Kombucha Research & Scientific Studies
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PB(II) REMOVAL FROM SYNTHETIC WASTEWATER USING KOMBUCHA SCOBY AND GRAPHENE OXIDE/FE3O4
By Seyyed Mojtaba Mousavi, Seyyed Alireza Hashemi, Ali Mohammad Amani, Hossein Esmaeili, Younes Ghasemi, Aziz Babapoor, Fatemeh Mojoudi, Omid Arjomand
Kombucha Scoby is a colony consisted of bacteria, yeast, and cellulosic pellicle that present fantastic performances in various fields. Besides the anti-toxicity and antimicrobial specifications of Kombucha scoby, this unique colony can be used for wastewater treatment and removal of heavy ...
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PEMANFAATAN TEH KOMBUCHA SEBAGAI OBAT HIPERURISEMIA MELALUI PENGHAMBATAN AKTIFITAS XANTIN OKSIDASE PADA RATTUS NORVEGICUS
By Dewa Ayu Windu Manik Anandagiri, I. B. Putra Manuaba, Dwi Adhi Suastuti, dan Ni G. A. M
The formation of high levels of uric acid and problems of its excretion from the body can lead to hyperuricemia. This study serves to examine the kombucha tea as a hyperuricemia drug activity through the inhibition of the enzyme xanthine oxidase. Kombucha tea was used with three different ...
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PEMANFAATAN TEH KOMBUCHA SEBAGAI OBAT HIPERURISEMIA MELALUI PENURUNAN KADAR ASAM URAT DAN MALONDIALDEHID
By Ni Luh Putu Kartika Mardiani, Ida Bagus Putra Manuaba, Dan I Wayan Suirta
Research has been conducted to determine the decrease in uric acid levels and malondialdehyde(MDA) of ratshyperuricemia after being given kombucha tea. The research was carried out with the draft post-test control group design. Kombucha tea with various fermentation times of 4, 8, and 12 days ...
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PENGARUH KETINGGIAN TEMPAT TUMBUH ROSELLA DAN JENIS BAHAN ROSELLA TERHADAP AKTIVITAS ANTIOKSIDAN TEH KOMBUCHA ROSELLA
By NURUL HIDAYAH
At this, traditional medicine has been widely used by the public. One is roselle (H. sabdariffa) and kombucha tea. Roselle contains antioxidants that are good for the body, but levels of antioxidants will be reduced if drying rosella experience. The purpose of this study was to determine the ...
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PENGARUH KONSENTRASI MALTODEKSTRIN TERHADAP MUTU MINUMAN INSTAN DARI TEH KOMBUCHA
By Risa Meutia Fiana, Wenny Surya Murtius, Alfi Asben
Penelitian bertujuan untuk mengetahui konsentrasi maltodekstrin yang tepat untuk membuat minuman instan teh kombuca dan menciptakan variasi jenis olahan teh kombucha. Perlakuan pada penelitian ini adalah perbedaan konsentrasi maltodekstrin yang digunakan pada minuman instan teh ...
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PENGARUH LAMA FERMENTASI DAN KONSENTRASI EKSTRAK DAUN JAMBU BIJI (PSIDIUM GUAJAVA) TERHADAP AKTIVITAS ANTIOKSIDAN KOMBUCHA
By Luxita Dewi Mutiara
Kombucha is fermentation tea through the addition of yeast and bacteria culture. Kombucha is known as one of the drinks that have antioxidant activity. Guava leaves are one part of the guava plants that are considered as waste and have not been used. Guava leaves have the greatest amount of ...
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PENGARUH PROSES FERMENTASI KOMBUCHA DAUN SIRSAK (ANNONA MURICATA L.) TERHADAP KADAR VITAMIN C
By Irham Falahuddin, Ike Apriani, Nurfadilah
Kombucha is a fermented beverage of tea and sugar with a symbiotic culture of bacteria and yeast, consumed for its beneficial effect on human health. Kombucha contains antioxidant activity compounds. Yet, many research studies have shown that Soursop leaves contain vitamin C, Vitamin E, beta ...
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PENGARUH WAKTU FERMENTASI TERHADAP SIFAT FISIK DAN KIMIA PADA PEMBUATAN MINUMAN KOMBUCHA DARI RUMPUT LAUT SARGASSSUM SP
By Elfita Ayu Pratiwi, Riris Aryawati
The purpose of this study was to determine the effect of time on the physical properties (color and weight of nata/cellulose) and chemical properties (vitamin C content, total acidity, total sugar content, pH, and alcohol content) on Kombucha with Sargassum sp seaweed as the base material. The ...
