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PENGARUH KONSENTRASI GULA DAN TEH CASCARA TERHADAP KARAKTERISTIK KOMBUCHA

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This research studied the effect of concentration of sugar and cascara tea on physical,chemical and microbiological characteristics of kombucha cascara. This research used Completely Randomized Factorial Design with two treatment factors and three repetitions were carried out. The first factor was the concentration of sugar (10, 15 and 20%) and the second factor was the concentration of cascara tea (2, 4, and 6%). The observed parameters were colours (lightness (L*), redness (a*), yellowness (b*)), pH, total phenol dan total Lactic Acid Bacteria. The result showed that sugar concentration had significant effects on pH, total phenol and total LAB in the samples after treatment, variations in cascara tea concentration significaly affected colour (lightness (L*), redness (a*), yellowness (b*)), pH, total phenol and total LAB of kombucha cascara samples. Theinteraction between the two treatments had a significant effects on color (redness (a*), yellowness (b*)), pH value, and total LAB. Kombucha added with 20% sugar and 6% of cascara tea was found to be the best treatment based on lightness (L*) 34,50%, redness (a*) 19,14, yellowness (b*) 1,62, pH 3.14, total phenol 83,19 mg GAE/g and total LAB 3.78 log CFU/mL.

Availability
Inventory Code Barcode Call Number Location Status
2307003283T104171T1041712023Central Library (Referens)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1041712023
Publisher
Inderalaya : Prodi Teknologi Hasil Pertanian, Fakultas Pertanian Universitas Sriwijaya.,
Collation
xv, 51 hlm.; ilus.; 29 cm
Language
Indonesia
ISBN/ISSN
-
Classification
663.907
Content Type
-
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
Prodi Teknologi Hasil Pertanian
teknologi pembuatan minuman teh, kopi dan coklat
Specific Detail Info
-
Statement of Responsibility
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