Characteristic of physical, chemical, and microbiological kombucha from various varieties of apples
E Zubaidah, S Yurista, N R Rahmadani
Kombucha is a fermented tea beverage with the addition of a kombucha starter, also called SCOBY (Symbiotic Culture Of Bacteria and Yeast). The purpose of this research was to know the physical, chemical, and microbiological characteristics of kombucha from various varieties of apple kombucha. The study used Randomized Block Design (RAK) with one factor of apple varieties (Anna, Fuji, Granny Smith, Manalagi, Red Delicious, Rome Beauty, Royal Gala). Each treatment was repeated three times. Data were analyzed with ANOVA (Analysis of Variance). The best treatment was selected using the Multiple Attribute method. Data of the hedonic test were analyzed using the Friedman Test. The best treatment was obtained on Fuji varieties of kombucha apple with the characteristics as follows: total acid 1.33%; pH 2.95; Total phenol 268.57 g/ml GAE; Total sugar 6.74%; Antibacterial activity against S.aureus 21.30 mm; Antibacterial activity E.coli 21.20 mm; Antioxidant activity 35.62%; Organoleptic aroma 3.55, taste 3.3; Color 3.4 (on a scale of 1-5).
Keywords: antioxidant, ph, time
Citation: IOP Conference Series: Earth and Environmental Science. 131. 012040. 10.1088/1755-1315/131/1/012040.
Study Mailing Address:
Department of Food Science and Technology, Universitas Brawijaya, Malang, Indonesia
Date Updated: March 2, 2020