Abstract
Functional groups are groups that determine the properties of organic compounds. Kombucha is a fermented drink made from tea and sugar to which a symbiotic culture of bacteria and yeast (SCOBY) is added. The aim of this study was to analyze the differences in functional groups found in green tea kombucha and rosella flower kombucha (Hibiscus sabdariffa). This research includes experimental research by analyzing functional groups in test samples using the FTIR (Fourier Transform Infrared Spectroscopy) instrument. The results of the study showed that green tea kombucha has functional groups C-N amine, C=C alkene, C=C (triple) alkyne, and O-H alcohol, while the functional groups of rosella kombucha tea are produced as many as 5 functional groups, including the functional group C - O (Alcohol, ether, carboxylic acid, ester).
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Proceedings of International Conference on Halal Food and Health Nutrition
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