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PENYUSUNAN BAHAN AJAR BIOTEKNOLOGI BERBASIS PENELITIAN UJI FERMENTASI PADA KOMBUCHA DENGAN BERBAGAI JENIS BAHAN ALAM LOKAL
By Mahda Mumtahanah, Cicilia Novi Primiani, Muh Waskito Ardhi
Teaching materials are one of the main subjects in the learning process in the classroom. Research-based teaching materials is an innovation to compile and summarize the results of research so that it can be utilized in developing the creativity of students with language and simple description ...
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PERBANDINGAN AKTIVITAS ANTIOKSIDAN KOMBUCHA TEH HIJAU (CAMELIA SINENSIS) DENGAN TEH DAUN MANGGA (MANGIFERA INDICA) DIPENGARUHI LAMA FERMENTASI
By Pande Putu Ayu, Sukmawati, Yan Ramona, Ni Putu Eka, Leliqia
Teh Kombucha yang diketahui memiliki aktivitas antioksidan, merupakan campuran teh dan gula yang difermentasi dengan bantuan simbiosis antara bakteri asam asetat dan yeast. Penelitian ini bertujuan untuk mengetahui waktu fermentasi yang memberikan aktivitas antioksidan optimal pada teh hitam ...
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PHYSICAL AND TEXTURAL CHARACTERISTICS OF FERMENTED MILK PRODUCTS OBTAINED BY KOMBUCHA INOCULUMS WITH HERBAL TEAS
By Radomir V Malbaa, Jasmina S Vitas, Eva S Lonar, Spasenija D Milanovi
In this investigation, kombucha fermented milk products were produced from milk with 1.6% milkfat using 10% (v/v) kombucha inoculums cultivated on the extracts of peppermint and stinging nettle. The fermentation process was conducted at temperatures of 37, 40, and 43C. Fermentation was stopped ...
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PHYSICOCHEMICAL AND TEXTURAL PROPERTIES OF KOMBUCHA FERMENTED DAIRY PRODUCTS
By Milanovic Spasenija, Kanuric Katarina, Vukic Vladimir, Hrnjez Dajana, Ilicic Mirela, Ranogajec Marjan, Milanovic Maja
The possibility of kombucha application cultivated on two different tea types in combination with probiotics for milk fermentation at different temperatures, as well as the physicochemical and textural properties of manufactured fermented milk products was investigated. A combination of ...
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POLYPHENOLIC PROFILE, SUGAR CONSUMPTION AND ORGANIC ACIDS GENERATION ALONG FERMENTATION OF INFUSIONS FROM GUAVA (PISIDIUM GUAJAVA) BY THE KOMBUCHA CONSORTIUM
By MARTHA ROCO MORENO-JIMENEZ, NURIA ELIZABETH ROCHA-GUZMANA, JOSE GUADALUPE RUTIAGA-QUINONES, DANIELA MEDRANO-NUNEZ, JUAN ANTONIO ROJAS-CONTRERAS, RUBEN FRANCISCO GONZALEZ-LAREDO, JOSE ALBERTO GALLEGO
The kombucha beverage is usually prepared from black tea, with sucrose, inoculated with previously fermented liquid broth and/or tea fungus pellicle, and incubated. Alternative sources have been used for kombucha beverages. Guava leaves have been used for a long time as traditional medicine. It ...
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POLYPHENOLS AND ANTIOXIDANT ACTIVITIES OF KOMBUCHA BEVERAGE ENRICHED WITH COFFEEBERRY EXTRACT.
By NAJMI AHMED ESSAWET, DRAGOLJUB CVETKOVIC, ALEKSANDRA VELICANSKI, JASNA CANADANOVIC-BRUNET, JELENA VULIC, VUK MAKSIMOVIC, SINISA MARKOV
Kombucha is a traditional beverage obtained by fermenting sweetened black tea with tea fungus, which represents a consortium of acetic acid bacteria and yeasts. Also, CoffeeBerry products, derived from the whole fruit of the coffee plant, are valuable ingredients with nutritional and ...
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POSSIBLE PROTECTIVE EFFECT OF KOMBUCHA TEA FERMENT ON CADMIUM CHLORIDE INDUCED LIVER AND KIDNEY DAMAGE IN IRRADIATED RATS
By Nashwa Kamel Ibrahim
Kombucha Tea Ferment (KT), was given to male albino rats, (1ml/Kg of body weight), via gavages, during 2 weeks before intraperitoneal administration of 3.5 mg/Kg body weight CdCl2 and/or whole-body -irradiation with 4Gy, and during 4 weeks after each treatment. Hepatic and nephritic ...
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POTENTIAL OF SNAKE FRUIT (SALACCA ZALACCA (GAERTH.) VOSS) FOR THE DEVELOPMENT OF A BEVERAGE THROUGH FERMENTATION WITH THE KOMBUCHA CONSORTIUM
By Elok Zubaidah, Firka Julian Dewantari, Fitria Rizki Novitasari, Ignatius Srianta, Philippe Blanc
Sugared snake fruit juices were fermented for 14 days with the Kombucha consortium containing yeasts and acetic acid bacteria. Five Indonesian cultivars (Salak Doyong. Salak Madu, Salak Pondoh, Salak Segaran, and Salak Suwaru) of the fruit were studied. The physicochemical and sensory ...
