PENGARUH LAMA FERMENTASI TERHADAP pH, KADAR
ALKOHOL, AKTIVITAS ANTIOKSIDAN SERTA UJI HEDONIK
PADA KOMBUCHA BUNGA TELANG
(Clitoria ternatea)
Total View This Week0
Total View This Week0
Institusion
Universitas Djuanda
Author
Faizah, Rani
Subject
Q Science (General)
Datestamp
2022-03-30 03:38:37
Abstract :
ABSTRACT RANI FAIZAH. B1710342. Effect of Fermentation Time on pH, Alcohol content, Antioxidant Activity and Hedonic Test on Kombucha Butterfly pea Flower (Clitoria ternatea). Supervised by Intan Kusumaningrum and M. Fakih Kurniawan. Kombucha is a fermented beverage made from a solution of tea and sugar with the help of SCOBY (Bacteria and Symbiotic Yeast Culture). Telang flower extract (Clitoria ternatea) which contains high enough anthocyanins and flavonoids can be used for making kombucha. The purpose of this study was to study the effect of fermentation time on pH, antioxidant activity, alcohol content and hedonic testing on selected Clitoria ternatea kombucha. The treatment in this study was the time of fermentation thas is 3, 7, 10, and 14 days. The results showed that fermentation time affected pH, alcohol content, antioxidant activity in kombucha Clitoria ternae. Kombucha which has alcohol content which is in accordance with MUI Fatwa No. DN29 / Dir / LPPOM MUI / IX / 18 (<0.5%) and pH <3.00 is fermentation 3 and 7 days. Both treatments were sensory tested using a hedonic test. The results obtained by fermentation 3 days were more about harmony with a taste score of 5.9, aroma and 4.3 color, pH 3.00, alcohol 0.063%, and antioxidant activity 58.03% inhibition. Keywords : fermentation, kombucha, butterfly pea flower
ABSTRACT RANI FAIZAH. B1710342. Effect of Fermentation Time on pH, Alcohol content, Antioxidant Activity and Hedonic Test on Kombucha Butterfly pea Flower (Clitoria ternatea). Supervised by Intan Kusumaningrum and M. Fakih Kurniawan. Kombucha is a fermented beverage made from a solution of tea and sugar with the help of SCOBY (Bacteria and Symbiotic Yeast Culture). Telang flower extract (Clitoria ternatea) which contains high enough anthocyanins and flavonoids can be used for making kombucha. The purpose of this study was to study the effect of fermentation time on pH, antioxidant activity, alcohol content and hedonic testing on selected Clitoria ternatea kombucha. The treatment in this study was the time of fermentation thas is 3, 7, 10, and 14 days. The results showed that fermentation time affected pH, alcohol content, antioxidant activity in kombucha Clitoria ternae. Kombucha which has alcohol content which is in accordance with MUI Fatwa No. DN29 / Dir / LPPOM MUI / IX / 18 (<0.5%) and pH <3.00 is fermentation 3 and 7 days. Both treatments were sensory tested using a hedonic test. The results obtained by fermentation 3 days were more about harmony with a taste score of 5.9, aroma and 4.3 color, pH 3.00, alcohol 0.063%, and antioxidant activity 58.03% inhibition. Keywords : fermentation, kombucha, butterfly pea flower
Download
book
BibTex
Latex, Jabref
cloud_download
Original Resource
url resource Institution
