The Effect of Total Flavonoid Content of Butterfly Pea Flower Kombucha on Reducing Serum Total Cholesterol Levels in vitro and in vivo in Rats

High-cholesterol foods cause metabolic disorders characterized by high cholesterol levels. Butterfly Pea Flower Kombucha, which contains anthocyanins (flavonoids), was obtained by fermenting a mixture of fresh butterfly pea flowers with a SCOBY (Symbiotic culture of bacteria and yeast). This study aimed to determine the effect of butterfly pea flower kombucha in reducing total cholesterol. The study began with the production of butterfly pea flower kombucha from 30%, 40%, and 50% fresh butterfly pea flowers fermented with a SCOBY. Total flavonoid levels were determined using visible spectrophotometry with a wavelength of 439.00 nm. Cholesterol levels were determined in vivo by feeding fermented tea to groups of white rats (C-, C+, S1, S2, and S3) for 10 days, after which they were fed lard for 14 days. The results showed that butterfly pea flower kombucha of 30%, 40%, and 50% had a total flavonoid content of 55.75 + 0.656, 84.59 + 1.912, and 154.38 + 0.476 mgQE/100mL. The sample and control could reduce cholesterol by an average of 11.83 + 0.94%, 21.14 + 1.58%, 31.36 + 0.98%, and 32.85 + 1.17%. Statistical tests showed the effect of butterfly pea flower kombucha which can lower cholesterol. This study shows that consuming butterfly pea flower kombucha can reduce cholesterol.