PENGARUH KONSENTRASI GULA DAN TEH CASCARA TERHADAP KARAKTERISTIK KOMBUCHA
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Institusion

Universitas Sriwijaya

Author

SARI, FEBIOLA ATIKA
Wijaya, Agus

Subject

S583-587.73 Agricultural chemistry. Agricultural chemicals 

Datestamp

2023-05-23 02:57:58 

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. 

File :
RAMA_41231_05031381924071.pdf
RAMA_41231_05031381924071_0012086803_01_front_ref.pdf
RAMA_41231_05031381924071_0012086803_02.pdf
RAMA_41231_05031381924071_0012086803_03.pdf
RAMA_41231_05031381924071_0012086803_04.pdf
RAMA_41231_05031381924071_0012086803_05.pdf
RAMA_41231_05031381924071_0012086803_06_ref.pdf
RAMA_41231_05031381924071_0012086803_07_lamp.pdf