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POTENTIAL USE OF KOMBUCHA CRUDE EXTRACT IN POSTHARVEST GRAPE MOULDS CONTROL.
By Bogdan MATEI, Florentina MATEI, Camelia DIGUTA, Ovidiu POPA
Postharvest diseases of fruits and grapes are caused by fungi and bacteria, and the losses in this step increase several folds than in the field. In the case of the grapes, most damages are due to the presence of filamentous fungi belonging to species like Botrytis sp., Penicillium sp., or ...
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PREPARATION AND CHARACTERIZATION OF BIOCOMPOSITE FILM BASED ON CHITOSAN AND KOMBUCHA TEA AS ACTIVE FOOD PACKAGING
By Ashrafi Azam, Maryam Jokar, Abdorreza Mohammadi Nafchi
An active film composed of chitosan and kombucha tea (KT) was successfully prepared using the solvent casting technique. The effect of incorporation of KT at the levels 1%-3% w/w on the physical and functional properties of chitosan film was investigated. The antimicrobial activity of ...
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PREPARATION OF KOMBUCHA SESAME SUGAR
By Liang Jin, Yang Dou-dou, Chen Yi-lin
Processing of Kombucha Sesame Sugar, which was mainly made with Kombucha broth,sucrose,glucose syrup,maltose, and sesame, was studied.Optimization of best processing formula, including ratio and content of each kind of sugar and sesame, was studied according to sensory evaluation.The results ...
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PRESERVATION OF KOMBUCHA TEA-EFFECT OF TEMPERATURE ON TEA COMPONENTS AND FREE RADICAL SCAVENGING PROPERTIES
By Rasu Jayabalan, Subbaiya Marimuthu, P Thangaraj, Muthuswamy Sathishkumar, A R Binupriya, Krishnaswami Swaminathan, Sei Eok Yun
Kombucha tea is a sugared black tea fermented with a consortium of acetic acid bacteria and yeasts (tea fungus) for 14 days. The tea tastes slightly sweet and acidic. The formation of tea fungal biofilms during storage is a big problem when kombucha tea is being stored and commercialized. ...
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PROBABLE GASTROINTESTINAL TOXICITY OF KOMBUCHA TEA: IS THIS BEVERAGE HEALTHY OR HARMFUL
By Radhika Srinlvasan, MD, Susan Smolinske, PharmD, David Greenbaum, MD
Kombucha tea is a healthy beverage made by incubating the Kombucha "mushroom" in tea and sugar. Although therapeutic benefits have been attributed to the drink, neither its beneficial effects nor adverse side effects have been reported widely in the scientific literature. Side effects probably ...
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PRODUCTION OF HIGH GLUCURONIC ACID LEVEL IN KOMBUCHA BEVERAGE UNDER THE INFLUENCE ENVIRONMENTAL CONDITION
By BEIGMOHAMMADI F, KARBASI A, BEIGMOHAMMADI Z
Introduction: Kombucha beverage is a fermentation product produced by kombucha mushroom in sweet tea. One of the most important ingredients in this beverage that plays a critical role in detoxification of the body and preventation of cancer is glucuronic acid. In this research, the effect of ...
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PRODUCTS OF BIOTRANSFORMATION OF TEA INFUSION - PROPERTIES AND APPLICATION
By Daria Kaczmarczyk, Stanislaw Lochynski
Fermented tea broth (known as Kombucha) has been used for ages in many countries, especially in Japan, Russia, China, and Eastern Europe. Nowadays, this beverage is generally regarded a universal natural medicament is having a strengthening effect on the human body. Kombucha beverage is popular ...
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PROGRESS IN RESEARCH AND APPLICATION OF KOMBUCHA [J]
By WU Yan, Ruan Hui, He Guo-qing
Kombucha is a kind of functional beverage with a long history,which is fermented by yeast,acetic acid bacteria, and lactic acid bacteria in sugared tea.In recent years,a new trend in the application and research of kombucha has emerged.In this paper,the application and research progress of ...
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PROTECTIVE EFFECT OF KOMBUCHA MUSHROOM (KM) TEA ON CHROMOSOMAL ABERRATIONS INDUCED BY GAMMA RADIATION IN HUMAN PERIPHERAL LYMPHOCYTES IN-VITRO
By Kultigin Cavusoglu, Perihan Guler
The aim of this study was to investigate the potential radioprotective effect of kombucha mushroom tea (KM - tea) on gamma radiation-induced chromosomal aberrations (CAs) in human peripheral blood lymphocytes in vitro. For this purpose, we used an in vitro dose-effect relationship and ...
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