FERMENTED ASHITABA TEA LEAVES AS A NUTRITIOUS BEVERAGES: A PRODUCT INNOVATION
AbstractIn Industrial Revolution 4.0 era, a company needs to have a sustainable competitive advantage due to the intense and rapid competition. The customers are very demanding for a health-promoting beverage with improved functionality, so developing products capability as an innovation strategy can increase competitiveness. Ashitaba (Japanese celery plant) is a herbal plant that has many benefits to relieve diabetes, heart disease, and other diseases. Fermentation process had increased the health benefits and the pleasant flavour of beverage. Quality fermented beverage product contains antioxidant and sensory as fermented ashitaba tea leaves was evaluated then compare with the original. Key Performances Indicators/KPIs represents an important tool for assuring that the objectives of innovation are optimized. For the result, final fermented beverages called a Kombucha, has higher antioxidant capacity than Ashitaba tea leaves. The production of organic acids and metabolic compound has decreased the bitterness, increased sweetness, and increased appearance of fermented ashitaba leaves tea compare with ashitaba leaves tea. Fermenting ashitaba tea leaves can improve the product quality and acceptability.
Banu, S. Geanina. 2017. Measuring Innovation Using Key Performances Indicators. 11th International Conference Interdisciplinarity in Engineering. 10.1016/j.promfg.2018.03.128.
Chu, S.-C., Chen, C. 2006. Effects of origins and fermentation time on the antioxidant activities of kombucha. Food Chem., 98, 502â€“507.
Gramza-MichaÅ‚owska, A., KulczyÅ„ski, B., Xindi, Y., Gumienna, M. 2016. Research on the eff ect of culture time on the kombucha tea beverageâ€™s antiradical capacity and sensory value. Acta Sci. Pol. Technol. Aliment., 15(4), 447â€“457. DOI: 10.17306/J.AFS.2016.4.43
Hoon, L. Y., Choo, C., Watawana, M. I., Jayawardena, N.,Waisundara, V. Y. 2014. Kombucha â€˜tea fungusâ€™ enhances the tea polyphenol contents, antioxidant activity and alpha-amylase inhibitory activity of fi ve commonly consumed teas. J. Funct. Foods, DOI: 10.1016/j.jff .2014.07.010
Jayabalan, R., Subathradevi, P., Marimuthu, S., Sathishkumar, M., Swaminathan, K. 2008. Changes in free-radical scavenging ability of kombucha tea during fermentation. Food Chem., 109(1), 227â€“234.
MalbaÅ¡a, R. V., LonÄar, E. S., Vitas, J. S., ÄŒanadanoviÄ‡-Brunet, J. M. 2011. Influence of starter cultures onthe antioxidant activity of kombucha beverage. FoodChem., 127, 1727â€“1731
Sam Saguy I. 2011.Paradigm shifts in academia and the food industry required to meet innovation challenges. Trends Food Sci Tech 2011; 22: 467â€“75.
Suwannaporn P, Speece MW. 2010.Assessing new product development success factors in the Thai food industry. Brit Food J 2010; 112: 364â€“86.