and Antioxidant Activity of Lemon Balm Kombucha. 27.
Zubaidah. 2019. Anti-diabetes activity of kombucha prepared from different snake fruit cultivars. Nutrition and Food Science, 49(3): 333-343.
License
Copyright (c) 2026 Cannia Angelica Sitepu, Retnani Rahmiati
This work is licensed under a Creative Commons Attribution 4.0 International License.
Downloads
How to Cite
