Kombucha Fermentation Test Used For Various Types Of Herbal Teas



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Abstract:
Tea Is A Common Drink In The Community, The Benefits Of Tea Can Be Improved By Processing Fermented Tea Called Kombucha. Kombucha Is A Refreshing Drink Made From Tea Water Plus Sugar, Obtained Through The Fermentation Process By Acetic Acid Bacteria And Fungi, Is Consumed For Its Health Benefits. The Common Kombucha Starter Is Called Scooby Simbyotic Of Bacteri And Yeast. Kombucha Research Using Herbal Tea Is Very Rarely Done, It Is
Necessary Kombucha Research Using A Variety Of Herbal Teas To Determine The Quality Of Its Inhibitory Power Against Bacteria And Its Quality Compared With Kombucha Berkomposisi Tea Camelia Sinensis In General. The Purpose Of This Research Was To Know Kombucha Quality With Ph Parameter, Thickness Of Nata, Total Acid And Its Inhibitory Power To Escherchia Coli And Staphylococcus Aureus Bacteria. This Research Used Randomized Block Design Rak Method
Using 1 Tea Type Treatment, With 3 Replications. The First Type Of Green Tea P1, Roselle Tea P2, Mangosteen Peel Tea P3, Soursop Leaf Tea P4, Moringa Leaf Tea P5 And Yellow Leaf Tea P6, So There Are 18 Treatment Combinations. Based On Statistical Analysis, There Was Influence Of Tea Type To Kombucha Quality. Treatments Of P1 And P2 Were Found To Have An Optimum And Significant Effect For Kombucha. The Results In Level Of Acidity [Ph] On Green Tea P1 Was 3.05, Nata Thickness Of 4.63 And Total Acid Of 0.69. Acidity In Roselle Tea P2 Was 2.86, Nata Thickness Of 3.83, And Total Acid Of 0.71. While The Lowest Quality Was Found In The Treatment Of Mangosteen Peel P3 Tea With Ph 2.57, Nata Thickness Of 0.35, And Total Acid Of 0.79.



Country: Indonesia

Citation: Iop Conf. Series: Journal Of Physics: Conf. Series 1025 2018 012073

Study Mailing Address:
Study Program Of Biology Education, Faculty Of Teacher Training And Education,
University Of Pgri Madiun
Jl. Setia Budi No. 85 Kanigoro, Kartoharjo, Madiun City, East Java. Indonesia

Date Updated: January 20, 2021

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