THE EFFECT OF THE COMPARISON OF MORINGA OLEEFERA ( Moringa oleifera) AND ROSELA ( Hibiscus sabdariffa ) LEAVES IN KOMBUCHA TISANE ON ANTIOXIDANT ACTIVITY, PH VALUE, AND ORGANOLEPTICS
DOI:
10.5281/zenodo.18459967Published:
2026-01-31Downloads
Abstract
Kombucha is a fermented beverage produced from bacteria and yeast. Moringa leaves are herbs that have long been known for their various benefits. Roselle is a plant with red petals and high anthocyanin content. This study aims to determine the effect of the ratio of moringa and roselle leaves on the antioxidant activity of kombucha and to determine the optimal ratio for kombucha antioxidant activity. The research method used was a laboratory experiment with a Completely Randomized Design (RUPS), which consisted of treatments with various concentrations of moringa and roselle leaves, namely 90%:10%, 80%:20%, 70%:30%, and 60%:40%. The variables observed were antioxidant activity using the DPPH method, pH levels using a pH meter, and organoleptic quality. Parametric data obtained were analyzed using ANOVA and if there were significant differences, continued with the DMRT test. Non-parametric data were analyzed using the Kruskal Wallis method. The results showed that increasing the concentration of moringa leaves significantly increased antioxidant activity, pH, and decreased taste. However, there were no significant differences in color and aroma. The De Garmo method identified 90% moringa leaves and 10% roselle flowers as the optimal formulation with an antioxidant inhibition value of 82.63%, a pH of 3.567, and organoleptic scores of color 3, taste 1, and aroma 2.
Keywords:
antioxidant moringa leaves kombucha Keywords: antioxidant; moringa leaves; kombucha; roselleReferences
Bortolemedi, HMA, AMS Putri, W. Wulantika & N. Harmastuti. 2022. Increasing antioxidant activity in Moringa oleifera leaf extract through fermentation: A comparative study of phenolic content and antioxidant activity. Indonesian Journal of Pharmacy .
Dwiyana, P., & DMS Miftahul. 2023. Development of instant dawet based on moringa leaf powder as a fat- and sugar-free snack. Journal of Urban Public Health, 3 (1), 56–67.
Friskila , E., H. Sinaga, & I. Suhaidi. 2018. The effect of the ratio of moringa leaves to rosalla flowers and brewing temperature on the quality of rosella moringa herbal drink. Journal of Food and Agricultural Engineering , 6(3), 335.
Fuglie, LJ 2001. The miracle tree: Moringa oleifera – Natural nutrition for the tropics . Church World Service: Dakar.
Gopalakrishnan, P., K. Doriya, & D.S. Kumar. 2016. Nutritional significance and antioxidant potential of Moringa oleifera leaves. Food Science and Human Health , 5(2), 49–56.
Greenwalt, C. 2016. Bacteriology of Kombucha tea fermentation. Journal of Food Safety , 36(4), 512–518.
Guspratiwi, R., A. Agustina, TT Taufiq, & DB Handika. 2025. Effect of fermentation time on sensory profile, pH, and antioxidant activity of moringa oleifera leaf tea kombucha. Journal of Food Science and Technology , 10(2), 8337.
Gustiarani, IA & UY Triastuti. 2021. Utilization of Rosella Flowers (Hibiscus Sabdariffa L) in Making Bavarois Sukedbula Pudding (Rosella Flower Soy Milk). Cerdika: Indonesian Scientific Journal , 1 (3), 238–246.
Hanafiah, KA 2000. Experimental Design: Theory and Application . RajaGrafindo Persada. Jakarta
Hidayat, R., A. Kurniawan, & D. Saputro. 2022. Analysis of aromatic profiles and consumer acceptance levels of fermented kombucha beverages with the addition of functional plant extracts. Journal of Food Innovation , 11(3), 88-102.
Ibrahim, AM, RDM Blas, MLA Batobato, CJA Norcos, JCS Miranda, FG Sevilla, & DLO Baron. 2023. Sensory acceptability of roselle leaves ( Hibiscus sabdariffa ) as souring agent in instant spice mix. Journal of Tourism, Hospitality and Culinary Arts, 15 (1), 78–88.
Isnan , N., & Nurhaedah. 2017. Benefits of Moringa oleifera leaves for health. Journal of Tropical Biology , 17(2), 45–52.
Kedare, SB & RP Singh 2020. Origin and development of the DPPH method for antioxidant testing. Food Chemistry , 123(2), 394–402.
Kusumaningrum, A., N. Widayanti & R. Hartono. 2024. Characteristics of kombucha fermentation products from black tea ( Camelia sinensis ), sappan wood ( Caesalpinia sappan L.), ginger ( Zingiber officinale ) and butterfly pea flowers ( Clitoria ternatea L.). Journal of Food Science and Technology , 9 (4), 7535–7545
Maharani, SL, N. Rohmawati & MN Hidayati. 2021. The effect of adding moringa leaf extract on iron and vitamin C levels and the acceptability of rolled pancakes. Jurnal Nutrisia , 23 (2), 86–93.
