Pengaruh Lama Fermentasi Dan Konsentrasi Ekstrak Daun Jambu Biji (Psidium guajava) Terhadap Aktivitas Antioksidan Kombucha

Authors:
Luxita Dewi Mutiara

Abstract:
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 vitamin C than any other fruit. Vitamin C is very good for antioxidants. The purpose of this study was to determine the antioxidant activity of guava leaf kombucha, activity (pH), and public acceptance of guava leaves on kombucha. The method used in this study was completely randomized design with 2 factors the first factor that was a long fermentation day 4 (F1), 8 (F2), 12 days (F3), and the second factor was the concentration of the extract 20 (K1), 30 (K2), 40 (K3) and 50(K4), with 2 replications the results indicator that there was a real effect and the interaction between the long fermentation time and the concentration of the antioxidant activity of kombucha extract guava leaf leaves, pH test results indicator real effect on the long fermentation time, however, there was no real effect on the highest percentage of people have a 95% preference for kombucha guava leaves.

Keywords: kombucha, antioxidant activity, guava leaves, fermentation.



Country: Indonesia

Study Mailing Address:
Surakarta Muhammadiyah University

Date Updated: March 12, 2020