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| Kananga Tea Kombucha, the result of research in the Student Creativity Program of Muhammadiyah University of Malang (UMM) (Photo: Special) |
The number of uric acids has increased every year. Uric acid is a medical condition caused by the large amount of uric acid crystals in the joints and tissues of the body. It causes pain and inflammation in the body.
Responding to this problem, a group of Food Technology Science students at the University of Muhammadiyah Malang (UMM) takes the initiative to develop a beverage that can prevent and cure uric acid. The students studying this case are Muhammad Alif Ryan, Talitha Aulia Fitri, Anis Fadlia Hanum, and Rina Ayu Wilasari. Mainly about Kombucha Cananga Ordorata's effectiveness and Manalagi Apple skin extract as a probiotic antihiperurisemia beverage.
The research, based on the Program Kreativitas Mahasiswa (PKM) (TRANS: Student Creativity Program) for Exact Research, successfully received funding from the Ministry of Research and Technology. One of the members, Rina, revealed that the potential of the Kananga flower is quite promising, especially for suppressing uric acid.
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"Kananga flowers have a high flavonoid content in the form of quercetin and miresetin. These substances are alleged to have the potential to inhibit the oxidase enzyme. Thus, it can reduce uric acid levels in the body," she explained.
Kombucha itself is a probiotic beverage made by fermenting tea using colonies of microorganisms consisting of bacteria and yeast. This fermentation process produces a combination of organic acids, enzymes, and probiotics that are good sources of anti-inflammatory compounds. It can also boost the immune system.
Meanwhile, the team leader, Ryan, explained that the process was started by making the kananga flower tea. Here, the flower is left to wilt and then dried. The next step is The brewing process is like brewing tea in general. After that, it's down to the process of extracting the peel.
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In this process, Manalagi Apple skin is pulverized using a blender, then adding the ethanol and precipitated first at room temperature for 24 hours. After precipitation, the apple skin extraction is separated between the liquid and the residue using a separating funnel.
This maceration process allows the required compounds to dissolve in the solvent slowly during the soaking period. This extraction process is carried out to obtain flavonoid and polyphenol content, especially in quercetin, catechin, myricetin, and phlorizin compounds.
The next step is the fermentation progress. All the ingredients from kananga flower tea, manalagi apple skin extract, and scoby are put in one container. The blended kombucha will go through a 10-day fermentation period. To ensure the kombucha is ready for consumption, lab tests will be conducted on the amount of alcohol in the kombucha drink.
"After that, the kombucha is ready for packaging. It will be in a regular tea and packaged in a hygienic bottle. The consumption dosage is three times a week. It can be consumed directly or added with ice cubes," he concluded. (Put/Rev/Wil)
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