Maksum, A., & ISM Purbowati. 2018. Optimization of vitamin C extraction from roselle petals ( Hibiscus sabdariffa ) with microwave assistance using response surface methodology. Food Research , 6(6), 88–95.
Manik, PM, VS Johan, & R. Rahmayuni. 2017. Utilization of one-day-ripe bananas and rosella flower petals in making jam. Online Journal of the Faculty of Agriculture, University of Riau , 4(1), 1-14.
Marhaeni, D. 2021. The potential of moringa plants as an alternative food source. Journal of Agricultural Technology , 14(1), 66–73.
Nurikasari , R. 2017. Kombucha as a natural probiotic fermented drink. Journal of Food Technology and Industry , 28(1), 17–23.
Parhusip, AJN, C. Setiawan, & VP Effendi. 2022. Antioxidant activity and caffeine content of coffee kombucha. FaST - Journal of Science and Technology , 6 (1), 1–11.
Pujiyono , A., B. Nurmalia, & A. Hidayat. 2022. Utilization of rosella as a natural food colorant and preservative. Journal of Food Technology , 15(2), 81–88.
Rahmah, JA & B. Lastrawati. 2023. Choco cookies utilizing rosella flower powder as soft cookies for teenagers. Proceedings of the Fashion Culinary Engineering Education . 17(1)
Rezaldi, F., I. Mathar, R. Nurmaulawati, AV Galaresa & P. Priyoto. 2023. Utilization of butterfly pea flower kombucha ( Clitoria ternatea L.) as an effort to prevent stunting and increase immunity in Ngaglik Village, Magetan Parang. Jurnal Abdimas Bina Bangsa , 4 (1), 344-357
Moringa oleifera Lam. leaves against DPPH. Pro-Life , 8 (2), 168–177
Rodiatullah, R., N. Nurjanah, & DP Sari. 2023. Stability of anthocyanins from roselle flowers (Hibiscus sabdariffa L.) at various pH and temperature conditions and their implications for antioxidant activity. Journal of Natural Sciences , 3(2), 45–53.
Rudiana , D., D.Setyaningsih, & AR Haryanti . 2020. Bioactive compounds of Moringa leaves and their potential as herbal medicine. Journal of Pharmacy and Health , 10(3), 33–41.
Sari, RP, & A. Ulilalbab. 2020. The Effect of Moringa Leaf Proportion on Chicken Siomay Acceptability. Journal of Tropical Food Technology and Agroindustry , 01(01), 29–36.
Sugiyono. 2019. Quantitative, qualitative, and R&D research methods . Alphabet. Bandung
Suharli, RN, & R. Nurhayati. 2025. Comparison of total anthocyanin levels in extracts and lip tint preparations containing roselle flower extract . Thesis. Bhakti Wiyata Institute of Health Sciences.
Susanti , E., & F.Alfan. 2012. Morphological characteristics and benefits of rosella flowers (Hibiscus sabdariffa L.). Journal of Agrotechnology , 5(1), 32–39. .
Takam Yari, T., & S. Sonkar. 2024. Study of sensory evaluation and cost evaluation of products made from Roselle calyces. International Journal of Advanced Biochemistry Research, 8(8), 512–516.
Tilong , AD 2012. Characteristics of Moringa plants in tropical areas. Journal of Tropical Agriculture , 7(2), 17–25.
Vergara-Jimenez, M., F.J. Alarcón-Aguilar, & M. Zúñiga-Aguilar . 2017. Health Benefits of Moringa oleifera: A Review. Plant Foods for Human Nutrition , 72(2), 95–102.
Villarreal-Soto, S.A., CN Aguilar, G. Gutiérrez-Sánchez, & E. Cervantes-García . 2018. Understanding kombucha tea fermentation: A review. Comprehensive Reviews in Food Science and Food Safety , 17(4), 872–888.
Warni , A., DA Setyawardhani , & M. Basyarudin. 2025. Effect of media composition on SCOBY growth and phenolic compound composition in Roselle-based Kombucha during fermentation and antioxidant profile evaluation during storage . Thesis, Sebelas Maret University.
Wibowo, A. 2020. Kombucha: history, benefits, and how to make it . Pustaka Baru Press, Yogyakarta
Widyasari, R., Z. Zainuri, & S. Widyastuti. 2022. Formulation optimization and hedonic testing of functional beverages combination of roselle and herbal extracts. Journal of Industrial Technology Research , 16(1), 10-22
License
Copyright (c) 2026 Rizka Andrea Safira, Retnani Rahmiati
This work is licensed under a Creative Commons Attribution 4.0 International License.
Downloads
How to Cite
