@thesis{thesis,
		author={SARI  FEBIOLA ATIKA and Wijaya  Agus},
		title ={PENGARUH KONSENTRASI GULA DAN TEH CASCARA TERHADAP KARAKTERISTIK KOMBUCHA},
		year={2023},
		url={http://repository.unsri.ac.id/104171/},
		abstract={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.}
		}