Pengaruh waktu fermentasi terhadap sifat fisik dan kimia pada pembuatan minuman kombucha dari rumput laut Sargasssum sp

Authors:
Elfita Ayu Pratiwi, Riris Aryawati

Abstract:
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 method used in this research is explorative and descriptive methods. The treatment in this study is the fermentation time; there are 4 days, 8 days, 12 days, and 16 days against the physical and chemical properties of the Sargassum sp Kombucha. The results from the research show that fermentation time gives the effect on 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.

Keywords: kombucha, sargassum sp., fermentasi



Country: Indonesia

Citation: Maspari Journal, 4(1), 131-136

Study Mailing Address:
Program Studi Ilmu Kelautan FMIPA, Universitas Sriwijaya, Indralaya, Indonesia

Date Updated: March 12, 2020