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IMPLIKASI VARIASI KONSENTRASI SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST) TERHADAP KUALITAS KOMBUCHA CASCARA ARABIKA DAN ROBUSTA

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Penilaian

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This research aimed to determine the effect of coffee peel type and variation of SCOBY concentration on total phenol, total titrated acid, total dissolved solid, pH and total plate count of cascara kombucha. This research was conducted at Agricultural Product Processing Laboratory, Agricultural Product Chemical Laboratory and Agricultural Product Microbiology Laboratory, Agricultural Technology Department, Faculty of Agriculture, Sriwijaya University, Indralaya, South Sumatera. This research used Completely Randomized Factorial Design with two treatment factors and repeated three times. The first factor was coffee peel type (arabica and robusta) and the second factor was SCOBY concentration variation (5%, 10% and 15%). Parameters observed was total phenol, total titrated acid, total dissolved solid, pH and total plate count. The results showed that coffee peel type, SCOBY concentration variation, and interaction of coffee peel type and SCOBY concentration variation had significant effects on total titrated acid and total dissolved solid cascara kombucha. The best treatment was selected based on the closest value to quality standard corresponded to Kombucha Brewers International (2021). Cascara kombucha with robusta coffee peels and SCOBY concentration 10% was chosen as the best treatment with total phenol 93.18 GAE/mL, total titrated acid 0.82%, total dissolved solid 3.80°Brix, pH 4.21, and TPC 7,7 log CFU/mL.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
T590502021	T59050	T590502021	Central Library (Referens)	Available but not for loan - Not for Loan

Detail Information

Series Title

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Call Number

T590502021

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya., 2021

Collation

xi, 37 hlm. : ilus. ; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

663.907

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Prodi Teknologi Hasil Pertanian
Teknologi Pembuatan Minuman Kopi

Specific Detail Info

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Statement of Responsibility

SEPTA

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