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EFEK LAMA FERMENTASI DAN KONSENTRASI SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST) TERHADAP KUALITAS FISIKO KIMIA MINUMAN KOMBUCHA JERUK NIPIS (Citrus aurantifollia S.)

Hidayati, Ika (2019) EFEK LAMA FERMENTASI DAN KONSENTRASI SCOBY (SYMBIOTIC CULTURE OF BACTERIA AND YEAST) TERHADAP KUALITAS FISIKO KIMIA MINUMAN KOMBUCHA JERUK NIPIS (Citrus aurantifollia S.). Undergraduate (S1) thesis, University of Muhammadiyah Malang.

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Abstract

Kombucha is one of the beverage products from fermentation which has the potential as a functional food. In fact, kombucha is applied with tea as ingredient by adding sugar. However, many people do not like it because its taste. The alternative process to create a good taste of kombuca is by fruit. Lime can be used as a raw material of kombucha by adding the concentration of SCOBY (Symbiotic Culture of Bacteria and Yeast) and proper long fermentation. This study used a Factorial Randomized Group Design. It consisted of two factors (treatment) with three replications. The first treatment was the long Fermentation which consisted of 3 levels, namely F1 (4 days), F2 (8 days) and F3 (12 days). The second treatment was the SCOBY concentration which consisted of 3 levels, namely K1 (5%), K2 (10%), and K3 (15%). The analysis tested was the pH, Total Acid Titration (TAT) value, Total Dissolved Solid (TDS) value, antioxidant activity, alcohol content, Total Plate Count (TPC), color intensity, and organoleptic test (appearance, and aroma). The results showed that there was a very significant effect of long fermentation and SCOBY concentration on the pH value of TAT values, TPT values, antioxidant activity, alcohol content, TPC, colour intensity, and organoleptic tests (appearance, and aroma). The best quality of kombucha was produced from F1K1 treatment (4 days long fermentation and 5% SCOBY concentration). The treatment had a pH value of 4.40, TAT value of 2.01%, TDS value of 21.08%, antioxidant activity value of 31.91 %, alcohol content of 1.99%, TPC of 2.07 x 10-6 CfU / g, brightness value (L) of 35.07, the redness value (a+) of 0.38, yellowness value (b+) of 2.37, appearance score of 3.47 (quite interesting) and aroma score of 4.00 (strong). The quality of kombucha in this study has been in accordance with the standards of the TAT value, and consumer desires for the preferred appearance and taste scores.

Item Type: Thesis (Undergraduate (S1))
Student ID: 201210220311061
Thesis Advisors: Mochammad Wachid (0721068201), Rista Anggriani (1940)
Keywords: Kombucha, Lime, SCOBY
Subjects: S Agriculture > S Agriculture (General)
Divisions: Faculty of Agriculture and Animal Husbandry > Department of Food Technology (41203)
Depositing User: 201210220311061
Date Deposited: 20 Aug 2019 04:56
Last Modified: 20 Aug 2019 04:56
URI : http://eprints.umm.ac.id/id/eprint/49895

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