UMM Institutional Repository

KAJIAN KONSENTRASI KOMBUCHA DAN LAMA FERMENTASI TERHADAP SARI APEL (Malus sylvestris Mill)

Agustin, Renita (2019) KAJIAN KONSENTRASI KOMBUCHA DAN LAMA FERMENTASI TERHADAP SARI APEL (Malus sylvestris Mill). Bachelors Degree (S1) thesis, University of Muhammadiyah Malang.

[img]
Preview
Text
PENDAHULUAN.pdf

Download (1MB) | Preview
[img]
Preview
Text
BAB I.pdf

Download (232kB) | Preview
[img]
Preview
Text
BAB II.pdf

Download (1MB) | Preview
[img]
Preview
Text
BAB III.pdf

Download (636kB) | Preview
[img] Text
BAB IV.pdf
Restricted to Registered users only

Download (820kB)
[img] Text
BAB V.pdf
Restricted to Registered users only

Download (36kB)
[img] Text
LAMPIRAN.pdf
Restricted to Registered users only

Download (704kB)

Abstract

Kombucha is a beverage product from the fermentation between substrate and sugar by microorganisms (Acetobacter xylinum and some types of yeast). Kombucha beverage products have the potential as a refreshing drink because they have a fresh taste. Generally, kombucha is made from green tea and black tea with added sugar, but now there are many kombucha studies using foliage and fruit raw materials which have high antioxidant content. Fruit is a powerful product to support people's nutrition. One of them is apples, this fruit contains a lot of flavonoids and antioxidants are good for the body. The research method used was: Randomized Block Design (Factual Defined RAK) with 2 factors. The first factor is the concentration kombucha which is 5%, 10% and 15%. The second factor is the duration of fermentation 8, 10 and 12 days. The parameters analyzed were pH, antioxidant activity, total dissolved solids, total acid level, total alcohol content and the intensity of the color (L, a +, b +). The results showed a physico-chemical interaction with kombucha concentration and fermentation time to pH, antioxidant activity, total dissolved solids, total acid content, total alcohol content and color intensity analysis (L, a +, b +). The first factor had a significant effect on pH, antioxidant activity, total dissolved solids, total acid content, total alcohol content, the second factor had a significant effect on pH values, antioxidant activity, alcohol content, total total dissolved solids, total acid content, TPC test ( total plate count) and color intensity (L),(a+),(b+) kombucha apple.

Item Type: Thesis (Bachelors Degree (S1))
Additional Information: 201410220311028
Uncontrolled Keywords: apple kombucha, concentration of inoculum, duration of fermentation
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture & Animal Husbandry > Department of Food Science & Technology
Depositing User: Sulistyaningsih Sulistyaningsih
Date Deposited: 17 May 2019 07:36
Last Modified: 17 May 2019 07:36
URI : http://eprints.umm.ac.id/id/eprint/46190

Actions (login required)

View Item View Item
UMM Official

© 2008 UMM Library. All Rights Reserved.
Jl. Raya Tlogomas No 246 Malang East Java Indonesia - Phone +62341464318 ext. 150, 151 - Fax +62341464101
E-Mail : infopus[at]umm.ac.id - Website : http://lib.umm.ac.id - Online Catalog : http://laser.umm.ac.id - Repository : http://eprints.umm.ac.id

Web Analytics

UMM Institutional Repository is powered by :
EPrints Logo