PENGARUH KONSENTRASI GULA DAN TEH CASCARA TERHADAP KARAKTERISTIK KOMBUCHA

SARI, FEBIOLA ATIKA and Wijaya, Agus (2023) PENGARUH KONSENTRASI GULA DAN TEH CASCARA TERHADAP KARAKTERISTIK KOMBUCHA. Undergraduate thesis, Sriwijaya Universitas.

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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.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kombucha , gula, teh cascara
Subjects:	S Agriculture > S Agriculture (General) > S583-587.73 Agricultural chemistry. Agricultural chemicals
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Febiola Atika Sari
Date Deposited:	23 May 2023 02:57
Last Modified:	23 May 2023 02:57
URI:	http://repository.unsri.ac.id/id/eprint/104171

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