KARAKTERISTIK KIMIAWI DAN MIKROBIOLOGIS KOMBUCHA DARI BERBAGAI DAUN TINGGI FENOL SELAMA FERMENTASI
Duwi Wistiana, Elok Zubaidah
Kombucha tea is a traditional fermented beverage product tea and sugar solution using kombucha starter culture (Acetobacter xylinum and some types of yeast) that has some health effects, among others, as an antioxidant, antibacterial, can improve endurance, and others. The purpose of this research is done is to determine the chemical and microbiological characteristics of kombucha during fermentation. The method of research was a randomized block design (RBD) consisted of 1 factor treatment with 3 replications so that the overall number of units is 18 units. There is the type of fresh leaves that used as raw material to make kombucha are: D1 = Tea Leaf; D2 = Betel Leaf Green; D3 = Coffee Leaf; D4 = Leaves Greeting; D5 = Soursop Leaf; D6 = Guava Leaf. Determination of the best treatment using the method Attribute Multiple. The Experient of Kombucha with tea leaves raw materials was the best treatment. The characteristics are, total acid of 0.09%, pH 2.84, antioxidant activity of 94.22%, total sugar of 0.14%, total microbial 4.40 * 106 CFU / ml, total BAL of 7.00 * 105 CFU / ml, L color 35.57, color (a +) 3.80, color (b +) 14.46, aroma 4.00 and flavors 5.50.
Keywords: fermentation, kombucha tea, leaf
Citation: Karakteristik Kimiawi dan Mikrobiologis Kombucha - Wistiana, dkkJurnal Pangan dan Agroindustri Vol. 3 No 4 p.1446-1457, September
Study Mailing Address:
Jurusan Teknologi Hasil Pertanian, FTP Universitas Brawijaya Malang, Jl. Veteran, Malang 65145
Date Updated: March 10, 2020